Costa Rica: Red Honey Don Oscar

This lot was produced at a family run micro-mill, "Don Oscar", in the Tarrazu valley. This area is part of the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters, La Vuelta plotted right around 1800 meters above sea level. It's an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks. The farm is run by brothers Horacio and Alejandro Solis, and the name "Don Oscar" is in honor of their late father, Oscar Solis, who began farming on this land. Their farm is broken into 40 different lots (this lot being "La Vuelta"), and is planted in a mix of Red Catuai and Caturra. This is a "red honey" process coffee, which means that around 50% of the fruit mucilage is left intact with the green seed for the entire drying stage. The fruit turns a reddish color as it dries, which is where the process gets its name. The coffee is laid to dry outside in the sun on raised beds for about 3 weeks. This is another beautiful farmgate coffee.

Cupping Notes: Fruit pastry, berry danish, lemon rind, hazelnut, and black tea notes

Brew Recommendations: Drip, French press, pour-over and espresso

Varietals: Catuaí

Region: San Marcos, Tarrazu

Elevation: 1800 meters above sea level

Processing Method: Honey processed and raised bed, sun-dried

Equity and Transparency Pricing Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Produced by Horacio and Alejandro Solis in the Tarrazu region, this Costa Rica: Red Honey Don Oscar selection showcases the meticulous craftsmanship of Keia & Martyn's Coffee. The coffee is composed entirely of the Catuaí varietal, a plant widely recognized for its adaptability and consistent cup quality. By utilizing the red honey process, the producers leave a significant portion of the coffee cherry’s mucilage intact during drying, which often influences the final body and sweetness of the bean. For those interested in how such techniques impact the cup, our guide to processing methods offers further insight into the mechanics of honey-processing. When evaluating the complex profile of this lot—which features notes of fruit pastry, berry danish, lemon rind, hazelnut, and black tea—consulting the flavor wheel can help identify the nuanced characteristics inherent in this specific harvest from the Solis family.