Los Robles

costa-rica

85-88
Download Sheet
Altitude

1300 - 1700 masl

Preparation

Natural, Black Honey, Washed

Location

Los Robles, West Valley

Variety

Caturra and Catuai

Owner

Estrella Naranjo

Harvest

November - January

Shipment

February - May

Estrella Naranjo coffee is sourced from six distinct mountain ranges in the zone of Naranjo: Barranca, Cañuela, San Juanillo, Los Robles, Lourdes and Sabanilla. Cherry is harvested from each of the different ranges and processed separately through Coopro Naranjo R.L. main mill. Coopro Naranjo producer members who deliver cherry as part of the Estrella Naranjo program receive a quality differential for their coffee. The project is being implemented by the cooperative for the first time in the 2017/18 season.

Producers of Estrella Naranjo are selected to participate in the program based on the quality of their coffee. Superior quality is assured through the selection of strictly ripe cherry from only the center of the harvest. Agronomists from Coopro Naranjo visit participating farms in each of the ranges during the season to check maturation levels and determine the ideal point of harvest based on brix measurement. Quality is controlled at the farm, receiving station and mill. Each delivery of cherry is measured, sorted and processed separately at the Coopro Naranjo mill ensuring full traceability to the specific mountain range. The coffee is pulped using advanced demucilagers to ensure consistent and efficient processing, or naturally fermented using traditional washing tanks. The natural fermentation process is used upon request and the expected volume of this type of processing is 3,300 bags in total for the season.

The Estrella Naranjo project offers a competitive price for participating members and seeks to reward those who work hard to produce coffee of high quality. The project is open to all producing members in each of the ranges whose farms are located between 1300 and 1700 MASL. It offers an opportunity for member producers to access new markets and incentivizes the production of high quality coffee, especially for those who may not be able to produce micro lot quality due to location or altitude. The concept of the project is to source consistent volume of traceable, quality differentiated coffee whilst supporting member producers and promoting sustainable and superior production.

 

Processing Lots

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FSC–1487 * SOLD OUT

Process: White Honey                SCAA:  86.5                        

Notes: Cranberry, dark chocolate and floral with juicy body.

 

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FSC-1488

Process: Honey                         SCAA:  86                       

Notes: Apricot and nectarine with bright lemon acidity.

 

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FSC-1489 *SOLD OUT

Process: Natural                        SCAA:  87                      

Notes: Blackberry, pomegranate and cranberry. Super juicy and sweet. 

 

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FSC-1620

Process: Washed                        SCAA:  85                      

Notes: Raspberry, lime and hazelnut. Juicy and well balanced.