Costa Rica - Hermanos Robles - Natural

Origin: Costa Rica
Region: San Marcos
Farmers & Farm Size: Leo & Elian Robles, 3 Hectares
Plot Name & Elevation: El Cerro, 1500 MASL
Processing Facility: RYS Micro Mill, At Farm
Varietal: Catuai
Processing Method: Natural
Tasting Notes: Red Licorice, Brownie, Lemon Curd

Brothers Leo and Elian Robles, their father Carlos have been growing and processing their own coffee at their farm for 13 years. Originally they used Natural and Honey Processes on the coffee they grew, but they have not fallen behind the times. While still doing their traditional processes (Like this natural), they have also leaned into more variety, learning to use their fermentation tank to do a Double Washed Process, as well as other, more modern, fermentation processes.

Natural processed coffees use the least amount of water and energy to accomplish the same goal of removing the coffee seed (bean) from the coffee cherry. Once harvested and sorted, to remove unripe cherries or obvious defects, the coffee cherries are spread out to dry without removing any of the coffee skin or fruit mucilage. The cherries can be dried in any number of ways, sun or shade, concrete pads or raised beds, mounded or flat, 10 days or 28 days, and with each variation from each producer, creating a slightly different result. Once the cherry is dried, it's sent through a dry mill (often a regional facility) that removes the skin, (dry) fruit matter, and parchment layer at the same time. Though it is common practice to combine the green coffee from multiple small farms to create a lot big enough for green coffee buyers (like us) to be interested, we also source single farm, natural process coffees.

The plot that this coffee comes from is the highest on the farm, and has the youngest trees producing the highest volume of excellent quality cherries. The cherries are selectively picked and transported to the processing area that is close proximity, preventing any delay in starting the processing. After the initial sorting the cherries are put into piles, in the sun, on concrete patios. The heat from the sun and radiating from the patio allows the cherries naturally ferment in their own sugars, which the Hermanos Robles allow to happen untouched for three to four days. Then they move the cherries into large, static (low heat), mechanical dryers which allows the cherries to be dried before they are put into closed sacks and allowed to rest, still with the skin, pulp, and parchment layers surrounding the bean, this method allows the coffee bean to absorb some of those flavors and develop more complexity. We love the sweet full chocolate and balanced complex lemon curd notes of this natural, Costa Rican coffee.