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Costa Rica Natural – Finca La Guaca

P610808-4

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About This Coffee

About This Coffee

A variety named after one of the most reknowned origins in specialty coffee has a high-standard to live up to. This lot, composed of selected pickings of the yellow version of the Colombia variety, aptly reflects the classic Colombian coffee profile. Collected from 70 smallholder producers in the Huila department, it has been treated with appropriate care, having undergone a controlled double fermentation process, with an intial fermentation between 49 and 60 hours in cherry, before being washed and spending another 36 and 48 hours in tanks. The coffee is then sun-dried for 12 to 15 days.
Country of OriginCosta Rica
RegionChirripo
Producer TypeSingle Estate
Farm NameFinca La Guaca
Wet MillRivense del Chirripó
ProcessingNatural/Dry Processed
Growing Altitude1600m

 

Harvest Season2022/23
Bag Weight30 KG BAG
Bag TypeGrain Pro / Ecotact
Plant SpeciesArabica
VarietyCatuai

History of Coffee in Uganda

 

Coffee has deep roots in Uganda, with robusta beans growing wild around Lake Victoria long before colonial times. While Ugandans traditionally used these beans for cultural rituals, commercial coffee farming only took off during British colonial rule in the early 20th century. The British saw potential in Uganda’s fertile soils and introduced Arabica coffee in the highlands, while promoting robusta across the country. After independence in 1962, coffee became Uganda’s leading export, despite disruptions during periods of political instability. A revival in the 1990s, driven by the Uganda Coffee Development Authority, transformed Uganda into one of Africa’s top coffee producers, renowned for its high-quality robusta and specialty Arabica beans.

Growing Coffee in Uganda

In Uganda, the most ideal conditions for Arabica coffee cultivation are found in the high-altitude regions of Mount Elgon in the east and the Rwenzori Mountains in the west. These areas, with elevations ranging from 1,300 to over 2,300 meters above sea level, provide the cool temperatures and rich volcanic soils that Arabica coffee thrives on. Uganda produces both washed and naturally processed coffees, and in recent years, experimental methods like honey processing have also gained traction. The country grows a variety of Arabica coffee strains, including SL14, SL28, and Blue Mountain, with specialty coffee grades ranging from AA, AB to Peaberry, known for their distinct flavors and high quality.

Sample Roasting: A Step-by-Step Guide

Consistency is essential in sample roasting, but the timing of the first crack can vary from batch to batch. To ensure optimal results, use this guide to determine the ideal moment to end your roast based on how long it took to reach the first crack.

download the Guide