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Region: Tarrazu
Sub-Region: Parritilla
Altitude: 1600-1800 masl
Variety: Caturra
Tasting Notes: Grape/Strawberry, Floral, Hint of Oak
Hidden in the Westernmost slopes of the world renowned growing region of Tarrazu lies the little wet mill that could, Agropecuario Hellen of the Mora Family. Focused solely on wild natural processed coffee - Hellen´s family utilizes their wonderful plantations growing on the fertile and temperate lands of Paritilla to create some of our favorite coffees every year. It’s quite impressive what this family has been able to accomplish with so little. To our knowledge they were one of the first families and micro wet mill projects to really risk their harvest and push natural process fermentations to some scary places.
Of course, they do their best to harvest the cherries as uniformly ripe as possible. The following day they pass the fruit through a floating system to remove many imperfections. From there, the coffee berries are placed into fermentation tanks equipped with valves allowing gas to escape, but not enter. The fruit is left to rest in these tanks for 48-60 hours. Afterwards, the fermented cherries are moved directly to raised drying beds in a medium sized layer. The drying coffee cherries are moved/turned a few times a day and require about 25 days to reach optimal moisture content. The dried parchment coffee is bagged up and allowed to rest for a few weeks in their warehouse. Finally, the parchment is taken to the dry mill for export preparation.