Costa Rica Puente Tarrazú Finca El Potrero Natural Bourbon
Nougat, brown sugar, currant, blueberry
Finca El Potrero is around 22 hectares in size (20 are involved in growing coffee), and it sits at 1,600 metres above sea level in the Tarrazú region of Costa Rica. The region is famous for coffee production, and for good reason!
The mill itself is named Puente Tarrazú, and it's located in Santa Cruz de León Cortés. It produces roughly 800 bags per year, so it's a fairly small-scale operation in the grand scheme of coffee things.
We have worked with Rodolfo Rivera for a number years now, and we've had five different variations of his coffees in the past. Roll on another year and another five lots of stand-out deliciousness! When we first started working together, we asked if it'd be possible for the mill to apply three different honey processes to the same coffee (at the time dreaming of a white, a red, and a black honey), but they told us they could do better than that. This year we have a black honey, a red honey, this natural, a white honey Geisha and a washed lot which is a really rare processing method to see used in Costa Rica.
So what's all this about honeying, I hear you ask? Well, that's something super interesting and we get asked about it pretty often, so we decided to make a video with someone who really knows his stuff! Please click on the following link to read/watch out guide to honey processing coffee -> link!
There's a lovely silky, sweet, soft nougat running through this - think of a Mars bar. On top of that is a sprinkle of soft brown sugar, but also dried fruit, particularly currants, and a little blueberry too.