This incredible microlot is from producer Jhonnathan Camacho, who is a descendant of one of the first coffee growers in the West Valley; his grandfather Rafael Camacho Vega. It is a BLACK Honey process lot, meaning the coffee cherries are pulped, but most of the mucilage is kept on the bean, giving it a darker honey color than its yellow honey cousin.
Not all producers have mills, but thankfully, there are folks like the Mendez' to process the coffee once it's harvested! Oscar Mendez and his wife, Olga, have been producing coffee for many years; in fact, Genesis was one of the first micromills—not just in the West Valley, but in Costa Rica. Don Oscar and Doña Olga are leaders in their community. They believe in sharing their expertise and knowledge with other producers in order to make the community as a whole stronger.
Oscar and Olga buy cherry from farmers in the area, and mill and process the coffees at Genesis, while keeping the lots separate and identified. Producers can either simply pay for the milling services, or they can sell their cherry to the Mendezes, but the farm name is still always attached to the coffee to give it specific recognition.
Oscar uses raised beds for drying the honey processes.
We pick up flavors of rhubarb, black walnut, dark cherry, and bakers chocolate
Owner: Jhonnathan Camacho
Farm Name: Finca Llano Bonito
Varietals: Villa Sarchi, Caturra
Elevation: 1,450 metres above sea level
Processing: Black Honey
Region: Naranjo, West Valley
INCREDIBLE COFFEE, SHIPPED RIGHT TO YOUR DOOR
First, we bring in high-quality, boutique coffees. Next, we dial in the exact roast for each specific lot of coffee, pulling out the beautiful flavors of each coffee the way they are supposed to be enjoyed.
We micro-roast in-house every week and ship to your door.
What would be better? 10% off every shipment.
It's Simple: You choose the roast type (Light to Medium or Medium to Dark), how often you'd like coffee and how much you'd like, we send you freshly roasted coffee for your cup.
A fully washed bean from the Cajamarca, this coffee is from one of the highest-quality cupping lot regions in all of Peru.
Notes: sweet with citric acidity and a smooth mouthfeel; chocolate, melon and almond flavor with an herbal aftertaste
Varietals: Bourbon, Caturra, Typica
Elevation: 1,200 to 2,200 meters above sea level
Processing: Fully washed and dried on raised beds
Notes: cherry, cocoa, clean, sweet, brisk, juicy, balanced
Farm: Various small farms through
Varietal: Castillo (60%), Colombia (20%), Caturra (20%)
Processing: Washed Process (Fermented for between 14-48 hours and sun dried or dried in guardiolas)
Altitude: 1,500 to 1,700 metres above sea level
Owner: Various small holder farmers
Town / City: Santuario