The Miners Costa Rica Jorge Calvo y Teresita Robles 250g

What does The Miners roastery say about this coffee?

TheCafe Benigno brand first appeared on the market in 2017 with the aim of offering a selection of coffee. The heart of the project is Teresita Robles Navarro, who first came up with the idea. Teresita owes her extensive knowledge of coffee growing largely to her father, Benigno Robles Fallas, who then inspired her to name the processing station after him. Benigno was a hard working man and a great lover of nature. The Robles family's main vision is to provide great and unique coffees that are fully traceable to a specific farmer. This gives their customers the unique opportunity to get coffee that is environmentally conscious and fair to everyone involved in the process. Teresita is responsible for all production, logistics and processing of the coffees. The family also strives to innovate every year to achieve even better results in the international market.

About coffee

Finca La Casa is located at an altitude of around 1500-1600 m above sea level. La Casa currently grows mainly Caturra and Catuaí varieties. No chemical fertilizers are used on the farm during the year in order to improve the soil and gradually increase the quality and quantity. The farm is surrounded by a variety of trees such as banana trees, plantains, castor, guitite, avocado, jocote and poró trees, which provide ample shade for the coffee trees. Part of the finca La Casa is currently being renovated for the third year. The main reason for this is the planting of new coffee varieties such as F1 Millennium, Obatá, Catigua, MG2 and Geisha, which in the future should replace the existing Caturra and Catuaí, which are gradually reaching the end of their productive life.

Processing and drying

Once the cherries have been hand-harvested, they are left to rest in the inner tank for the next 24 hours before being sent for peeling. Only the top skin is removed from the cherries so that the pith remains intact. The peeled cherries are then transferred to another tank where they ferment for the next 36 hours under constant temperature control. Subsequent drying takes around 22 days, depending on the weather, on African beds in direct sunlight. Overnight, they are covered with a transparent, waterproof sheet to prevent access to water and moisture that could compromise the quality of the coffee.

Farm: Finca la Casa, Café Benigno

Altitude: 1514 m above sea level.

Processing: Honey

Variety: Catuai - Caturra

Method of preparation: Espresso, Moka pot, but it is also worth trying on a filter:)

Taste: forest honey, yellow apples, almonds, creamy body, apple cider