Rolando Esquivel Bararantes and his family are tucked along the Tarrazu mountains in an area that is absolutely beautiful to visit. The climate is warm, yet crisp and the layers of fog ebb and flow as the nighttime temps dip down and the daytime temps creep back up. When the local co-op mill wasn't allowing as many individual lots to pursue the level of excellence they strove for, the family built their own mill. They've invested heavily in raised beds, and utilize their own pulping station to separate lots and push experiments. Last year, Jared was able to travel to the farm and make a strong personal connection. These coffees had long been his favorites from the region, and Ruby was able to be the first US roaster to visit Cerro La Cruz and to buy coffee from the new project, operating off their own mill and equipment.
This type of risk — assuming the financial burden of a new processing facility — rings oddly familiar for Ruby. We're absolutely thrilled to be able to partner with Rolando and his family on this coffee. This lot comes from a farm named El Higo. As a white honey processed coffee, almost all of the mucilage was removed from the seed mechanically before fermentation. This leads to less fruit pulp to ferment, lending cleaner flavors to the final cup while still allowing the dry fermentation to build complexity and character.
Region: San Marcos, Tarrazu
Farm: El Higo
Producer: Esquivel Barantes Family
Elevation: 1600-1900 meters
Varieties: Red Catui
Processing: washed, sun-dried
Taste notes: dried fig, nougat, milk chocolate
12 oz / 340 g. Whole bean.
We roast on Monday, Tuesday, and Thursday. Orders placed by 5:00 p.m. Central Time the day before a roast will ship the following day.
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