Continent: Central America Country: Costa Rica Region: Tarrazu Varietal: Catuai, Caturra Farm: La Naciente Process: Honey Altitude: 1800-1900 Meters Grade: SHB Harvest: Current Certification: Direct Trade Cupping Notes: Red Grape, Dark Chocolate.
Description: Mauricio Vindas has been processing his own coffee for more than 8 years. He loves what he does and motivates his kids to get involve in his family business. His 2 kids and his wife as well as his relatives help him in the farm with all the work they need to get done. Mauricio has around 12 hectares with around 180 and 200 fanegas (Costa Rican unit of coffee measurement) that he processes at his own mill. He makes sure his pickers pick the ripest cherries. The honey coffee takes 8 days to dry and to get to the right moisture content. They move the coffee every 2 hours in open sun dried African beds.