The property was acquired at the beginning of the IXX century by Mr. Santiago Fernandez, Spanish immigrant (grandfather of the current owner), originally dedicated to the dual-purpose cattle raising and the cultivation of tobacco, sugar cane and potatoes, at that time the farm was known by locals as Potrero Grande. Mr. Santiago died young at the age of 32, leaving his wife, Mrs. Luisa Paniagua, a widow with six children. Their older child was only 12 years old.
Mrs. Luisa, a woman of strong character and very hard working, decided to fight for her children, in a time when women were relegated to a second plane in our society and which lacked many rights. She decided to continue the family business and take care of them while her children grew up.
The micro lot selected to participate in Cup of Excellence, is Caturra and Red Catuaí. This plantation is excellent handled agronomical, under shade, good agricultural practices and fertilization plan focused on an excellent quality cup, the beans were carefully picked during the optimum ripeness and then transported directly to Café de Altura San Ramon wet mill, where the coffee was pulped, and a process of anaerobic fermentation was applied. The average fermentation time was 24 hours. There after the coffee was transported to the greenhouses. The time in this stage is 4 days to dry off the excess mucilage on the bean. After 4 days the coffee is taking to the final drying stage on Africans beds for a period of 18 to 20 days, under shade. Finally, the coffee is store aged hermetically.
|Farm Name||El Cerro (2016)|
|Farmer/Rep.||Carlos Fernndez Morera|
|Size (30kg boxes)||11|
|City||San Rafael, San Ramn|
|Program||Costa Rica 2016|
|Aroma/Flavor||Cinnamon, cloves, sweet, sugar, lavender, potpourri, spiced fruit, apple juice ginger, caramel, dates, apple pie, applesauce, Christmas-cherry orange|
|Acidity||Complex, orange zest, tangerine citric, malic|
|Other||Buttery, creamy, exotic, unique, original, sugar bomb, intense, high fidelity|
|Auction Lot Size (lbs.)||728|