Costa Rica Carrizal Arriba Espresso

Coffee Story Carrizal Arriba is one of the Gamboa family’s four Tarrazu farms in the micro-region of Leon Cortes, and this lot comes to us from the highest part of that farm, Carrizal Arriba, nestled in the beautiful region of Tarrazu, in Costa Rica. Producer Emilio and his Father, Tuto Gamboa, are passionate about providing high-quality coffee and stability through long-term relationships. They decided to build and open a micro mill, Montes de Oro, in 2006 to process their coffee and oversee all the operations. This specific lot is a white honey-processed Cataui.  

About the Honey Process Rather than fermenting under water and removing the mucilage by washing it clean from the parchment, the Calderon family uses a mechanical demucilager to release a certain amount before drying. In general, as the amount of mucilage left on the parchment increases, so does the colour of the honey, which progresses from white (the least amount of mucilage) to black (the most amount of mucilage). 

The honey process occurs as the sugars in the mucilage react with the environment over time, through the different stages of drying. This creates a sticky layer on the outside of the parchment, reminiscent of honey!

This espresso from Detour Coffee Roasters showcases the Cataui varietal grown in Tarrazu, Costa Rica by producers Emilio Gamboa and Tuto Gamboa. The coffee undergoes honey processing, a method that retains some fruit contact during drying to create complexity between the brightness of washed coffees and the body of naturals. Cataui is a hybrid varietal known for balanced sweetness and distinctive character. Tarrazu's high altitude and volcanic soils contribute to the region's reputation for producing coffees with clarity and depth. Roasted specifically for espresso, this lot invites exploration of how the honey process and varietal interact in concentrated form.