Specialty Coffee Costa Rica Hope Natural Thermal Aerobic

Discover the intensity of a creamy and enveloping profile, where the vibrant notes of cherry and blood orange blend into a winey structure with magnetic complexity. Thanks to the innovative thermal process by the Ramirez-Navarro family, the medium-high acidity evolves into an extreme and persistent sweetness, delivering a perfectly balanced cup. Choosing this micro-lot of Esperanza variety means going beyond the boundaries of traditional coffee, savoring the future of specialty coffee.

FARMGATE PRICE

FARMGATE PRICE: €12.28/kg (paid directly to the farmer)

The Farmgate price is ultimately the actual price paid to the farmer who originally produced the coffee. Ultimately, it is the most transparent price you can find. 
To the Farmgate price, the following costs must be added before reaching the roastery: 

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Internal transport costs 

SENSORY DESCRIPTION

GCB Score: 88.50 points out of 100

Sensory profile: Creamy and Fruity

Aromatic Notes: Cherry, Blood orange, winey

Taste & Body: Medium-high but balanced acidity, very sweet and persistent

 TECHNICAL DESCRIPTION

FULL DESCRIPTION

Origin and Production Context

The coffee comes from the Los Santos region, Costa Rica, in an area adjacent to Tapantì National Park. Production is managed by the Ramirez-Navarro family, a group of over ten people coordinating the entire agricultural and processing activity.

The farm was founded by Alexis Ramirez, whose management established the agricultural protocols now followed by his wife, Dona Anabel, and their descendants. A key milestone in the technical evolution of the farm occurred in 2015 with the construction of "Los Campos", an internal micro-mill. This infrastructure allowed the family to leave the cooperative system, taking direct control over post-harvest processing and ensuring full traceability of every lot.

Botanical Aspects: Esperanza Variety

The lot in question consists of the Esperanza variety. It is an F1 hybrid obtained by crossing the Sarchimor T-5296 variety with the wild Ethiopia ET-25 variety.

• Development: It is the result of joint research between Central American coffee institutes and World Coffee Research.

• Agronomic characteristics: It has high productivity and strong resistance to diseases (such as rust), making it a strategic choice for long-term agricultural sustainability.

• Cup performance: Despite its hybrid nature, it maintains high quality, with a complex profile and clean citrus notes.

• Diversification: Besides Esperanza, the farm cultivates Caturra, Catuai, other hybrids (Milenio, Centroamericano), and a Gesha plot located at 2,000 meters altitude.

Processing Protocol (Thermal Process)

The coffee is processed with an innovative method that uses temperature control to influence the bean's chemistry:

1. Harvest: Selection of ripe cherries.

2. Greenhouse fermentation: Whole cherries are sealed in black plastic sheets and placed inside a solar dryer.

3. Thermal stress: Heat is maintained constant between 40-45°C. This temperature selects specific heat-resistant microbes.

4. Chemical reaction: Prolonged exposure to these temperatures breaks down the natural sugars in the pulp, leading to partial caramelization before the cherry is dried.

5. Drying: The process concludes with sun exposure for 30 days.

6. Storage: The coffee rests in parchment until the export phase.

Sensory Profile and Structure

The interaction between the Esperanza hybrid genetics and the thermal process produces a specific sensory profile:

• Body: The cup is creamy, dense, and syrupy.

• Acidity/Sweetness: Balanced, with a very present sugary component due to high-temperature fermentation.

• Aromatic notes: Fruity and "funky," with a citrusy cleanliness in the finish.

Trade Model

Distribution takes place in collaboration with GroundsCoffee. This model involves removing all commercial intermediaries, keeping only one, allowing for a transparent revenue split and a direct connection between the Los Campos micro-mill and the final market. The coffee is classified as Single Estate Micro-lot, processed individually to preserve the unique characteristics of the cultivation site.