A trip that seems like a million years ago, and really before the new phase of the Costa Rica “Micro Mill” had kicked in.
This trip seem like it was at the cusp of a transition from large lots marketed by region, to the small mill run on a 1000 KG per hour eco-pulper. The coops and huge private companies like Volcafe had the specialty market wrapped up pretty tight in coordination with a very slick marketing effort my the coffee association.
Selling Specialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker by region, they developed a portfolio for each area, a brand identity. Ugh. Anyway the farmers weren’t really getting much out of it … not the small farmer anyway. And the quality of regional lots was pretty ho-hum, especially mixing the coffee that came from farms with Ateng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles. type Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease coffee trees, and those more Catimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes with inferior cup flavor. The main issue is the Robusta content in HdT, although this. Caturra is an Arabica cultivar discovered as a natural mutant of Bourbon in Brazil in the first decade of the 20th century, but wasn't studied until 1937. It has a good yield potential, but was is a nice classic sweet coffee, Catimor’s flavor can be muddled by the Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use in its genome.
Anyway, this is a way-back archive travelogue of a Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in trip to Costa Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors.: Can a in 2007! Some fun pictures and captions from Sweet Maria’s of yore -Tom