lime, caramel, cherry, bread, orange, peach, grape, stone fruit, sugar, tropical fruit

Don Joel Coffee, from the eponymous farm, is a family project run by Allan Alfredo's family members. This coffee was ranked 3rd best Costa Rican coffee of the year, according to the Cup of Excellence. For Mr. Oviedo Rodriguez, this project was started to find better alternatives for their coffees. By learning new processes and working with innovative varieties, Finca Don Joel has become one of the best producers in Costa Rica.

process

The semi lavado, or honey process, is an intermediate method between the natural and washed processes. After harvest, the coffee cherries are pulped but retain some of the mucilage, the sticky layer around the bean. The beans are then fermented with this mucilage partially retained, allowing for the development of unique flavors. After a controlled fermentation, the beans are lightly washed to remove any remaining mucilage residue before being dried. This process gives the coffee a distinctive flavor profile, with increased sweetness and fruity notes, offering a richer complexity compared to more traditional processing methods.

profile

This semi-lavado San Roque offers a complex profile with notes of lime and orange for a tangy touch, balanced by the sweetness of caramel and sugar. There are also nuances of cherry, peach, grape and tropical fruits, with a slight bready aftertaste, creating an experience that is both lively and comforting.

image: lactic acid and salicylic acid. (sem), from © science photo library limited