Costa Rica - El Perezoso

This lot is a blend of coffees coming from 3 estates in the West Valley

The 'El Tanque' estate is the pride of siblings Johana and Alonso Porras Cabezas. Despite their professional careers, they have inherited their parents' charisma for coffee production. They have meticulously maintained the farm, growing Caturra and Catuaí varieties that their father had cultivated and renewed for many years. Their consistent and high-quality annual yield is a testament to their efforts.

The 'El Sol Del Este' estate belongs to Gabriela Rojas Calvo. Her passion for producing excellent coffee extends beyond farming; she is keen to learn about coffee tasting and barismo, and she enjoys teaching other producers associated with Coopronaranjo R.L.

Gerardo Enrique Salazar Gonzales owns the beautiful 'Don Chano' estate. His coffee farm could easily be mistaken for a botanical garden, with natural, eco-friendly farming practices and a wide selection of productive and high-quality coffee varieties.

The 'Perezoso Honey' coffee lot gets its name from the iconic Costa Rican sloth, a beloved animal known for its distinctive, long-furred appearance and tree-dwelling habits. The sloth embodies tranquillity and slowness, much like the careful and methodical process of coffee cultivation on these farms.

On a normal day, the Porras siblings employ three people, but during the harvest season, the workforce swells to between 20 and 30. Gabriela, similarly, employs three staff for maintenance but requires a team of 50 at harvest time. Gerardo generally works alone but occasionally needs an extra pair of hands and hires eight people for the harvest.

The coffee processing follows specific steps: from the pulp removal and first parchment separation to sun drying on African beds for 12 to 20 days depending on the weather. When the ideal humidity level is near, lab tests are conducted for moisture, density, and cup. Once passed, the coffee is bagged and stored.