Flavor description and taste characteristics of coffee from Don Dario Farm, No. 1 in COE, Costa Rica

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Don Dario

"Don Dario is the father of Joe Hull, one of the owners of the farm, who inherits his love of agriculture and his passion for coffee, teaches on the farm and supervises his need for high-quality coffee.

Tang Dario Farm coffee is a naturally anaerobic geisha variety, while anaerobic treatment helps to enhance its alcohol thickness and complexity.

It is planted in the multi-tower Kopei Valley on 2100masl.

2019COE ranking 1a

Farm name Don Dario

Farmer / Representative Grupo Los Grandes de Copey

Score 91.14

Height 2000masl

Size (30kg) 6.5

Canton Dota, Distrito Copey in producing area

Regional Tarraz ú

Flavor red grapes, cocoa beans, roasted pears, flowers, roses, grapefruit, white wine, red cherries, Turkish fudge, black cherries, rose tea, rum

Acidity citric acid, malic acid, lactic acid, phosphoric acid, full of vitality

Other sticky matter, sticky, creamy

Treatment method anaerobic treatment

Variety gesha

Coffee planting area 36

Farm size 36

Auction lot size (lb) 429.91

Lot size (kg) 195

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KENYA BARICHU cooperative

In central Kenya, members of the Barichu cooperative are using coffee to reimagine their future. Guided by its mission to produce quality coffee and improve livelihoods, the organization has supported more than 6000 small-scale farmers. Small-scale growers in this community gather to process freshly picked coffee cherries, combined with the harvest of individual members. The cooperative is committed to a shared and forward-looking vision, sowing the seeds for future success. Together they invested in education, creating nurseries for coffee seedlings and growing agricultural necessities such as macadamia nuts and arrow roots. In the desire to trust each other and strengthen the community, Barichu co-op produced coffee like this.

Variety: SL28, SL24, RUIRU 11, BATIAN

Treatment: completely washed

Orange blossom with lemon and black cherry aromas.

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