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Las Lajas * Costa Rica * frissen pörkölt kávé 250 g

-13%
Las Lajas * Costa Rica * frissen pörkölt kávé 250 g
  • Las Lajas * Costa Rica * frissen pörkölt kávé 250 g
3 800 Ft
Akció: 3 300 Ft
Kezdete: 2019.08.01   A készlet erejéig!


Origin: Los Angeles, Sabanilla de Alajuela, Poás, Central Valley, Costa Rica
Wet/dry mill: Las Lajas, located in Los Angeles, Barrio Calle Lajas. Managed by Francisca Cubillo Sálas.
Farm; lot ID: Las Lajas (Plantations: El Guachipelín, La Mirella, La Julia, Calle Liles, Calle Lajas, Sabana
Redonda, El Chilamate, Cumbres del Poás); CR2339
Producer: Oscar Chacón Solano

 

Zöld nyerskávénkat a világszerte méltán elismert Per Nordby svéd kávépörkölő mester barátunk közvetlenül a termőterületre utazva a legjobb termések közül helyben cuppingolva szerzi be. Most az a megtiszteltetés ért minket, hogy velünk is megosztotta a Costa Ricaból származó Las Lajas nagyszerű nyerskávét, amit büszkén pörkölünk saját elképzeléseink szerint világos pörkölési fokra, hogy a termőterületi ízek teljes valójukban bontakozhassanak ki a kávéscsészékben. www.kafferaven.se


Story
Las Lajas is the first coffee farm of its micro-region and was established in 1948 by Oscar’s
grandfather. Since then, it has been managed within the family and over time the family has both
maintained the established coffee traditions, but have also evolved and developed the farm’s
infrastructure, such as adding micro-milling equipment, experimenting with planting different
varieties, and using a variety of processing techniques.


When Oscar started working with the family’s coffee production, he noticed but did not understand
why their coffees tasted differently to the “conventional” ones usually exported from Costa Rica.
Over time, as he learned more about ‘specialty coffee preparation’—the impacts of variety selection,
processing techniques, and altitude differences—he began to more intentionally move Las Lajas’
production toward specialty quality. In particular, he saw an opportunity to provide the market with
high quality natural processed coffee from an origin that traditionally produces washed coffees. This
point of difference provides many Costa Rican coffee families find a niche within the specialty coffee
sector without having to invest a huge amount of money in new equipment.
The main challenge to working with specialty coffee is finding the sweet spot between making
coffees that many different people like with a small amount of land. This means always striving for
quality improvement and innovation. In Las Lajas’ case, they offer nine different processing
techniques.


Biggest challenge during the harvest
According to Oscar, the biggest challenge that all the world's producers face today is climate change.
This year during dry season they an abnormal amount of rain. This complicated the operations at the
processing facility. Another big problem this year was a low volume harvest.
To meet these challenges, the team re-worked the processing planning. For example, normally at the
harvest’s peak, they produce a lot of natural or honey processes. This year, they focused on only
washed and semi-washed during peak-harvest.


Changes to the farm and new innovations
At the farm, the focus was on balancing the soil. The family used a high concentration of organic
material to lower the high acidity of the soil. They are also improving the amount of shade through
the planting of more than 1000 new shade trees. The family is also planting new varieties of coffee
that come from high quality and disease resistant strains.
At the mill, the family is restructuring in order to reduce the use of water and have less overall
impact on the environment. The family is committed to quality and innovation without neglecting the
environment. They believe that good coffee is not only measured in taste, but also by its impact on
the environment and community.


Views on the industry
If Oscar could change one thing about the industry, he would ensure that the family’s coffee, which
requires a high-level of skill and resources, is priced completely untethered to pricing established by
the New York Stock Exchange.

 

Farmról:

Terület: 36 hektár
Magasság: 1300-1700 méter
Fajták: Villa Sarchí, Caturra, Catuaí, Bourbón, SL28, Sarchimor, Obatá, Milenio, Villlobos
Árnyék: Poro, guamo, musaseas
Szüreti időszak: novembertől február végéig
Talaj: Andiszol, vulkanikus eredetű


Feldolgozás:
Type: semi-washed caturra/catuai
Drying time: 7-15 days, or until the coffee reaches 11%
Post-harvest process:. Measuring of cherries’ quantity and quality through brix grading and sorting of
over-ripes, under-ripes and broca damaged. This information is recorded both for planning next
year’s harvest and in order to choose the current processing techniques. Another big factor for
processing choice is climate conditions. After the processing is chosen, coffee is floated, pulped, and
dried on raised African beds.

  • Kérésre le is őröljük a kávét. Kérjük adja meg a megjegyzés rovatban kávéfőző készülékének típusát:

     

    #1 Espresso

    #2 Török kávéfőző

    #3 Kotyogós

    #4 Szarvasi és karos kávéfőzők / Kúpos papírfilteres kávéfőző

    #5 Kúpos fémfilteres kávéfőző

    #6 Általános filteres készülékhez

    #7 Mocca Master, lapos papírfilteres kávéfőző

    #8 Szifon kávéfőző, lapos fémfilteres kávéfőző

    #9 Kalita / Hario

    #10 French press

    #11 Chemex

    #12 Kávéfőző-perkolátor / Coldbrew

    (Mahlkönig VTA 6S kávéőrlőnk fokozatai alapján)

    Vendéglátós HORECA árakért kérjük keressen minket az info@coop.coffee e-mail címen, vagy a 06.70.246.3753 telefonszámon. www.coop.coffee

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