Costa Rica La Manga - Limited Release

Tasting Notes: Milk Chocolate, Nougat, Candied Hazelnut

Region - Tarrazu Region, Cordillera de Talamanca

Process - Washed Process, dried on raised beds

Harvest - December to April

Elevation - 1,300 MASL

Varietal - Hibrido Tico

About the producer: 

This is a special selection from the farm at hacienda La Minita. The name of the lot is La Manga, named for a large mango tree that grows in that section of the farm.  What distinguishes this lot is that it's composed of one coffee varietal named Hibrido Tico. Once these specific trees have been harvested and separated from the main of farm's harvest they are cleaned and placed in smaller specialized ferment tanks. They are then taken to raised beds to dry rather than the drying silos most of the farm’s coffee is treated with.

The mill Beneficio Rio Tarrazu is not only rigorous in coffee prep but also in sustainable practices and environmentally-sound waste management. The mill is designed to conserve water, and what water waste they do create is treated through sedimentation ponds before it's return into the water supply. They utilize a first-of-its-kind biomass furnace that recycles the by-product of the coffee fruit (known as cascara) as fuel for drying the coffee. To make the lives of their coffee growers and mill workers viable, they provide high wages and maintain a dental and medical clinic on site.