FINCA EL MIRADOR | OAK BARREL FERMENTATION
Olman Alguilera, the owner of Finca El Mirador, is innovative and embraces experimentation when it comes to testing new processes. A specific caturra lot for example, grown at Bellota, a special part of his farm, is processed in a very special way: it is a natural coffee but processed wit aromatic modulation. This is a complementary process of the coffee before obtaining the optimal drying point. At a certain point, the drying process is cut, and the fermentation process is fine tuned in aged oak barrels, previously used in the Whiskey production. Within these barrels, the coffee is sealed, allowing a 12 days flavouring process which leads to a very special balance and an intense creaminess of the coffee and allows to amplify its sweetness.
Country Costa Rica
Region West Valley
Coffee farm Finca el Mirador
Producer Olman Alguilera Chaves
Coffee type Arabica
Harvest time Nov. - Feb.
Harvest method Picking
Processing Oak Barrel Fermentation
Soil type Volcanic soil
Irrigation Natural rainfall
Ref. No. P10443
blueberry | cranberry | orange blossom | raisin |
winey | black tea | nougat | acacia honey | dark caramel