"Upon grounding, it reveals a rich amount of blackcurrant, blackberries and orange peel. At first sip it consist an intense note of blackcurrant and blackberry jam combined with cranberry juice and fragrance of red tea. The coffee boast a lively acidity with profound and robust flavour."

Ground to reveal a rich aroma of black currants, blackberries, and orange peel, this flavor persists as you sip, dominated by the intense notes of black currant and blackberry jam. Intertwined with hints of cranberry juice, orange peel, and the fragrance of red tea, it boasts a lively acidity and a profound, robust flavor.

Having their very own micromill for coffee processing has opened up opportunities for the farm to experiment with a diverse array of processing methods. Since 2009, the farm has experienced growth in both size and reach, successfully exporting its coffee to various international destinations. Additionally, this expansion has attracted the interest of investors who have become part owners of the farm.

Located in the renowned Dota region of Tarrazú, the Quebrada Grande farm is under the dedicated ownership and management of Lizeth Castillo and her husband, Ricardo Calderon. Their acquisition of the farm in 2017 prompted substantial reinvestment in farm infrastructure and the cultivation of a variety of coffee cultivars, including Catuaí, Gesha, and the SL-28 bourbon variety from Kenya.

The Castillo-Calderon family places an unwavering emphasis on coffee quality and meticulously tends to their farming and post-harvest processes. Their commitment has yielded impressive rankings in past Cup of Excellence competitions. Nestled at an elevation of 1900 meters above sea level, the farm is conveniently located near their micro mill, "Los Angeles," which was established in 2009 by the previous owner, Robert Chincilla.

This particular lot highlights an award-winning coffee varietal, the Kenia Variety, processed using the traditional "White Honey" method. This method distinguishes itself from the conventional wet processing by omitting the fermentation step required to remove the sticky mucilage layer. Instead, the Castillo-Calderon family employs a mechanical demucilager to eliminate most of the fruit, followed by a clean-water soak before allowing the coffee to dry on raised drying tables.

Notably, in the 2020 Cup of Excellence, Quebrada Grande achieved an impressive 87.82 score for this same variety and processing method, securing the 15th place.

Variety : SL28
Altitude : 1900 masl
Process : Yellow Honey
Origin : Tarrazu