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Hacienda La Union

Hacienda La Union

COSTA RICA
Single Origin | Omni

Red Apple. Honey Dates. Candied Cherry.

Region
Varietal
Process
Altitude
:     Alajuela, West Valley
:     Marsellesa
:     Natural
:     1400 - 1700 Metres

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$18.00
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COSTA RICA
Single Origin | Omni

Red Apple. Honey Dates. Candied Cherry.

Region
Varietal
Process
Altitude
:     Alajuela, West Valley
:     Marsellesa
:     Natural
:     1400 - 1700 Metres

At the beginning of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market. Today, descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors that continue with the tradition in Costa Rica.

Hacienda La Union is managed by Alejo Khale Castro. His dedication to quality and innovative drive has seen Volcán Azul consistently placing in COE, picking up 2nd spot in 2017, two places in 2020 and another two places in 2021.

All of the cherries from Hacienda La Union are processed at the Volcan Azul micro mill. The first step is to measure the cherries coming from the plantation by truck or tractor. Alejo and his team measure the cherries by volume using a box of 200 liters; 2 of these will give them 1 fanega (400 liters) that will provide around 46kg of green coffee. After this, they separate floaters which normally are unripe, overdried or defective cherries. At this step they also clean the coffee from branches, leaves, dirt, and any other foreign matter that comes from the field. After this step the team decide which process they are going to give to the lot that was just harvested. It's fundamental to slow dry the coffee to preserve quality. It's important to understand that the more mucilage, pulp and time, the more fermentation they are going to have in the process while drying the coffee.

The cherries are taken to the patio on raised beds with all the pulp. Depending on the fermentation they want for the process they can keep the lots unstirred for a period and, they can make thicker or thinner layers while drying. Then the coffee will be stirred each day from 8am to 2pm. At 2 pm they start covering the coffee with plastic, so they maintain it warm during the night and won't gain humidity from the mist they normally have during the early morning. This process will take between 12 and 16 days depending on the weather.

This year, Hacienda La Union is part of our 2023 Winter Edition retail coffee, and also  formed  part component of our Nutcracker espresso blend, serving in our retail shop for you to enjoy.

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