Producer Profile

Producer Profile: Single Origin Specialty Coffee (shb)

Name of Farm
Country
Region
Arabica Variety
Type of Processing/Milling
Altitude in Meters Above Sea Level
Café con Amor
Costa Rica
Cañuelas, Naranjo — West Valley
Villa Sarchi, Caturra, Geisha
Honey, Semi Washed, Sun Dried
1400
Aroma
Flavor
Body
Acidity
Other Cupping  Notes
Certifications
Sweet, Dry, Fruit Honey, Almond, Chocolate
Clean Medium Body
Bright and Balanced
Semi Washed: Bittersweet choco­late up front, sweet and savory cran­berry finish. Honey process: Floral and dried fruit aroma, sweet­ness of brown sugar and nougat.
N/A

The story of Café con Amor began 2 years ago and 3190 miles away from Costa Rica. Jon, a Nebraska native and Marianella, from Costa Rica, met while attending the University of Nebraska. After earning their degrees, Jon followed a career in college athletics while Marianella began a corpo­rate career. Enjoying the American Dream, life was good, but their adven­turous spirit and deep desire for a new chal­lenge drove them to dream big. After careful plan­ning, they left their successful careers and comfort­able lifestyle and purchased a coffee farm in the moun­tains of Naranjo, Costa Rica. Embracing the risks and chal­lenges of what lay ahead, they set out to listen, labor and learn, in hopes of carving their own small niche in the wonderful world of specialty coffee. Rolling up their sleeves, along­side the profes­sional exper­tise of their coffee engi­neer, Adrian, and the 40 yeas of hard-earned wisdom of their loyal farm worker, Chevo, the team began to pursue the best coffee growing prac­tices with the goal to produce the best coffee possible.

“We value hard work, genuine rela­tion­ships and a relent­less commit­ment to quality”, says Jon. Our goal is to utilize our skills to connect with Roasters who appre­ciate the same values. On the other hand, we want to help other farmers obtain better pricing for their beans, so we created Farmers Project, an initia­tive based on direct rela­tion­ships and trust. This is a team approach, explains Marianella, it encom­passes learning together, sharing best prac­tices, and exporting our coffee as a group, guar­an­teeing 100% of the chain of custody of the fruit of our labor, our precious beans. A farmer’s goal should not just be about being “sustain­able”, it should be about being successful, after all that is what we all aim for in life, and farming should not be any different. The Josts, are passionate about coffee farming, learning and helping others. The journey has been long and filled with chal­lenges as well as rewards, but we are glad to have embarked in this coffee journey, says Marianella, because the future for Café con Amor is looking very bright.

For more infor­ma­tion, please visit www.cafeconamor-cr.com

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