Producer Profile: XR, Extra Rare Paca Paca Mara VSOP
Name of Farm |
Country |
Region |
Arabica Variety |
Type of Processing/Milling |
Altitude in Meters Above Sea Level |
|---|---|---|---|---|---|
|
Tierra Del Gato, finca El Gato
|
Costa Rica |
Poas Volcano
|
Paca Mara regression to the Paca side
|
Traditional; picked ripe brix +24, floated, fermented, washed, sun dried.
|
1600 |
Aroma |
Flavor |
Body |
Acidity |
Other Cupping Notes |
Certifications |
|
Magnificent Red Roses
|
Red Berries, Pie Cherries
|
Heavy |
Full not Heavy, Mystical
|
Acidity as soft as the velvet knickers on the baby Jesus.
|
Currently “Wild Harvest” Beyond Organic, but the first Ocia Certified Organic Farm in Costa Rica
|
This coffee is the third generation of certified Salvador Paca Mara seed. Some plantings go to Paca, some to Marago, and some marry. The small Pacas concentrate the entire effort of the tree into two small beans, packed with mother nature’s flavors. This generation has reverted to the Paca side making the beans very small and packed full of flavor and intense acidity with a remarkable clean after taste that makes you feel as though the sun came out right inside your mouth.
The farm, El Gato, was the first certified OCIA Organic farm in Costa Rica. Though no longer certified, it has progressed to what I call “Wild Harvest” beyond organic! I am James Stewart, retired founder and CEO of Seattle’s Best Coffee, opened in 1969 on Whidbey Island in Washington, “the birth place of northwest specialty coffee.” This special coffee consistently sells out at $375/pound, roasted and shipped the same day.
For more information, please visit:
http://www.tvicr.com/coffee/products.php?cat=9
