COSTA RICA COCOBOLO

Through our partner Esteban Zamora from Costa Rica, we have brought this coffee lot to our roastery for the second time. Cocobolo stood out during cuppings for its slightly fermented and exotic profile, making it an excellent choice for both espresso and filter coffee.

FLAVOR PROFILE

Costa Rica Cocobolo features a tropical flavor profile, complemented by chocolate and brown spice notes. This naturally processed coffee delights the palate with a vibrant, fruity sweetness, which extends into a lingering aftertaste.

88 QGRADING POINTS - green coffee quality evaluation

ROASTING PROFILE

With 345 kgs in our roastery, we developed a uniroast profile, suitable for both espresso and filter. The medium roast level aims to preserve the natural quality of the bean - clean, sweet, and complex. The precision for the desired profile is obtained through daily practice and advanced roasting technology - Loring Smart Roaster.

GREEN COFFEE INFORMATION

An industrial engineer by profession, Esteban Zamora has dedicated himself to growing and cultivating coffee, continuing his family’s tradition. He constantly experiments with new processing techniques to offer his partners the best coffee lots. His entire family is involved in this project, and the unique location in Rodeo ensures a consistent quality of harvests.

Costa Rica Cocobolo comes from a recently acquired farm by the Zamora family, which features a giant Cocobolo tree, planted by Esteban’s father when he was a child, back when the farm belonged to his grandfather.

The Cocobolo lot consists of three varieties: Centroamericano Hybrid, Red Catuaí and Ethiopian 47. This specific lot is from the Centroamericano variety, which is known for its challenging early growth stage, requiring careful attention to nutrition and avoiding excess nitrogen, allowing the roots to develop properly.

Centroamericano is a first-generation hybrid (F1), a cross between T5296, a rust-resistant species, and Rume Sudan, a variety originating from Ethiopia. This high-yield hybrid has exceptional cup quality potential when properly managed at high altitudes. These F1 hybrids are still relatively new in coffee cultivation, with only a few available to farmers commercially in the last 15 years, and only in a few countries.

For this lot, Esteban applied a highly specific natural process. Only the ripest cherries are handpicked during harvest and are sorted to remove the bad ones. They are placed on raised drying beds for three days, with periodic turning and afterwards the semi-dried cherries are transferred into clean plastic bags for four days to undergo controlled fermentation. The drying process continues on concrete patios for an additional 20 days, with cherries turned every hour during daylight.