{"product_id":"costa-rica-la-guaca-catuai-sealed-honey-fermentation","title":"Costa Rica La Guaca – Catuaí Sealed Honey Fermentation","description":"\u003cp\u003e\u003cspan\u003eIn the mountains of Chirripó, southern Costa Rica, the Ureña Rojas family has spent years exploring how careful processing can reveal the full potential of their coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt La Guaca, traditional craftsmanship meets an experimental approach to fermentation, creating a Catuaí with remarkable character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the cup, discover \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003enotes of cognac, honey and stone fruits\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, complemented by deep sweetness, a full body and distinctive boozy nuances.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn expressive and complex coffee with a pronounced fermentative character, offering a different perspective on Costa Rican specialty coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eOrigin and Processing\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eLa Guaca is part of Café Rivense, a family-run micromill founded in 2005 by Régulo Ureña and Isabel Rojas in the Chirripó region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTheir sons Ricardo, Mario, Esteban and Luis are actively involved in the family business, combining traditional coffee knowledge with carefully developed processing techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat makes this lot particularly distinctive is its Sealed Honey Fermentation process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter harvesting, the coffee cherries are depulped, and the beans, with their mucilage still attached, are spread across raised drying beds for an initial three-day drying period.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee is then transferred to tightly sealed plastic bags, where it undergoes eight days of fermentation in an oxygen-free environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFollowing fermentation, the coffee returns to raised drying beds for a further 12–14 days of slow drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis extended process contributes to its pronounced sweetness, expressive fruit character and distinctive boozy aromatics.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFlavour Profile\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cognac · Honey · Stone Fruits\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCup profile:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Intense, sweet and complex, with a full body, pronounced fermentative character and boozy nuances.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRecommended brewing methods:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e V60, Origami, AeroPress, Chemex and fruit-forward espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCoffee Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCountry:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Costa Rica\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Chirripó, Brunca, San José\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFarm:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e La Guaca\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMicromill:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Café Rivense\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProducers:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Ureña Rojas Family\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Catuaí (Arabica)\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Sealed Honey Fermentation\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePre-drying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 3 days\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFermentation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8 days in sealed bags\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFinal drying:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 12–14 days on raised beds\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,300–1,825 m\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSCA Score:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 87 points\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAn Unusual Expression of Costa Rica\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eLa Guaca brings together family coffee-growing traditions and an innovative fermentation process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts combination of stone fruit, honey and cognac-like aromatics creates a distinctive and expressive cup for those who enjoy exploring the experimental side of specialty coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"98% Monkey - Coffee Roaster","offers":[{"title":"Whole Bean \/ 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