Costa Rica La Luisa Anaerobic كوستاريكا لا لويسا تخمير لاهوائي

Net Weight 250g الوزن الصافي ٢٥٠ جرام Micro-lot Cherry | Cinnamon | Lemon cake Farm: Hacienda La Luisa Varietal: Sarchimor Processing: Anaerobic Natural Altitude: 1,450 to 1,800 meters above sea level Owner: San Roque Town / City: Sarchi Region: West Valley Country: Costa Rica The Story Behind This Coffee The story of Hacienda La Luisa began in 1954, when the farm was purchased by a family of German origin in the hills of Sarchí, Costa Rica. At the time, the land was mainly used for dairy farming, but over the years the family gradually transitioned into growing coffee and sugar cane, taking advantage of the region’s rich volcanic soil and cool climate. Today, Hacienda La Luisa is known not only for its coffee production, but also for its importance to the surrounding community and environment. The farm helps protect important water sources for Sarchí and nearby towns, while also providing jobs for families in the rural communities of Los Angeles, Pueblo Nuevo, and La Luisa. The combination of volcanic soil, cloud cover, and elevation creates excellent conditions for growing high-quality coffee. The average age of the coffee trees is around 27 years old. While coffee is the farm’s main focus, sugar cane is also grown on the property. The coffee is separated by variety and harvest maturity, allowing each lot to be managed according to its specific needs. Nutrient and fertilizer applications are also adjusted on a per-lot basis, ensuring that each batch receives tailored agronomic care throughout the season. Prior to harvest, the team conducts a field evaluation to assess cherry maturity and determine the optimal timing for picking. Cherries are then selectively hand-picked at peak ripeness directly from the trees, with careful attention paid to consistency and quality. Each lot is kept separate and processed individually to preserve traceability and integrity. This coffee undergoes anaerobic fermentation in sealed tanks for approximately 48 hours before being eco-pulped and dried with the mucilage intact. Following a short pre-drying period on concrete patios, the coffee is finished on raised African beds under carefully controlled conditions. Once drying is complete, the coffee is evaluated again to assess its cup profile and confirm there are no processing defects. This final quality control step ensures consistency and clarity in the final product. After processing, the coffee is transported in cherry form from the farm to the wet mill, located approximately 9 kilometers away. Credit: Mercanta Coffee Hunters