Costa Rica Corazon De Jesus

We feel so blessed. We’ve found another beautiful Costa Rican coffee! Here’s Corazon De Jesus, a name that we are all very familiar with! We’ve brought in the their Milenio varietal for the first time. Truly a great time to be alive hahahahahahaha!

Located in Costa Rica’s youngest coffee region, Brunca, Corazón de Jesús Micromill is owned by the Alvarado Fonseca family. The family established their business in November 2015 with a mission to earn recognition nationally and internationally for their quality and innovation while always working in harmony with the environment. Operations at the micromill primarily focuses on processing coffees from the Chirripó microregion, like this lot of Milenio from Los Toños.

The Alvarado Fonseca family have established themselves already as producers of high-quality coffees, shown by their fifth and third place awards in the 2021 and 2022 Costa Rica Cup of Excellence. 

This coffee underwent Double Anaerobic Natural processing at Corazón de Jesús Micromill. First, freshly harvested coffee cherries were fermented in sealed barrels for 12 hours. The fermented cherries were then dried on raised beds to reach a lower humidity level before being fermented a second time. The cherries were returned to the barrels and sealed for a second fermentation cycle for 48 hours; this period of fermentation, drying, and fermentation takes 4–8 depending on several conditions like the amount of mucilage in the cherries. After the second fermentation is complete, the cherries are then dried on raised beds for four days, and then dried on drying patios for approximately 45 days to reach the optimal humidity for milling and shipment.

We taste the vibrancy and sweetness of fresh red plum upon the first sip. The experience transitions to represent itself with notes of cherry liqueur, so relatively boozy and high in sweetness. This follows up with the syrupy mouthfeel of dark treacle and the finish of cacao nibs.