First came La Perla, owned by the Barrantes family. An exquisite lot in Villa Sarchi. And now is the time. from a unique batch of red bourbon.

THE FARM

Los Llanos is a farm with rolling hills, volcanic soil, and coffee trees planted under the shade of pine trees. A paradise where coffee is the star. Jorge Monge, the producer, processes the coffee using the wet method. And he dries it on concrete patios.

THE GRAINS

Origin: Tabarca, San José
Roast: Espresso
Producer: Jorge Monge
Altitude: 1,680 meters above sea level
Variety: Red Bourbon
Benefit: Washing
Tasting notes: Very sweet chocolates with notes of red fruit. Lactic. Good body and medium acidity

THE PRODUCER

Jorge Monge, a producer associated with Coopelibertad, is very knowledgeable about the agricultural practices for cultivating specialty coffees, and he uses the best soil and environmental conservation practices. The preferred coffee varieties for cultivation are Bourbon, Caturra, and Catuai.

It belongs to the Libertad Cooperative. There are approximately 3,500 hectares of coffee cultivated in Coopelibertad's area of ​​influence, mostly plantations owned by small and medium-sized producers. The Cooperative receives the coffee cherries at collection centers located in the provinces of Heredia and San José. All collection centers are located at altitudes above 1,200 meters above sea level, which defines Coopelibertad's coffee as SHB (high-altitude, strictly hard bean coffee).

THE EXPORTER

During these five years, selecting and importing coffees, we've often been successful in choosing our exporters, but we've also had a few setbacks. The one we remember most vividly was three years ago with another cooperative. Interestingly, the lot we selected was also called Los Llanos. But during the sorting process, we believe there was a malfunction in the thresher. Our expectations for defect separation and classification weren't met. Metal, nuts, stones, and other undesirable objects appeared in the sacks. We spent hours at Familia Osorio Roastery trying to remove them by hand. I felt like we'd never finish, but we finally did it!

Coopelibertad has made our work incredibly easy. We've tasted fabulous coffees like La Perla and Los Llanos, and the experience has been outstanding. We're eagerly awaiting samples of the next harvest.

THE RECIPE

We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*

IN 18 grams of coffee
OUT 38 grams per cup
Time of 27 seconds.
Coffee boiler temperature 93ºC,
Water pump pressure 9 bar

*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 110 ppm