Costa Rica: William Mora, La Laguna

Tasting Notes: Pecan, Brownies, Low Acidity, Full Bodied

Variety: Caturra

Process: Anaerobic, Natural

Region: Tarrazu, Costa Rica

Altitude: 1500 Masl

Fun info: William Mora and his family have been growing coffee for three generations. Like many farmers in the region, William’s grandfather and father sold their coffee bean to the co-op and did not process their own coffees. William became the first in his family to start processing his coffee and is known in the region as the “rey de los cafes naturales” Or the “King of naturals”. He is a pioneer of new fermentation methods and has piloted the “Burrito” method of coffee fermentation where he rolls the coffee beans into sheets and fold them over on eachother. as opposed to many natural coffees with fruity flavors, La Laguna has a hearty fudge-like flavor that stands out at the cupping table. The La Laguna micro-lot is part of Tarrazu called Partilla. This micro-lot was first planted in 2013. The handpicked coffee cherries are taken to the Agropecuaria Hellen micro-mill, a wet mill that specializes in processing naturals. Final milling takes place at Tesoros del Cafe in Cartago, where the coffee is hulled, sorted by density and undergoes final sort of remaining defects.