Costa Rican El Trapiche Anaerobic Natural Process
Region: El Trapiche, Monteverde Costa Rica
Grower: Luis Diego Santamaria and family
Variety: Catuai, Caturra
Altitude: 1350 masl
Process: 1 - Harvest fruit with a focus on cherries with 22% brix (sugar content)
2 - Float the cherries to remove impurities
3 - Put cherries in stainless tanks, which are in a temperature controlled room
4 - Pump the tank with CO2
5- The length of time of fermentation varies according to PH levels and brix number of the liquid present in the tank. The PH can vary between 5-7 and the sugars will lower from 22 to 16 percent because the bacterias consume the sugar and intervene in the process
6-the specific details of each type of coffee that Trapiche produces aren’t shared because it’s their “in-house” recipe
THE FARM & PRODUCERS: The producers that brought us this coffee are Luis Diego Santamaria. El Trapiche is a third generation family farm that specializes in sugar, cacao, coffee, and other fruits. In 2005 they began doing tourism-based tours of their farm to generate extra income. With that, the current owner (grandson of the founder) made the decision to begin experimental, modern coffee-processing (as opposed to traditional commercial-grade coffee processing). They quickly mastered and became experts in carbonic maceration as well as anaerobic fermentation. Their farm is at 1350 meters and farms mostly Caturra and Catuaí.
THE REGION & TERROIR:
El Trapiche is a coffee, cacao, and sugar farm that is located in the region of Guanacaste, and in the micro-region of Monteverde at 1350 meters above sea level. If you were to drive along to the Pacific beaches of Costa Rica, you would drive through the Guanacaste region.