With its medium body and lingering finish, this Costa Rican coffee offers bright, tart, and crisp notes of blackberry and plum at the start. Rich and creamy notes of butterscotch ensue, which also adds a subtle nutty quality.
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Don Joiner Alvarado is a producer in the microregion of La Piedra de Rivas, located in Chirripó, Costa Rica. Joiner started his micromill business, named Joicafe, about five years ago. When first getting started in coffee production Joiner received support from his two brothers who own two other micromills in the region. Joiner is now in charge of operations at Joicafe where he receives help from his wife and family. His family helps primarily with the drying process of each coffee, turning the coffee on patios and the raised African beds. At the farm, Los Cedros, Joicafe will produce approximately 250 bags in total this year. Sitting at an altitude between 1750 to 2000 MASL, Los Cedros produces mainly Caturra and Catuai varieties, although Joiner has begun to experiment with more exotic varieties from Kenya as well as Villa Sarchi, a natural mutation of Bourbon, and even Gesha.
FLAVOR: Plum, Blackberry, Butterscotch
LOCATION: Chirripo, Costa Rica
PRODUCER, FARM: Joiner Alvarado, Los Cedros
ALTITUDE: 1750-2000 MASL
VARIETAL: Caturra, Catuai
PRODUCTION METHOD: Yellow Honey
Learn the Five Factors of Brewing as well as how to perfect your coffee using different various brewing devices like Chemex, V60, French Press, and others.