| Country | Costa Rica |
|---|---|
| Farm | Šumava de Lourdes |
| Varietal | Arabica Caturra |
| Processing | Natural |
| Crop | March 2024 (frozen since 08/24) |
| Partnership | since 2015 |
| Flavour | Juicy & Exotic |
Extra
Single-origin espresso that we want to catapult you into coffee heaven with. In a bag with the Extra logo, you will always find espresso that is exceptionally flavorful and so juicy that it surprises beginners in specialty coffee. But for connoisseurs, it's an experience you shouldn't miss out on.
At Extra, you'll find a different espresso every time, it's always single-origin, meaning from a single farm. We roast it lightly to highlight its sweetness and acidity. We recommend preparing it in high-quality espresso machines, which can bring out the best in it.
Espresso Coffee Series
Which coffee is currently in Extra?
Costa Rica Šumava - natural processed lot of caturra variety from the Costa Rican farm Šumava de Lourdes.
How does it taste?
This coffee was selected together by Jarda and Lukáš in Costa Rica in March last year. It is one of two lots from Šumava that was processed using the classic natural method. This was a standard process without anaerobic fermentation. As a result, the coffee has a thick mouthfeel, fruity notes and a pronounced sweetness.
About the farm and producer
Šumava is an ambitious project which was put together by a famous Costa Rican coffee exporter Francisco Mena and a Czech investor. The farm is located about an hour from the capital in the region of Lourdes de Naranjo (map). The idea behind this project is to build a state-of-the-art farm, which will benefit from a huge coffee know-how and strong financial background.
Šumava is a model farm which uses modern technologies and new trends in ecologically sustainable farming. The farm uses eco-pulpers together with a retention field for discarded water, which is later used as a fertilizer for coffee plants.
Caturra variety
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil in 1915. In Central America, widespread commercial adoption didn’t start until 1970s. For decades, it was one of the most economically important coffees in the region, to the extent that it was often used as a “benchmark” against which new cultivars are tested. Caturra is also known for being one of the parents of the so-called “Catimor” family of cultivars, which became prevalent in most of the coffee farms.
Natural processing
This caturra was processed using the natural method. The cherries were dried in their skin on African beds, first for 5 days in direct sunlight and then on shaded concrete patio for about 14 days. This is a classic process without anaerobic fermentation.
The actual hulling, sorting and packaging in vacuum boxes takes place at the brand new Exclusive Coffees dry mill in the capital of Costa Rica, San José. The coffee arrived at our roastery last summer, where we immediately froze it to preserve maximum freshness.
