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High
up on Costa Rica's magnificient central plateau is the region known
as San Miguel. Here, between the Atlantic and Pacific oceans, some
of the world's finest coffees are grown. The harvesting days last
about 10 weeks, starting mid - November. San Miguel is a Strictly
Hard bean, 100% washed arabica. Its preparation is 100% European
and also has a very close bean cut. Very close bean formation sustains
a high temperature roast.
ALTITUDE:
4,000 ft to 5,000 ft
Cup Characteristics
SAN MIGUEL
West side of the Central Valley
| Aroma:
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Good
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| Acidity:
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Very
High |
| Body:
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Medium
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| Flavor:
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Generous
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On
the horizon rises the majestic form of Poas, the world's largest
volcanic crater. Against this impressive backdrop is set Doka,
the garden-like estate that has been lovingly farmed by the
same family for four generations. The Vargas family has struck
the perfect balance between tradition and technological progress.
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 2nd
place cupping competition SCAA 1995
Ken David's '98 12 Hit, Coffee Review Award, August 1998
First
place Sintercafe
Cup Competition 2000
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On any given
day, Don Rodrigo Vargas is just as likely to be found examining
the results of his most recent agricultural experiment as he is
overseeing the century-old ritual of drying coffee on Doka's sun-bathed
patios. This seeming contradiction is explained by the common denominator
of all farm activities: the relentless pursuit of the absolute best
coffee.
The Vargas's
dedication, along with Doka's rich volcanic soils and dry cool nights,
combine to give this coffee a very deep and complex flavor.
FAMILY:
Vargas
ALTITUDE: 4,430 to 4,790 ft
Cup Characteristics
DOKA ESTATE
Sabanilla de Alajuela / Costa Rica
| Aroma:
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Rich
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| Acidity:
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High
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| Body:
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Very
Full |
| Flavor:
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Generous/Clean.
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Found
due east of San José, this estate lies in the
rocky slopes of the region known as Tres Ríos
or "Three Rivers".
Here,
the Seevers family taps a little of the fresh, sweet
mountain water which flows right by their door, using
it to irrigate their coffee plants and process the beans
which are so carefully grown in the nearby hills.
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San
Antonio:
3rd
place cupping competition SCAA 1995
La
Laguna Tres Ríos Estate:
2nd place cupping competition Sintercafé
1996
4th place cupping competition Sintercafé
1998
3rd
place Sintercafe Cup Competition 2000
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Perhaps
it is because the Seevers appreciate the importance of pure
water that they have taken leadership not only in the cultivation
of first-class coffee, but also in the care of Costa Rica's
natural resources. In fact, San Antonio was the first mill
in the country to clean the water it uses before returning
it to the local environment.
The commitment
with which coffee is produced at San Antonio is present in
every sip, bringing you a well-rounded cup in which aroma,
body, and flavor are perfectly balanced.
FAMILY:
Seevers
ALTITUDE: 4,100 to 4,590 ft.
Cup
Characteristics
SAN
ANTONIO TRES RÍOS ESTATE
Tres Ríos / Costa Rica
| Aroma:
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Very
Sharp |
| Acidity:
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High
|
| Body:
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Medium
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| Flavor:
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Crisp,
Distinctive finish. |
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Tarrazú...the
name alone evokes images of majestic mountain slopes,
misty valleys, and, of course, the farms of this region
where some of the most famous coffee in the world is
produced.
Here,
when the sun burns off deep drifts of morning mist,
you see the steep slopes which nourish the Seevers family's
famous beans.
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3rd
place cupping competition Sintercafé 1997
3rd
place cupping competition Sintercafé 1996
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Said to
be a result of the warm, fragrant breezes which ascend the
rugged slopes from the valleys far below, this coffee's unmistakable
character has led it to be classified among the finest in
the world.
Add to
the blessings of nature the careful hand of the Seevers family,
who meticulously mill, sun-dry, and then hand-select the beans
before they are approved for export, and you have, quite simply,
the best of the best.
FAMILY:
Seevers
ALTITUDE: 4,590 to 5,100 ft.
Cup
Characteristics
LA LUNA
TARRAZU SUN DRIED
Tarrazú / Costa Rica
| Aroma:
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Spicy
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| Acidity:
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Very
High |
| Body:
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Medium
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| Flavor:
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Clean.
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"Throughout
the world, the coffee fruit ocasionally produces a single
rather than a double, bean. It grows to be small and
round, with a tiny crevice that splits it halfway down
the middle.
According
to coffee experts, peaberry grades are superior to normal
grades from the same crop, apparently on the basis that
the good stuff that ordinarily goes into a double bean
goes into only one in the case of peaberry. Neverthless,
coffee from peaberries tends to be lighter in body and
flavor but, higher in acidity than coffee from high
grade normal beans from the same trees."
At
our farms Peaberry represents 3-5% of the whole crop.
Sometimes peaberry is used to spice up coffees.
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Cup
Characteristics
Poás
| Acidity:
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Very
High |
|
Flavor:
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Good
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Body:
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Neutral
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*Ken
Davids "Coffee A Guide to Buying, Brewing, & Enjoying"
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