Finca Costa Rica

Finca Costa Rica is a 10 hectare farm owned and operated by Faver Ninco, his wife and their four children. While Faver has been in the coffee industry for about 25 years, it’s only within the last decade that he’s begun focusing his efforts on the quality potential of select varieties. Each of his children have their own plot on the farm and have carefully chosen what varieties they grow. Of the 19,900 trees planted on Finca Costa Rica there are 5,000 Caturra, 8,000 Pink Bourbon, 2,200 Gesha, 3,000 Papayo and 1,700 Java. This impressive mix of prized cultivars has yielded a highly expressive and complex field blend beaming with juicy red and purple fruits and a candy-like sweetness. 

This lot started with whole coffee fruit that fermented for 12-15 hours before being pulped to remove the outer layer. It fermented for an additional 72 hours in sealed barrels and then was lightly washed so as to leave some mucilage on the seeds before being dried. 

All variations of washed processing include a fermentation stage to break down that sticky mucilage that remains on the coffee seeds after the outer fruit layer has been removed. Most of the time, this fermentation is ‘wild’ in that it incorporates the ambient yeasts and microbes that exist in the environment where the coffee is being processed. In the case of this lot, the second fermentation in barrels was inoculated with a specific strain of yeast in order to control what microorganisms were present during this stage of the process.