Costa Rica - Hermano Robles- El Chiral Typica- Anaerobic

Costa Rica - Hermano Robles- El Chiral Typica- AnaerobicCosta Rica Hermano Robles El Chiral Typica Anaerobic Elevation: 1800 masl Region: Los Santos Subregion: San Marcos Farm Size: 3 hectares Variety: Typica Process: Natural Anaerobic Tasting Notes: Blackberry, Raisin, Red Wine, Key Lime Pie Producer Story: RYS is a family run micro mill and business. Its owned by the father (Carlos), and two brothers Leo and Elian, who have been working together in their own plantations as well as their father for many

Costa Rica - Hermano Robles- El Chiral Typica- Anaerobic

Elevation: 1800 masl 

Region: Los Santos

Subregion: San Marcos

Farm Size: 3 hectares

Variety: Typica

Process: Natural Anaerobic

Tasting Notes: Blackberry, Raisin, Red Wine, Key Lime Pie

Producer Story: RYS is a family-run micro mill and business. It’s owned by the father (Carlos), and two brothers Leo and Elian, who have been working together in their own plantations as well as their father for many years. The micro wet mill is located in El Balar at 1500 masl. They have been processing their own coffee for 13 years now and are some of the pioneers in Tarrazu which started micro wet milling in the early 2000’s.
We really value the work that the Robles brothers are doing together. They are very open to experimenting and listening to our feedback. During the first years of operations they were doing mostly honey and natural process for their coffees. Later on, they built a fermentation tank in order to be able to process double washed coffee and to soak the beans for different fermentations. It seems that they believe that the extra work naturals require is worth it, because they can get better prices for naturals, and also because the result in the cup gives them an advantage.

Lot Description - El Cerro
El Cerro is the highest point of this particular farm and is at its peak. This means that the farm gets 2 different kinds of exposure depending on both time of day and weather patterns. This is also one of the newest sections of this farm with the youngest and most vigorous plantations. This lot is starting to produce a lot of coffee fruit and the family is very happy with that. The work that goes into this farm along with the way it is done in harmony with the environment truly shows in their qualities.
El Balar is a small area just to the west of the most central town of Tarrazu, San Marcos. Its picturesque rolling hills of coffee plantations and excellent micro climate make it a sought after area for high quality fruit. The Robles Family has their plantation there and they have recently renovated the farm which results in young vigorous trees that produce ideal coffee cherries.

This area is also where they live and where their wet mill is located, so the proximity to the farm really helps when it comes to transportation and sound processing of their product. The family ensures sound management of the farm in harmony with the pristine environment. They stay away from herbicides, pesticides, and cutting down shade trees.

Processing - Anaerobic After selecting the ripest cherries, they bring the coffee to the wet mill where they have a floating system that separates the vane beans and floaters from the ripe and good ones. Then they put the coffee inside of fermentation tanks for a couple days. After fermenting the coffee in tanks they put it on concrete patios in large mounds to pre-dry, then they move the cherries to a static mechanical dryer that works with heat at low temperatures and over long periods of time. Typically, this Anaerobic natural process takes around 1 week to dry. It’s important for them to do an even drying and at low temperatures.

Processing - Natural After selecting the ripest cherries, they bring the coffee to the wet mill where they have a floating system that separates the vane beans and floaters from the ripe and good ones. Then they put the coffee out on concrete patios in very large mounds and allow it to ferment, untouched, for 3 or 4 days. After fermenting and a bit of drying on the hot concrete patio, they move the cherries to a static mechanical dryer that works with heat at low temperatures and over long periods of time. Typically, this fermented natural process takes around 1 week to dry. It’s important for them to do an even drying and at low temperatures. They also make it a point to let the naturals rest in closed, secure sacks with the pulp/parchment after the drying period for about a month. They believe that during this time, the coffee can absorb some of the properties and flavors from the parchment that will help add complexity in the cupping.