CORAZÓN DE JESÚS JAVA

When brewing this coffee, a striking aroma will be the first sense of what is to come, with deep, sweet notes of cherry liqueur and plum jam. In the cup, expect notes of ripe cherry, guava, dark plum, vanilla, and the sweet mix of a tropical fruit cocktail. The acidity is sparkling and bright - like a rosé pet nat wine - providing an intriguing contrast to the texture that is silky smooth.

Corazón de Jesús is situated in the shadow of the Chirripó mountain. The highest peak in Costa Rica was named as the ‘land of eternal waters’ in the indigenous language, reflecting the bountiful lakes which contribute to a unique terroir. Coffee from the Brunca region has seen amazing improvements in recent years. The Alvarado family have prioritised the production of speciality coffee beans, experimenting with the best possible combinations of cultivar and process.

The farm is part of the Bandera Azul program, an organisation that encourages sustainable production through better farming practices, environmental conservation, and responsible water management. Our lot was grown at their El Salitre Plot. Located at 1800 meters, it benefits from rich soil and weather conditions.

This lot was grown at the Los Tonos estate. Los Tonos benefits from rich soil and an ideal microclimate. Here, the steep valleys are fed by multiple natural springs, producing a terroir that is perfect for a range of varietals. At an altitude of 1700m, across the highest reaches of Los Tonos, the cool night time temperatures allow the Java cherries to slowly ripen, producing a cup profile with superb depth and complexity.

The Natural Reposado process starts at the harvest. Once the ripe cherries were picked, they are carefully placed in bags to begin the initial fermentation. For two days, these bags stay at a controlled temperature between 18 and 20°C. On the third day, the fermented cherries are moved to African beds for drying. For 4 to 7 days, the cherries dried slowly under the sun: slow dehydration is essential to preserve the flavour and aroma of the coffee.

Once the pulp of the cherries was sufficiently dry, the second fermentation phase began. The cherries are placed in bags again, ferment for 8 to 10 days at a slightly higher temperature, between 20 and 22°C. Once fermentation is complete, the final drying stage occurs. The cherries are spread across drying patios where they remain for another 15 days. This combination of slow drying and extended fermentation creates a profile with stunning complexity.