Costa Rica Washed

Los Crestones Mill is an alliance of 10 coffee growing families in a remote village in Southern Costa Rica, at the foot of the tallest peak in the country, Cerro Chirripo. This area wasn’t always planted with coffee. Before, the families living here were known for growing tomatoes, peppers, and other delicate vegetables. Slowly, but surely folks began to notice that coffee was a great business and transitioned to growing mostly coffee. Yet, over time the growing region of Brunca had gained a negative reputation for quality due to the majority of the coffee being grown at low altitudes and the families began to get paid poorly for their fruit. As the pay became unsustainable for their farming business these 10 families banded together and risked it all on starting a processing plant of their own. 15 years later and their big bet paid off as they are growing, processing, and exporting their coffee together in harmony and sustainably.

This lot is located on the peak of one of the rolling mountains of the Talamanca Range - hence the name El Cerro or “the peak”.  Noted for its very old and large oak trees sprinkled throughout the coffee shrubs. The family that grows this coffee consciously chose not to cut down any of the oak trees - which some other farmers would do for more sun. However, this farm is protected by the oak trees. The tall and wide trees provide a unique habitat for the coffee shrubs below and improve the soil condition for the entire environment.

Los Crestones applies a straight up and old school  washed process to their fruit and seed. The coffee has a short rest in the fruit and is then pulped with some of the mucilage intact. The parchment is then placed into large open tanks and covered with fresh water. After 12-18 hours the parchment is agitated and the mucilage is released off of the seed. The parchment is rinsed with fresh water one last time to get to a super crisp and clean seed to create a nice washed coffee in the cup. The parchment is first taken into green houses with raised bunk drying beds. The coffee is dried for 8 days there while being frequently moved around. After that period the parchment is finished off on the concrete patio or mechanical dryer for 2 more days to reach the perfect humidity level.

Los Crestones is fortunate that after years of dedication to processing their own coffee they’ve been able to construct their own dry mill operation. This is a massive help for the alliance of families as well as their partners. Having the coffees prepared right there where they come from sets the entire project on another caliber.