Paideia - Finca El Mango
Discover the exquisite honey-processed microlot from Finca El Mango, nestled in the scenic Rivas district within Costa Rica's renowned Chirripo region. Since 2005, Regulo Urena Chacon and the dedicated Urena family have meticulously harvested this lot. Thriving at altitudes ranging from 1350 to 1825 meters above sea level, this lot boasts a rich diversity of varietals, including Red and Yellow Catuai, Caturra, and some Villasarchi.
The coffee cherries are carefully dried using both patio and raised bed methods. This particular batch underwent the black honey process, known for its intensive labor and meticulous care. Being the most shielded from light during drying, it retains a higher amount of mucilage, contributing to its unique flavor profile, and necessitates a longer drying period of about two weeks. This method not only highlights the coffee's inherent sweetness but also ensures a depth of flavor that is truly unparalleled.
Country Origin: Costa Rica
Region: Chirripó
Grower: The Ureña Rojas family
Elevation: 1350-1825 Meters
Variety: Caturra
Processing Method: Black Honey
A Medium Roast
Net Weight 10oz
Paideia (Pie-day-uh) is the
Training of the physical and mental faculties in such a way as to produce a broad enlightened mature outlook harmoniously combined with maximum cultural development - Merriam-Webster dictionary
This series explores limited offerings with a no-bounds budget for our beans. We find distinct, different, innovative coffees to expand our palates and enjoy what we love most: coffee!
Half of Monsoon is proudly owned by a Costa Rican-American woman, and it's an honor to share the rich coffee heritage of my homeland with you.
Coffee arrived in Costa Rica around 1779, quickly becoming the country's most lucrative crop within half a century. However, by the 1830s, Costa Rica produced more coffee than southbound ships could carry, with hardly any means to transport even minimal quantities of green coffee to the east coast, a mere 5,000 miles from London. The plight of Costa Rican coffee growers caught the attention of William Le Lacheur, an ambitious shipping entrepreneur, in 1841. On Christmas Day of that year, he docked The Monarch in Puntarenas, marking the start of a prosperous and enduring partnership. By late 1843, one of The Monarch's voyages to London transported over half a million pounds of Costa Rican coffee, solidifying this fruitful connection.
In Costa Rica, coffee cultivation spans eight distinct regions, flourishing primarily in the central and northern highlands. This is where most specialty coffee is nurtured, at altitudes ranging from 1200 to 1700 meters. Remarkably, 90% of Costa Rican coffee is cultivated by 50,000 farmers on farms smaller than 5 hectares. While most Costa Rican coffee undergoes wet milling, the country is also renowned for its diverse honey-processed coffees. Drying methods include both traditional patios and mechanical dryers. Among the varieties grown are Typica, Caturra, Catuai, Villa Sarchi, Bourbon, and the esteemed Gesha.
Explore the unique honey-processed microlot from Finca El Mango in Costa Rica's Chirripo region. Since 2005, the Urena family, led by Regulo Urena Chacon, has been cultivating this lot at elevations between 1350 and 1825 meters, focusing on varietals like Red and Yellow Catuai, Caturra, and Villasarchi. This batch, dried using patio and raised beds, underwent the labor-intensive black honey process. Shielded from light, it retains more mucilage and requires about two weeks to dry, resulting in a coffee with unmatched sweetness and depth of flavor.
