Angostura Espresso

Angostura Espresso is a Honey-processed Caturra coffee from the sisters Arleen and Maria Jimenez. For this lot, the outer skin of the coffee cherries is removed while most of the pulp remains on the coffee seeds.

The seeds are spread in a thin layer and, after 3 days, arranged in a thicker layer to slow the drying process. Over the following 12–15 days, the coffee is moved continuously to ensure even drying. It then rests in bags for 2 months before it is prepared for export.

Caturra is a natural mutation of the Bourbon variety. Originally discovered on a plantation in Minas Gerais, Brazil, it was introduced to Central America in the mid-1900s. It is valued for its high productivity, although it is susceptible to leaf rust.

Honey coffee can be yellow, white, red, or black, depending on how much pulp remains after the outer skin of the coffee cherry is removed. Arleen and Maria experiment with variables such as the amount of pulp removed and drying times. The result is a sweet espresso coffee with notes of peach, nougat, and cane sugar.

The 5-hectare Beneficio La Angostura and Finca Mario Jimenez Gamboa are located at 1,700 to 1,900 meters above sea level in Tarrazú, a mountainous region known for its high-quality coffee production. Surrounding peaks reach up to 3,000 masl. Against this picturesque backdrop, Arleen and Maria work tirelessly to ensure that their family business continues to operate sustainably. The two sisters are constantly continuing their education and their dedication to their craft is reflected in the quality of this honey-processed Caturra.