THE COFFEESHOP COSTA RICA / V&G San Juanillo

Sweet floral aroma! Costa Rica Red Honey processed coffee has a rich and mellow taste with endless aftertaste!
The taste of this coffee can be summed up in one word: "Sweet!" After cooling from the high temperature, the flavor changes subtly, but the soft and rich sweetness lingers in the mouth. There are many types of fruity coffees, but the sweetness of this coffee is particularly outstanding. I think it is well balanced and worth recommending to coffee lovers who are new to light roasting. It is not exaggerated, but it is sweet and mellow. This is a wonderful honey treatment, and its uniqueness is deeply loved by THE COFFEESHOP.

V&G San Juanillo Farms was founded by agronomist Thomas Gutierrez and industrial engineer Alan Vargas. "V&G" comes from the initials of their family names (Vargas and Gutierrez). In 2007, they bought this beautiful farm in San Juanillo, Naranjo, with a common vision to create a modern and sustainable coffee farming model.

They use a scientific approach that incorporates the best technical advice: hybridization, renewal techniques, fertilization, without forgetting environmental responsibility. The farm is also certified by the Rainforest Alliance.

To achieve the best coffee quality, they launched a regeneration program to replace the traditional Caturra and Catuai varieties with high-yielding, rust-resistant varieties.

Currently, 80% of the farm's area has been renewed with Marceljesa and hybrid varieties, and production is expected to increase in the next three years.

One of their greatest achievements was that in the 2014/2015 harvest they competed in the Cup of Excellence for the first time, placing 19th out of 144 entries with their new variety H1 (Central American hybrid). In the 2015/2016 harvest they again placed in the top 44.

They pride themselves on being a premium coffee producer and continue to invest and innovate in the V&G San Juanillo program to provide their customers with the highest quality coffee.

The coffee is a hybrid of Timor Hybrid and Villasarchi, named Marsellesa, and is processed with red honey.

The picked coffee beans are left to rest for a whole day to promote fermentation, and the softened fruits are passed through a defruiter, but the fermented pectin is left behind.

The beans are then dried on a concrete patio for two days to promote drying and stop fermentation. Finally, the beans are placed on raised drying beds and moved frequently over 15 days to reach optimal moisture levels.