InterAmerican Coffee

Costa Rica ASOPROAAA Tarrazu Micro-Lots

ASOPROAAA is an association dedicated to agribusiness, especially coffee and cattle, with 1,151 active members, 200 families working in agroforestry and coffee, 300 families involved in cattle, 807 families with housing benefits, and 30 families producing organic fertilizers. The Association has the ability to manage FCL and small lots of superior coffee from Tarrazú, Acosta and Aserrí. They function like a small cooperative, supporting their associates and looking for new profiles every crop. They are constant and active participants for Cup of Excellence. Many past Cup Of Excellence auction lots come from ASOPROAAA. Its acronym stands for: “Asociación de Productores Agropecuarios de las Comunidades de Acosta y Aserrí,” which translates to “Agricultural Producers Association of the Communities from Aserrí and Acosta.”

Costa Rica ASOPROAAA Washed Maria Rita
walter-salazarThe Maria Rita farm is owned by Mr. Walter Valverde Salazar, located in the region of Los Santos, Canton Aserrri. The farm is approximately 15,000 meters, of which 10,000 are cultured caturra varieties and some catuai. It receives the morning sunlight and is kept cool by cloudiness in the afternoons, and has a variety of fruit trees that provide shade in the Summer.

The name of the farm that Don Walter gave it is in honor and memory of his mother, Maria Rita Salazar. Don Walter is a very simple person and humble with exceptional virtues in coffee production.

Cupping Notes Berries, strawberry, nectarine, chocolate, nutty, clean and sweet, good body, balanced.

Region: Los Santos, Canton Aserrrí, in the province of San José capital
Growing Altitude: 15,600 - 1,700 masl
Arabica Variety: Catuai, Caturra
Harvest Period: December - January
Milling Process: Fully washed

Costa Rica ASOPROAAA Fancy Tarrazu La Colina
la-colinaFinca La Colina takes its name from its location on an isolated “colina,” or hill. Producer Roger Chinchilla Benavidez manages this 3.5 hectare farm with his wife and son. Coffee is processed in a wet mill on the family’s property and patio dried in the sun. The family makes a point not to use any herbicides in their coffee husbandry. As a third generation coffee farmer, Roger takes immense pride in his dedication to farm and family. “Our farm and its coffee have been the whole family’s concern and efforts,” says Benavidez. “We all have worked hard and with love in order to provide a product of quality.”

Cupping Notes well balanced, lemon/orange acidity, chocolate, fresh herbal aromatics, buttery body

Region: Cangrejal, Gravilias,Tarrazu
Growing Altitude: 1540 masl
Arabica Variety: Catuai
Harvest Period: December - March
Milling Process: Washed, patio dried

Costa Rica ASOPROAAA Fancy Tarrazu La Montana Red Honey
la-montanaFinca La Montaña is owned and operated by husband and wife team Roger Calderón Fallas (pictured) and Viviana Maria Moras Cerdas. Though the farm has been in the Calderón family for nearly a century, coffee was first planted on the 5 acre property in 1998. Without infrastructure that allowed for a tractor, the family collected the entire first crop using only horses and manual labor. La Montaña now has roads that allow for the use of larger machinery. Despite these challenges, the family maintains a fierce commitment to environmental stewardship and tradition. The couple and their son pick cherries each harvest along with 12 other collectors. Shade trees are planted on the hills of the farm and 80% of all fertilizer uses is organic.

The Calderón family is a member of the ASOPROAAA Coop Union, which operates a well-regarded mill managed by Luis Fernando Prado. In honey process coffees, the cherries are pulped and dried on raised African beds due to the tackiness of the mucilage. This allows for rapid fermentation, which draws out fruity, sugary-sweet flavors in the cup. Millers choose a desired level of sugars and use a Mechanical Mucilager to leave a corresponding amount of mucilage on the bean. In the Red Honey process, the maximum amount of mucilage is left on during the drying process, imbuing the coffee with a heavy cane-sugar sweetness.

Cupping Notes Stonefruit, caramel, lemon preserves, cola, black tea, floral

Region: Acosta, Tarrazú
Growing Altitude: 1650 masl
Arabica Variety: Caturra, Catuai
Harvest Period: January - February
Milling Process: Red Honey

Costa Rica ASOPROAAA Casa Vieja
casa-viejaFinca Casa Vieja, or “old house,” has a special place in the history of the Monge family: the grandparents of current owner Juan Monge Monge built their house here and looked after his mother while tending to this property. “The farm is set in among perfect surroundings, as we are near a protected forest and a freshwater spring that enhances the quality of our wet mill,” notes Monge Monge, referring to the wet mill on the family’s property. Over 50 years and four generations, the Monge family has grown coffee on this small lot in the village of Cedral. Focusing on picking only the ripest cherries, the farm also grows shade-giving fruit trees and avoids using harmful herbicides. The family tradition of coffee farming extends to the elder Monge’s sons, Juan Manuel Monge Rodriguez and Jose Pablo Monge Rodriguez.

Cupping Notes soft, medium body, tangerine, juicy acidity, clean and crisp

Region: Cedral, Tarbaca, Tarrazu
Growing Altitude: 1300 masl
Arabica Variety: Catuai
Harvest Period: December - March
Milling Process: Washed, sun dried on patio

Costa Rica ASOPROAAA Tarrazu Legua Dragon
legua-dragonWith three families, two generations, and 15 years of growing coffee, Finca Legua Dragón is practically a community affair. The producers of this eight hectare farm place a high value on environmental stewardship. The Fernandez, Portuguez, and Segura families do not use herbicides and use only organic fertilizers. They also focus their efforts on good shade tree coverage (mostly avocado) and protection from soil erosion. When asked of the farm’s mission, the families stated: “[This finca] has been a lifetime project that we want to develop and sustain as part of the heritage we received from our ancestors.”

Cupping Notes light/medium body, clean, consistent, bitter sweet, chocolate, soft citrus, well balanced

Region: La Legua, Vuelta Jorco, Tarrazu
Growing Altitude: 1500 masl
Arabica Variety: Caturra, Catuai
Harvest Period: December-March
Milling Process: Washed, patio dried

ASOPROAAA was established on September 11th, 1998 after the agricultural sector of the region detected the need to be organized after Hurricane Mitch damaged the crops, infrastructure, and economy.

Location: San Jose, Acosta, San Ignacio, Potrerillos, 200m and 1200m SE E Police Delegation of Acosta.
Area of Influence: The cantons of Acosta and Aserrí.

Mission: We are an organization of small farmers who makes available to its associated technology, capital, agro-industrial processes, marketing and human formation, managing production technologies, financial, organizational and trainers.

Vision: Integrated support for agricultural producers in the region comprising the cantons of Acosta and Aserrí, through the generation and transfer of resources and administrative, credit, production, marketing and enabling technologies System, focusing and promoting a sustainable economy and an integral human development for its partner families.

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