If you have been following these pages for at least a few months, you know that we kept the coffee beans from our last harvest to use as seeds for replanting land that was coffee farm for most of the last century. For better or worse, the photo above is not the result of those coffee beans. It is normal for seeds like ours to germinate in 6-8 weeks. As of today we have precisely zero germination. Plan A, complete. Not a failure, just a lesson in the vagaries of agriculture. Plan B has been growing on me since creating the new labels for our coffee. Specifically one of the single estates that we offer, which is produced at Villa Triunfo in the Western Valley of Costa Rica. These specifications, which I received last year during our cupping sessions, were my guide to rewriting the text for the label on the back of the bag:
This farm is unique in that it has Starmaya and Marsellesa cultivars which were both developed as a joint venture between ECOM and CIRAD (agricultural development in France). This lot of coffee displays how when Marsellesa, a Sarchimor type varietal is properly cared for, harvested and processed it can rival some of the most desirable varietals in the region. This coffee was produced in the Red Honey method which leaves some residual mucilage on the seed prior to drying. After drying, the parchment coffee appears red in color resulting in the “Red Honey” distinction. With this process, a bit of the coffee fruit flavors make their way into the cup as well.
Today, I will put in motion Plan B, one part of which is the acquisition and planting of seedlings from these hybrid beans (those in the photo at the top) that our friends at Villa Triunfo have been having great success with.