Central America (Costa Rica)
Information: Cupping Score 87
Light, Full City or Medium Roast
Altitude: 1500 M.A.S.L
Balanced, medium body with tart, raspberry lemon and toffee flavors.
Carlos Barrantes's family has owned and operated the Herbazu Micromill since the early 2000s. In 2010, Don Carlos decided to go off and work independently, with a laser focus on the variety's of coffee he wanted to produce. Carlos and his wife Diana now own five small farms and La Perla Del Cafe Micromill. The Barrantes produce about 300 bags a year, with an incredibly high dedication to detail. This conservative production rate is evidence of the fact that their primary focus is quality, not quantity. The Barrantes's work with the same group of 45 indigenous people, who are pickers from Panama every year. These pickers travel to the coffee farms for work every season. The Barrantes's keep in touch with them, like family, the rest of the year.
The Barrantes' obsession to detail consistently translates to high cup scores and excellent quality year after year. When asked, Why they pay such close attention? "We are not just selling a product," says Diana. "We are selling a beverage that someone is drinking." The couple appreciates the experience that a very fine coffee can offer a consumer and they want to ensure that every coffee that leaves the mill is memorable and remarkable in its flavor.
The mill produces mostly Honey and Natural coffees. Carlos likes to experiment with all of his different coffee varieties: Gesha, Villa Lobos, Typica, Villa Sarchi, and SL-28. Carlos was the first producer in Costa Rica to be given SL-28. Rather than keeping this special variety for himself, Carlos distributed seeds to friends and neighbors over the past few years. Don Carlos believes that growing nontraditional varieties with a primary focus on Honey and Natural processing is the force that differentiates La Perla's coffee from the other producers in the region.