http://www.fao.org/in-action/quality-and-origin-program/en Pertinencia de los estudios de cata y degustación para la definición de la calidad específica de un producto, Francisco Mena, Exclusive Coffees, Costa Rica. (spanish)

1. EXCLUSIVE COFFEES S.A.
“Coffees with identity”
BOUTIQUE COFFEE EXPORTERS
catacion de cafes finos:
una herramienta clave para el posicionamiento de micro lotes

2. Un poquito de historia…..
•200 anos de producir cafes
•Cultivo de interdependencia
• establecio la base economica, social,
institucional y cultural de nuestro pais
•Paso de la oligarquia , a un sistema
cooperativo en los 50’s -60’s
•Privados y multinacionales en los 80’s
•Pasamos de ser proveedores de cafes
especiales a volumen en los 80’s
•Debido a la crisis de precios finales
90’s, se gesta una nueva generacion de
productores – micro beneficiadores

3. Los factores que inician la generación de Micro beneficios:
• La crisis de precios en la bolsa de NY “C”
• La necesidad de una alternativa
economicamente viable para el
productor
• Una nueva generacion de tostadores-
compradores interesados en premiar la
calidad directamente al productor ,
gestando una nueva tendencia de
mercado sobre la base de la calidad y
calificacion de taza

4. Factores determinantes que han creado esta tendencia:
• La creación de un sistema de clasificación -calificación de café
especial bajo el programa de Q Grading del Specialty Coffee
Association of America (SCAA)
• La creación de sistemas de subastas por internet acercando al
productor con el comprador
• La creación de los Campeonatos Mundiales de Barismo
(WBC’s) como embajadores de buen café, generando un
renacido nicho de consumidores para cafés boutique de
origen,
• La variedad Geisha , como agente diferenciador comparativo
de un café tipo “champagne”
Coffee Quality Institute
Q Grading Program

5. Coffee Cupping Pyramid
•El sistema tradicional de catacion, en su
momento , calificaba defectos en taza, si la
taza estaba limpia.
• El sistema de calificacion Q: ha cambiado la
manera de catar/clasificar nuestros cafes,
con el cual identificamos atributos y
complejidades en la taza.
•Los factores de variedad, el terroir, altura,
nutricion, fertilizacion, edad del tejido son
factores clave para una buena calificacion de
taza
• La catacion es un proceso VERIFICADOR ,
el cual constata que se ha cumplido con
excelencia la produccion y el beneficiado
con TRAZABILIDAD lote x lote
Boutique type
Specialty Grade
Commercial Grade
85+ points
80+ points
Grand Cru type
90+ points

6. Trazabilidad lote x lote de produccion
Boleta de Finca y Beneficio
Boleta de Catacion

7. Formulario de catacion

8. Generacion de datos

9. Esta tendencia ha generado un acercamiento entre el
productor y el tostador-comprador:
• Son trotamundos del café
• Son catadores profesionales
• En busqueda de conocimiento
• Re definiendo el modelo tradicional de
comercializacion “trading” de café
• Trazabilidad de taza premiando la
calidad al productor

10. El nuevo modelo:
Direct Trade – Trato Directo
• Es conocer al productor su familia,
su finca, sus variedades, alturas,
suelos, climas, costos, procesos
• Es catar todas y cada una de las
muestras de produccion durante
cosecha, seleccionando los
mejores micro lotes
• Es posicionar al productor con
IDENTIDAD en el nicho de mercado
internacional sobre la base de la
calidad y trazabilidad

11. Catacion de los lotes
•Nuestra empresa cuenta con 2 Q Graders SCAA
•Catamos 4.000+ muestras de micro lotes de la
2010.2011, informacion compartida con los
productores
•Contamos con laboratorio de catacion

12. Educacion: productor-catador…..

13. Exclusive Coffees :
the boutique coffees experts
• Planta de proceso
de micro lotes
boutique
garantizando la
calidad del cafe

18. La Joya
Another new, fresh crop
coffee from Costa
Rica. We discovered
this small family
operation in the Tarrazu
region when Poul visited
the area in November of
2010. It was clear to us
that Edwin Alvarado and
his family takes great
pride in the coffee, as
the parchment was
pristine. In the cup you'll
find prominent sweet
red apple, caramel and
honey, with crisp acidity
and a full-body.

19. Finca La Loma – Direct Trade!
Microlot # 29 – Don Mayo
Producent: Hector Bonilla med familj
Böntyp: Röd Catuai, Caturra
Förädlingsmetod: Tvättat och soltorkat
Altitud: 1900 – 2000 möh
Doft av körsbär, mango, blommor och
choklad.
Ett mycket välbalanserat kaffe med söt
och mjölkig munkänsla med bärig eftersmak.
Finca Sin Limites – Direct Trade!
Microlot ”Anna”
Producent: Jaime & Maibel Cardenas
Böntyp: Villa Sarchi
Förädlingsmetod: 100% Red Honey
Altitud: 1600 – 1800 möh
Doft av aprikosmarmelad, rosor och mjölkchoklad.
Ren och saftig smak av svarta vinbär, rosor och
aprikos med lång söt eftersmak.
Barrantes Estate – Direct Trade!
Microlot # 22 - Herbazu
Producent: Antonio Barrantes
Böntyp: Villa Sarchi
Förädlingsmetod: Red Honey
Altitud: 1600 möh
Frisk doft av vildhallon och toffee med
nyanser av choklad och blommor.
Ett saftigt och rent kaffe med frisk smak
av röda bär och choklad.
Koppi
Koppi Kaffe & Rosteri
Norra Storgatan 16
252 20 Helsingborg
tel: 042-13 30 33
http://www.koppi.se
Vårt eget kafé och rosteri
Serverar och säljer kaffe
från Koppi.

20. Hector Bonilla Cruz and his children share the responsibilities of running
Beneficio Don Mayo, and employ workers that return to the mill season after season. First,
the coffee is picked and delivered to the mill, where it is mechanically de-pulped. Then, it is
mechanically de-mucilaged and washed. This process, also called aquapulping, was
pioneered in Costa Rica and uses 90% less water than traditional washing methods. Next,
the coffee is sun-dried on concrete patios and when the moisture level is correct the coffee
is dry-milled at Don Mayo. Dry-milling usually takes place at a larger mill built specifically
for this part of the process. By controlling the entire milling process, the Bonilla family can
ensure that all of their coffees meet their standards.
The mill has a history of producing excellent microlots, which have gained world recognition
in recent years. The combination of good growing practices and precise milling procedures
practiced at the Bonilla family mill has resulted in two top Cup of Excellence (CoE) awards
—No. 3 in 2008 and No. 1 in 2009. Winning these awards has allowed them to continue to
make improvements over the last several years. This year, they have added a green cherry
separator, which removes any unripe coffee cherries before the coffee is de-pulped. They
also have started density sorting twice: first in the parchment stage and then, following
hulling, as green coffee. Both of these improvements have dramatically cut down the
number of defects in the lots, giving everything they produce a more consistent level of
quality.
In order to select this coffee, we worked with our friends at Exclusive Coffees of Costa
Rica. We tasted about twenty lots of coffee from Beneficio Don Mayo to find the two
wonderful lots we are offering this year. One lot is 100% Caturra and comes from Finca La
Loma, the farm that won third place in the 2008 CoE. The other is Catuai and Caturra from
Finca Monte Canet, where we bought coffee last year. We are excited to bring you these
coffees and promote the hard work of Beneficio Don Mayo and Exclusive Coffees.
Caturra and Catuai varietals
grown in the shade of citrus,
banana and other tropical fruit
trees make up the majority of the
coffee processed at Beneficio
Don Mayo. Bourbon, Typica,
Gesha and Villa Sarchi coffee
varietals are grown in smaller
amounts.
Please visit Beneficio Don Mayo's website, www.cafedonmayo.com, for more information
- silas moulton, barismo green coffee buyer
don mayo
don mayo
monte canet + la loma
Beneficio Don Mayo
is a superbly operated
mill near the city of
San Marcos, in the
famed coffee-producing
region of Tarrazú,
located in central
Costa Rica.
storage grainpro™
processing mechanically
demucilaged
washed and sun dried
on concrete
region tarrazú
harvest
production
last visit
jan 2011 to mar 2011
1500 bags per year
23 march 2011
varietals
monte canet
microregion
elevation
1900 to 2000 m 1700 to 1800 m
la loma
llano bonito
de leon cortes
alto canet de
san marcos

21. Don Mayo was the most improved wet mill we
visited on this year's Costa Rica trip! Their new
top-of-line depulper does a much better job of
rejecting under-ripe cherries.
DON MAYO - FINCA LA LADERA, COSTA RICA
FARM DIRECT
Office and Roasterie
#23, 2701 16th Street SE Calgary, AB
T2G 3R4
403.261.1885
403.261.1886 (fax)
info@philsebastian.com

23. Costa Rica Helsar: Carlos Alpizar
Latin America
Verve Coffee
Helsar de Zarcero is located in the West Valley of Costa Rica in the Llano Bonito
de Naranjo micro-region. This micro-mill was started by three families with the
goal of adding value and providing traceability to the high quality coffee grown
on their land. Ten families now work to produce and mill coffee at Helsar de
Zarcero and are all committed to producing high quality micro-lots. Their
efforts can be traced back to the cup, which is consistently round, rich, and
very sweet.
Region // Llano Bonito de Naranjo
Farm // Carlos Alpizar
Mill // Helsar Micromill
Varietal // Caturra
Process // Wet-process
Tasting Notes // Honeycrisp, Agave, Sparkling

25. Caffé Vita Farm Direct™ Statement
Caffé Vita sources coffee directly from growers that we can ensure adhere to the environmental and social standards
we believe in. For our Farm Direct coffee, we travel to coffee-producing regions and visit farms, inspecting trees and
cupping coffee and verifying employee and environment management. In addition to the diligent practices of
individual farms we work with, we are uncompromising about the following criteria:
The coffee must be exceptional
The amount the grower or local cooperative receives must exceed Fair Trade prices
The grower must be committed to healthy environmental practices, such as recycling water, responsible land
management, and minimal or no use of herbicides and pesticides
The grower must be committed to sustainable social practices, such as providing good living conditions, sanitary
facilities, fair wages, health services, and education for employees and contribution to community services
A Caffé Vita representative must visit the farm at least once per harvest season

26. $17.00
SHOP
PRESS
LOCATIONS
CALENDAR
GALLERY
Costa Rica Don Jose - Red Honey Process
Great for espresso, filter and percolator
Produced by Sixtolman Sanchez at his finca San Juanillo in
Naranjo, West Valley of Costa Rica. His caturra varietal is
grown at 1,600 meters above sea level and is processed at
the Don Jose micromill using the ‘Honey’ method. This
method is where the coffee cherry mucilage (honey) is left
on the coffee parchment after pulping and dried without
washing. Simular to pulp natural in Brazil, the Honey
process in Costa Rica most often improves the body and
sweetness of the coffee making it a winner for a variety of
uses - a well balanced all-rounder.
Sweet and cherry like. Lemon citrus and blueberry
highlights with a dark chocolate finish

31. Los Crestones: El Alto, Costa Rica
We're proud to offer a new crop from Los
Crestones Micromill--El Alto. Grace Calderón
Jiménez grows these Caturra variety trees
1885 meters above sea level on her one-
hectare farm, El Alto, near La Piedra de Rivas,
Costa Rica. The coffee is processed at Los
Crestones Micromill, a diamond in the rough in
a region that is not generally known for the
quality of its coffee. Nevertheless, at these
elevations, with cooler temperatures, the
maturation of the cherries is slow, developing
the complex acidity and sweetness. Creamy
and fresh, with flavors of boysenberry and
lemon curd with a crème brûlée finish.

32. Entrance to Finca Alaska
Country: Costa Rica
Grade: SHB
Region: La Piedra de Rivas, Chirripo Region
Mark: Finca Alaska, Asdrubal Acu a Hern ndez
Processing: Wet Process (forced demucilage)
Crop: April 2011 Arrival, GrainPro Bags
Appearance: .4 d/300gr, 17-18 Screen
Varietal: Caturra
Intensity/Prime Attribute: Medium intensity / Nice sweetness, classic Costa Rica brightness, viscous
body.
Roast: City to City+ for maximum sweetness and brightness, Full City to tone it down a bit.
Compare to: Classic, high-grown, clean and sweet Centrals.
View Cupping Scores
Country: Costa Rica
Grade: SHB
Region: La Piedra de Rivas, Chirrip Region
Mark: Finca Alaska, Asdrubal Acu a Hern ndez
Processing: Wet Process (forced demucilage)
Crop: April 2011 Arrival, GrainPro Bags
Appearance: .4 d/300gr, 17-18 Screen
Varietal: Caturra
Intensity/Prime Attribute: Medium intensity / Nice sweetness, classic
Costa Rica brightness, viscous body.
Roast: City to City+ for maximum sweetness and brightness, Full City to
tone it down a bit.
Compare to: Classic, high-grown, clean and sweet Centrals.
View Cupping Scores
Costa Rica Chirripo Los Crestones -Finca Alaska

34. Costa Rica Cerro Alto
San Rafael de Heredia, Costa Rica
Coffea Arabica, Caturra
The Cerro Alto coffee mill is located in San
Rafael de Heredia, in the highlands of the
Central Valley, where Silvia Vindas is producing
this coffee at an altitude of 1600 masl.
The equipment used for processing the coffee
allows for minimal use of water, protecting the
environment while allowing an efficient
processing method for only the ripest cherries.

39. Details
For our latest feature, we set our sights on Costa Rica—a
favorite origin that we had not recently explored. We
began our search determined to source a coffee that
would meet our flavor and quality preferences while
being sustainably farmed.
We found the answer at the La Hilda Estate in Costa
Rica’s Central Valley region. This Rainforest Alliance-
certified farm benefits from rich volcanic soil, high
altitude (1350-1550 m) and four generations of coffee-
growing experience by the Vargas family.
Standing under the estate’s shade trees, one cannot help
but be impressed by the volume of birdsong from the
canopy above. It’s a constant reminder of Costa Rica’s
rich ecosystem—a country that covers only about 0.25%
of the world’s landmass while containing 5% of its
biodiversity.
The farm’s Rainforest Alliance certification demonstrates
Sr. Rodrigo Vargas’s serious commitment to protecting
this unique environment. More than that, the
certification’s broad scope ensures good working
conditions for harvesters and suitable housing and
schooling for their families.
The result of the estate’s ideal natural conditions and
progressive farming techniques is a coffee that is
extremely clean and balanced. It exhibits a floral nose to
start, with the sweetness of toasted almonds and a light
citric finish in the cup.

40. •
•
•
•
Costa Rica - Finca Zarcero
In West Valley, the farm is located 1680 meters
above sea level, and has volcanic soils. The
farmer has been working this land for 45 years.
The varieties in the farm are caturra, catuai and
Villalobos, and he renovates them every 15
years. The coffee is characterized by its acidity
with chocolate and floral taste. Ecological
milling, mechanical wash and sun dried.
Producer: Danilo Salazar
Location: West Valley
Varietal: Caturra/Catuai/Villalobos
Altitude: 1680 Meters
Processing: Washed
Taste Notes: Orange / Chocolate / Rum
Size
•500 grams (17.6 ounces)
•250 grams (8.8 ounces)
•ESPRESSO PROFILE 500 grams
‹

41. Single Origin - Costa Rican
Herbazu Estate 250g
Costa Rica Herbazu Estate
Country: Costa Rica
Region: Lourdes de Naranjo
Long/Lat: -84.3833333/ 10.1
Elevation: 1500 – 1700 meters
Owner: Barrantes family
Cultivar: Villa Sarchi
Processing: Fully Washed
Harvest: December – March
Screen Size: 17-18

42. EXCLUSIVE COFFEES S.A.
“Coffees with identity”
BOUTIQUE COFFEE EXPORTERS
MUCHAS GRACIAS!