Finca Gamboa has been in Martin Gutierrez’s family for several generations and Martin inherited the farm around 40 years ago. At 19 hectares, the farm is the largest in a […]

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Finca Gamboa has been in Martin Gutierrez’s family for several generations and Martin inherited the farm around 40 years ago. At 19 hectares, the farm is the largest in a group of smaller farms that Martin and his three brothers own. They founded the Montañas del Diamante mill several years ago and work together to produce and mill the best quality coffee possible.  

 

A look at the specs

Farm: Finca Gamboa
Varietal(s): Caturra and Cataui
Processing: Between yellow and red honey, then dried on patios
Altitude: 1 750 to 1 800 metres above sea level
Owner: Martin Gutierrez Monge
Town: Santa Maria
Region: Tarrazu
Country: Costa Rica

 

The honey process in Costa Rica

During a competition known as the golden harvest in Costa Rica, a farmer named Juan Ramon Alvarado submitted two coffees that were well received and also scored highly in blind cuppings, with tasty berry like flavour profiles. These coffees placed first and second in the competition and yes ladies and gentlemen, they turned out to be honey processed coffees.

This win surprised many and allowed for the proliferation of honey processed coffees across Costa Rica. 

Honey processed coffee is also seen as an adaption of the pulped natural method  which was popularized in Brazil. The big difference with honey processed coffee is that they can purposefully leave on as much of the mucilage( fruit flesh) as they like. Honey processed coffees are normally classified into 4 major designations, noted by colour: White, Yellow, Red and Black. The darker the colour, the more mucilage is left on the coffee parchment. In this case, 70% of the mucilage is kept intact, and would therefore be classified between yellow and red honey.

The word honey is used as a descriptor for the way the mucilage feels as it’s drying in the sun, as it is sticky to the touch, just like honey.

Costa Rica Finca Gamboa

Conclusion 

In the cup you can expect a custard/caramel sweetness with a cherry note and lavender-like aroma. Smooth with a berry like acidity. There’s a limited amount of this one, so get some while you can.

Until next time.

 

I’m the Head Roaster at Origin. I joined the company in 2008. My primary focus is on developing roast profiles for the diverse array of great coffees that we purchase throughout the year. I am interested in understanding what makes coffee special, such as processing, varietals and anything else pertaining to geographical distinction.

In my spare time, I focus on something a little different. I am an aspiring mycologist and nutrition enthusiast focusing on gourmet and medicinal mushrooms and the human microbiome. I also dabble in fermentation from time to time.