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Costa Rica - San Juanillo H10 Natural

Costa Rica - San Juanillo H10 Natural

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Regular price £14.50
Regular price Sale price £14.50
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Costa Rica - San Juanillo H10 Natural

Varietal – Milenio H10
Preparation – Natural
Location – Naranjo, West Valley
Altitude – 1600 masl

 

What is the H10 Milenio varietal? 

This stunning natural processed microlot comes from the Milenio (H10) varietal grown on San Juanillo. This hybrid varietal was created by bringing together Sarchimor and Ethiopian Sudan Rume. It has a unique flavour profile with distinctive fruity, floral notes from the Ethiopian varietal. You can find out more about this varietal on the World Coffee Research website.

Costa Rica is one of our favourite coffee-producing countries, and we love being able to trade directly with producers via the help of Selva Coffee. Selva is a small export business based in Tarrazu with their own cupping lab and direct connections to some of the best coffee producers in the country. Costa Rica is a beautiful country know for its focus on the environment and sustainability, and this is very evident in the coffee industry. Coffee from Costa Rica can showcase many different processing styles and flavour profiles from wild, juicy natural process coffees to soft, delicate honey-processed coffees. Some small producers and co-operatives also produce washed coffees, and experimental processes like anaerobic fermentation have also become very popular. 

We first bought coffee from San Juanillo farm in 2019 and visited them in 2020 and during the 2022-2023 harvest.

Costa Rica San Juanillo coffee farm visit

Every year we buy their natural and honey process both produced from the Marsallesa varietal. This is a great way to experience the same coffee processed using two different methods.

Farm Overview:

Tomas Gutierrez and Allan Vargas bought the farm in 2007 intending to regenerate the landscape, soil and to plant new and exciting varietals. The farm was originally planted with Caturra and Catuai trees. Tomas and Allan were keen to try out new varietals that showed better resistance to disease and those that show interesting cup character. They now grow a range of varietals, including Marsellesa, H1 Centroamericano, Caturra, Catuaí and a small amount of Geisha. In 2018 they purchased their neighbours' farm, increasing their total farm size to 12 hectares, and they are Rainforest Alliance certified. In 2015 they placed 19th in the Cup of Excellence competition with a coffee from their H1 hybrid varietal.

The map below shows the farm with all the different colour-coded varietals:

Costa Rica San Juanillo coffee farms

Harvesting and Processing:

This natural processed coffee was hand-harvested from the H10 varietal trees on the farm. The small section of H10 Milenio is showin in the picture above. Tomas and Allan employ a team of highly skilled pickers who are paid a premium for selecting only the ripest cherry. Many of these pickers travel to work in Costa Rica from Panama and Nicaragua. They are highly valued for their hard work and dedication during the harvest. 

After harvesting, the coffee is transported to the Patalillo micro mill. The coffee cherry is floated in a fermentation tank to remove any defective cherry. The cherry is then fermented for 12-16 hours after flotation. This kickstarts the natural fermentation process, and tests indicate that this can contribute to better flavours in the cup. 

After resting the coffee is moved to parabolic drying areas and placed on raised tables. Using raised tables helps to increase airflow and the coffee will dry faster than it would on concrete patios. After two weeks of drying the coffee is moved to low-temperature mechanical driers. These complete the drying process in a temperature-controlled environment. 

Tasting Notes: 

This is a unique and distinct natural processed coffee. The H10 Ethiopian varietal is know for producing coffees with distinctive floral notes and a high cup score, in this case 87+ points. You can expect complex tasting notes that include parma violets, lavender floral notes, black cherry, cacao nibs. 

Brewing:

This coffee works well for all brew methods. 

Filter: Dose 15g, water 250g. 

Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. 

This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home. 

 

    Customer Reviews

    Based on 8 reviews
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    B
    B.
    Wow - this is an amazing coffee

    My first brew from the bag was an Aeropress and HCR has delivered me an early Christmas present. Everything I could ask from a single origin. Thanks, HCR merry Christmas and keep up the good work.

    L
    L.
    Ideal

    This is the best coffee I've had in a while, especially at this price point. I tend to seek out a fairly specific profile of natural process coffees that's a little hard to describe but this one delivered and then some. Delicious.

    c
    c.b.
    Smooth Layered

    Never had a San Juanillo that didn’t deliver . This is no exception and just reordered after enjoying 1st batch. Use in aeropress with steamed milk in expresso style. Very delicious rich flavour but no harshness . The cacao comes out for us but top marks to producer & HCR again . Hoping it will still be available for my Christmas order .

    C
    C.W.
    Wow

    This coffee for me anyway, is special im not going into what I'm picking up .Because everybody tastes differently. But it is one of the best I have ever had

    K
    K.J.
    Marvellous

    This coffee has been a real treat to have. Brilliant as both a filter and espresso based drinks. A real autumn delight with the dark evenings