Corazon de Jesús COSTA RICA

Chirripó, COSTA RICA

Chirripó is one of the highest and most special areas in Costa Rica. Located on the slopes of Cerro Chirripó, many farms are over 1,600–2,000 meters above sea level. This altitude, along with rich volcanic soils and a climate of sunny days and cold nights, causes the cherry to ripen more slowly, leading to a higher concentration of sugars and a greater bean density.

We find precise, structured, and elegant profiles, with that clean sensation that hooks you, but with a depth that is not always typical of the country.

In the last ten years, Chirripó has gone from being a little-known area to being increasingly present in specialty coffee conversations. Projects like Corazón de Jesús have helped put the sub-region on the map.

Catuai

Catuai (Mundo Novo × Caturra) is a classic and very stable variety, with good density and a high concentration of sugars. When handled well—as in the case of Corazón de Jesús—it offers sweet and clean cups, with defined acidity and good body. In a terroir like Chirripó and with precise processing, it goes far beyond its traditional profile and displays a complexity that surprises even the most seasoned coffee connoisseur (ourselves included).

Growing Catuai at 1,700 masl in Chirripó implies a slow maturation due to low temperatures and high altitude. This slower pace allows for a higher concentration of sugars and a denser bean structure, resulting in sweeter cups with better acidity and greater complexity. In addition, Chirripó has rich soils and a cool climate that favors clean, balanced profiles with excellent aromatic definition.

Honey Process Fermentation

This is an intermediate fermentation between the washed and natural methods that maximizes the interaction of the mucilage with the bean to enhance sweetness and body. After manual harvesting, the cherries are de-pulped and left to dry with part of the mucilage intact, which promotes the concentration of sugars, fruity aromas, and a sweeter, juicier texture in the cup.

At Corazón de Jesús, they carefully control drying times and conditions to achieve clean, balanced profiles with a complex sweetness characteristic of their honey micro-lots.

Roast profile for espresso and filter

The omni roast develops the sweetness of the bean without overshadowing its natural acidity.

This profile allows the coffee to develop in all extractions.

Espresso

Ratio: 1:2
Coffee: 18 g.

Grind: Fine.
Extraction time: 25-35 seconds.

Filter

Coffee: 15.5 g.

Water: 250g at 91°C

Contact time: 2min 45sec

Time / Accumulated grams

0:00 / 50g

0:30 / 100g

1:00 / 150g

1:30 / 200g

2:00 / 250g