This coffee has excellent balance, pleasant citric acidity upfront, plum, hint of almond, caramelised sugar and dark chocolate.
After the death of her father in 2012, Milagro Sanchez took over managing the farm. She is a professional architect and designed and built a beautiful storage construction for their parchment coffee where temperature is measured and a humidity extractor maintains atmospheric moisture levels at the correct level. Milagro has commented that recent harvests start later than normal. It might be due to climate change but elderly farmers will tell you that when they were young the harvest used to occur in this period.
Sixtolman Sanchez created this farm which is now managed by his daughter Milagro in the beautiful microregion of Naranjo, West Valley of Costa Rica. This season was the first year he has attempted to process his own coffee after harvesting. Instead of selling the coffee cherries to the local market he built a small pulping facility, designed by his daughter and her cousin who are both architects.
The family are undoubtedly innovators; they created a storage facility for their parchment coffee; constructed from a specialized space-age reflective coated surface that controls heat; and they installed dehumidifiers to stabilize the moisture within the warehouse. This attention to detail enables them to produce these high scoring “exclusive reserve” coffees.