Costa Rica - El Rodeo Honey
Costa Rica - El Rodeo Honey
Three years ago we had the pleasure of meeting Perry Czopp and Shaunté Glover, a pair of coffee fans from Arizona that were traveling across the country in a pickup truck documenting local coffee scenes. Perry and Shaunté filmed Episode 23 of their Coffee Scene series with us, and it’s always such a fun trip down memory lane to go back and watch the video.
Flash forward to 2018 —> After a decade in and around the coffee industry, Perry decided to move to Costa Rica to work directly with producers in the country to help them market and sell their coffee to roasters in the US. Through the years we remained in contact with Perry and had the chance to sample several lots from his partner producers, and this year we found an absolute stunner that we couldn’t wait to get our hands on.
El Rodeo is a honey processed, 100% Catuai lot produced by Esteban Zamora in the Talamanca mountain range that forms the prestigious coffee growing region of Tarrazu. Just north of the capital city San Marcos, the plantation is situated on the southern facing slopes of the well-known La Cruz mountain range. The fields sit at 1650 MASL and were first planted with Red Catuai trees about 30 years ago.
Esteban’s father has had his own coffee plantation for some odd 40 years now and had been farming for another 10 years prior to that. Before starting up their own micro mill, the family used to sell their coffee cherries to other nearby beneficios and cooperatives. Even though coffee growing was in his blood, the real spark happened for Esteban when he worked with his father in the fields for three years during high school. During that time he found himself falling in love with coffee farming and saw how he could apply his skills and lessons from school to the farm. After he graduated from his studies, majoring in engineering and material science, he wasn’t able to find the work he was looking for in Costa Rica or the US. So, he finally decided to pursue his dream of continuing the family tradition and producing coffee.
Esteban and his brothers, Felipe and Jacob, invested in constructing a wet mill on their property using their savings, taking out loans, and putting their engineering abilities to the test. Felipe, who works for a fertilizing company named Resusa, plays an integral role at the farm and is in charge of the fertilizing and nutrition of the plantations. Felipe collects data from the fields by taking soil and tree samples, analyzing them in a lab, and deducing what elements their fields may need. The brothers continue to renovate, innovate, and improve their processes at the wet mill to increase their productivity and production. As a result of their hard work and determination, the brothers participate in the Costa Rica Cup of Excellence competition regularly (the family placed 13th in the 2019 COE). During each harvest they innovate and develop a new and interesting process to use in competition, and then work to bring those processes into larger production. Overall, Esteban says that their goal is to offer the highest quality coffee for a fair and sustainable price to both the producer and the consumer, and we believe the family is doing an exceptional job creating value along every step in the supply chain.
We love everything about this coffee, but one of the most interesting elements is the complexity and density of flavor in the lot. As we’ve brewed this coffee we’ve tasted notes of strawberry mixed with hazelnut spread and sweet rosemary, a truly unique flavor profile among coffees we’ve sampled this year. Brewing this coffee at home will give you an amazing opportunity to experience an unforgettable spectrum of flavors across all brewing methods.
PRODUCER: Esteban Zamora
TASTING NOTES: Strawberry, lemonade, hazelnut