Jhon Alvarado - Corazón de Jesús

Jhon Alvarado Abarca, finalist in CoE (5th place in 2021) with his astonishing Gesha, makes an example that with hard work and dedication you can grow 89.93 coffee.

Located in Brunca region, at 1950 masl, Jhon and his sons are deeply involved in coffee with a great energy and attitude. Many of Jhonys’ siblings also have coffee farms around the region. In total, the brothers have 16 ha of coffee cultivation divided into four farms and a good harvest year can produce 800 bags of coffee.
This lot is a mix of varieties containing Typica, Gesha, SL28, Panameño and Ethiopia 47.

For this extended fermentation Lot, the whole cherries are first kept overnight in a grain pro bag right after being harvested and cleaned. With this starts a brief anaerobic fermentation for about 10-12hrs.

They are then layered on the drying tables for 12hrs and put bag in grain pro for another night of short Anaerobic fermentation. Then the cherries are spread on the drying beds for ten days and moved about three times per day. This process is finished after drying for 20 days in patios.

Costa Rica has eight coffee regions, each of which produces unique characteristics and flavours. Corazón de Jesús micro mill belongs to the Alvarado Fonseca family. They started it on a very tight budget and with a very short time frame before the harvest cycle. Struggle to build it in such a short time with limited resources and help from their family, hence the name.

Variety & Process
Extended fermentation with skin contact, washed process of selected peaberries from very interesting varieties such as Typica, Gesha, SL28, Panameño and Ethiopia 47.

CUP TASTING NOTES
cantaloupe, blood orange, grape