The Liberec roastery Jedno Kafe brings a limited anaerobic lot from Costa Rica, which is warm, sweet, and beautifully layered. Higueronal has a delicate liqueur character, honey sweetness, and fruity depth, but at the same time it is clean and smooth. The flavor develops brandy, red stone fruit, clover honey, and medlar, with a pleasant orange acidity and a delicate finish reminiscent of a malt cookie. The body is medium-full, the structure is round, and the aftertaste is long, sweetly spicy, and pleasantly warm.
The coffee comes from the Tarrazú and Central Valley regions and was created in collaboration between the Solis & Cordero family project and farmer Oscar Antonio Ureña. The entire project is overseen by experienced producer Iván Gerardo Solís Rivera, who founded the Beneficio Santa Fe micromill after more than twenty years in the industry. His goal is to process his own coffee with maximum quality control while supporting small farmers in the region so that they have a fair foundation and their work can be fully reflected in the cup.
The lot is based on the modern F1 variety, the first generation of controlled hybrids, which excel in resistance and have very interesting flavor potential. At the Higueronal farm, only ripe cherries are hand-picked and then undergo 96 hours of anaerobic fermentation in closed tanks, which enhances the sweetness and adds depth and a subtle liqueur note to the profile. After fermentation, the coffee is dried for approximately eighteen days on African beds to ensure a slow and even process. The result is a rich but still clean profile that beautifully combines sweetness, fruit, and an elegant, warm character.
- Altitude:1,500–2,000 metersabovesea level.