Latitude Espresso


Our Latitude Espresso comprises two components from Costa Rica and Ethiopia. Matinilla is a micro-lot produced by Coopelibertad, a cooperative located in the Central Valley region of Costa Rica. Located within the famous Sidama coffee-producing region of Ethiopia, the Abore Station works directly with just over a thousand smallholder producers.

This is very much a smallholder blend, with farms in both Costa Rica and Ethiopia averaging less than 5 hectares each.

Expect a bright, floral zing to the cup with flavours of maple and blueberry in the lingering and smooth finish.

More than five decades after its formation, Coopelibertad has brought under its umbrella the majority of coffee producers in the Province of Heredia, as well as expanding into neighbouring provinces. Its name, backed by the quality of its product, is recognised by the most important coffee entities in the national and international market. In 2019, Coopelibertad represents approximately 3,500 hectares of cultivated coffee land, mostly farms of small and medium-sized producers, with estates often averaging around 5 hectares or less. The organisation has 540 full-time members and serves a similar number of independent (non-member) producers, all of whom have also selected Coopelibertad as their best option to market their coffee.

All coffee processed by Coopelibertad is selectively hand harvested before being transported to Coopelibertad’s wet mill. To be able to purchase such large quantities of cherry from many locations, strict guidelines are maintained to assure quality.

Lots arriving at the facility begin by initially being separated by day, variety and quality. The coffee is then pulped, before being sorted again. Good beans (first quality) are separated from lower quality or incorrectly pulped beans (second quality). Both lots are next delivered to fermentation tanks where they will ferment for 6 to 24 hours, depending on the weather conditions.

After fermentation, the coffee is washed via grading channel and separated for quality again. To ensure the mucilage is fully removed, the cooperative next uses a Centriflux demucilager. After this stage, the wet parchment will be moved to a Berico Pre-drying machine, where for 8 hours, warm air will dry the skins of the coffee beans. After this, the coffee is dried slowly in mechanical dryers known as ‘Guardiolas’ for between 12 to 20 hours.

Processing at the Damo Abore Station begins with only the ripest cherries being selectively handpicked. Once collected, the cherries are delivered to the mill to be sorted based on density and quality. This process is carried out by submerging the cherries in tanks and removing the floating cherries prior to drying. After sorting, the cherries are then de-pulped by machine and transferred into fermentation tanks for 24 hours.

Once fermentation is complete, the coffee is rushed through tunnels and pushed with wooden tools to remove the mucilage. After the washing process is complete, the coffee is moved to traditional raised beds lined with mesh nets. The coffee rests here for roughly 12-15 days depending on temperature and humidity, rotation occurring every 30 minutes. Following this stage, the coffee is dried, and producers will generally travel via horseback or motorcycle 2-5kms to the dry mill. At the mill, the coffee is hulled via machine.

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