Costa Rica Ramiro Mora
- Micromill: Socafe
- Founded: 2015
- Region: Tarrazu
- Altitude: 1700-1800 masl
- Subregion: San Isidro de Leon Cortez
- Variety: Catuai
- Processing: Washed
- Tasting Notes: Roasted Pineapple / Apple Juice / Plum (Full body / Rich)
The Socafé Micro-mill has its own 2 hectareas of coffee plantation and the Mora family has been growing coffee there for generations. Yet, it wasn’t until just 4 years ago that Ramiro decided to process his own coffee due to the low prices he was receiving for his cherries. Today, he is still struggling with the coffee prices being paid by the cooperative, because he is not able to process all of his production as micro lots as he doesn’t have the resources to do so. That is also why his son Bryan decided to leave and go to the United States in order to work and be able to help his father. The maintenance and management of the plantation and micro mill is carried out by Ramiro and his son Teo who also studies in the capitol of San Jose. Bryan also used to work in the farm before he decided to leave for the US in pursuing a better livelihood. As part of their maintenance routine, they both fertilize and spray three times a year to nourish the farm and prevent any possible pests or diseases that may attack the coffee plantation–like leave rust. They fertilize based on a soil analysis that allows them to apply just the right product as well as the right amount of it in order to give the best care to each plant according to its needs. They work diligently on having the proper amount of shade in the fields by managing other larger trees in the plantation. The family has to do the pruning and renewal of the plantation after the harvest period in order to cut the plants that are ill and that won’t produce high quality coffee any longer. It should be noted that the Mora family doesn’t use any type of chemical (herbicide) to remove the intrusive weeds from the soil, this process is attended to by hand with the use of a “machete”.
Lot Name / Description
El Aguacate plantation is named this way due to the many avocado trees which are planted among the coffee on this piece of land. The avocado production in this farm is just for their own consumption, but their main source of income remains coffee. The farm has great conditions to grow coffee in. The first coffee trees were planted only a few years ago and we have been sourcing this coffee for De Mello since 2018. We hope to continue improving the quality of El Aguacate by collaborating closely with Ramiro and to maintain this relationship we have built with De Mello.
Ramiro goes into the fields and collects the cherries by measuring them in the iconic Costa Rican “cajuela”–a measurement by volume used in order to pay pickers. He then delivers the well selected cherries to the wet mill where they mechanically depulp in an eco-pulper. After the fruit flesh is stripped from the seed it is left in tanks and filled with water in order to remove all the mucilage from the parchment. The brown water is later spread into the plantation as fertilization for the trees. It is a true wet fermented washed coffee; which is difficult to find in Costa Rica these days.
Their coffee is sun-dried in raised beds under a plastic canopy for 15 to 22 days. They make sure to turn/move the coffee frequently to ensure an even drying and consistent final product. Once the coffee has reached its ideal moisture content it is packed into large plastic bags and left inside in order to rest and stay fresh for 1-2 months before being prepared for export.