African beds at El Rodeo. Parchment awaits milling (above) - (below) Drying yellow honey processed coffee
One of two Costa Rican coffees found on Workshop's first trip to the country is in the UK and roasting. El Rodeo, situated in Tarrazu, was discovered at the cupping table during a hot day in February at the Exclusive Coffee lab in San José. Five quick-fire tables in the morning before flights out of the country, featuring coffees from all over Costa Rica, threw up a couple of standouts including this white honey processed coffee.
Owned by Roger Solis, El Rodeo is processed and milled ready for export at the La Casona mill built to service his two small farms in the region. In processing his white honeys Mr Solis leaves somewhere between 10 and 15% mucilage, using a mechanical demucilager, on the coffee before leaving to dry on raised beds for around 15 days.
We have been working hard on the profile for this one and think we have cracked it, bringing out flavours of walnut and sultanas, a rich malty biscuit and toffee sweetness and a lovely soft mouthfeel. A real comfort coffee and a perfect counter to the Africans of Kenya and Ethiopia currently making up the rest of our range.
Mechanical Demucilager (above) - (below) Micromill dehuller