Espresso: Juan Manuel Sanchez // Costa Rica

From $19.00

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Espresso: Juan Manuel Sanchez // Costa Rica

From $19.00

Juan Manuel Sanchez is a 5th generation producer, who now runs the Santa Anita Estate, located in the picturesque West Valley of Costa Rica. The West Valley is home to many great coffees and has garnered a reputation for a very sweet and balanced profile. Many of our long-standing relationships, such as Gillio Francesa, Ricardo Perez (Helsar), Macho Arce and the Torres Family all hail from this great region. The coffee from Santa Anita embodies many of the cup characteristics that have made this region famous.

Our coffee is roasted and shipped the same week you order it – freshness is guaranteed.

Tasting Notes

Toasted Walnut / Nutmeg / Nectarine

Flavour Profile

Approachable Exotic

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Santa Anita is a large family-run coffee farm that strikes a balance between tradition and innovation. We began working with the Santa Anita estate in 2016 and have been really happy with the quality and consistency since. The farm and mill are Rainforest Alliance certified and Sebastian was struck by the “environment first” approach with which the farm and mill operate.

One of the most interesting aspects of the Santa Anita mill is that it is completely powered by solar energy. Upon entering the mill, one encounters a nicely manicured grass field filled with solar panels. Considering that the processing in Costa Rica is mechanized, using solar energy has massive implications on the carbon footprint of the mill.

Although Santa Anita is a large estate, Juan Manuel handles the coffee in a careful and meticulous manner that is rare to see in a farm of such size. The linchpin of Juan Manuel’s success is the support of his family, as they have a real vested interest in the quality that the farm produces.

Although the coffee is grown at a modest elevation, ranging from 1300-1400m, the cup profile is reminiscent of a coffee grown at a higher altitude. When Sebastian first tasted this coffee in Costa Rica, his first thought was that it would make a very tasty espresso, since it had such a balanced profile. The main factors were deep sweetness and heavier body, but it was all tied together with a delicate stone fruit acidity that created a harmonious, crowd-pleasing cup.

Santa Anita produces a great number of individual lots per harvest, and although the quality has been really consistent, there were definitely some coffees that stood. During Sebastian’s cuppings in Costa Rica last year, this lot was head and shoulders above the rest, with slightly more pronounced acidity and yet lovely balance.

This coffee was all harvested in January of 2017 and has been frozen on arrival in Calgary to preserve freshness.

REGION: West Valley
FARM: Santa Anita
VARIETY: Caturra
PROCESSING: Fully washed
HARVEST DATE: January, 2017
ELEVATION: 1350m
PACKAGING: GrainPro
TRANSPORT: Refrigerated container
STORAGE: Green coffee frozen to preserve freshness

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