Like wine, coffee is an agricultural product dependent on the vagaries of weather conditions and idiosyncrasies of the plant itself. No two harvests are identical but there are characteristics that distinguish La Torcaza Estate year after year. It is a coffee of uncompromising smoothness and subtlety. La Torcaza Estate has a sumptuous mouthfeel which is not the least bit gritty or earthy as can be the case with heavily bodied coffees. The coffee presents itself with a delicately floral bouquet and a light but balancing acidity with gentle, citrusy overtones.

Unique to La Torcaza Estate is a "buttery" to "butterscotch" taste which unites the body, acidity and aroma into one of the best taste experiences.

"The high altitude corresponds with a longer growing season which allows the development of the complex flavors that distinguish fine specialty coffees. The cooler climate reduces the number of pests that threaten lower altitude coffees. The Jansons complement the farm's blessed conditions by insisting on fertilizing the soil with natural micro-organisms and the coffee cherries's own fertile pulp to sustainably protect the soil. Herbicides are also avoided by careful hand weeding. "

"Unlike many coffee farms that are hours away from the processing facility or beneficio, La Torcaza Estate is only a fifteen minute tractor ride away from the Cafe Volcan Baru Beneficio. This reduces the chances that the cherries are harmed prior to processing."

"Each classification of clean beans is spread out separately in open-air patios to be gently sun-dried for several days. There the beans (protected by their hull or golden parchment) are raked to expose them evenly to the mountain sunlight. From the patios, the coffee beans are collected and dried at low temperatures to ensure that they have the right humidity. The beans are then aged in bags for a minimum of 90 days to allow them to develop their smooth and balanced flavor. This period is known as the 'reposo' and is similar to the aging of wine in oak casks. These age-old steps to develop the coffee's refinement are seldom used in other coffees." In a rare combination of events the beans we have in stock right now are officially past crop. That means a newer crop is available, but we're still working through the beans we already have on hand. They remain super yummy.

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