Finca El Boyerito—a .75 hectare farm near Acosta in the Tarrazú region of Costa Rica—was bought by Mr. Adan Monge, Ismael’s grandfather, in the 1950’s. After planting the farm with coffee and working on it for many years he gave it to his sons who continued working on the farm. Now the farm is owned by several grandsons of Mr. Adan Monge after their father gave the farm to Ismael and his brothers who all maintain coffee production in the farm.
Ismael is the main caretaker on the farm, which sits at 1475 meters above sea level, and he produces about 20 bags of Catuai and Caturra. Twelve bags made it into the micro-lot auction this year and Bold Bean purchased all of them.
That makes this coffee a Bold Bean exclusive.*
Welcome to my Table, here in the corner of this cafe. Today we’re sipping the Costa Rica Finca El Boyerito, from Bold Bean Coffee Roasters in Jacksonville, Florida. Feel free to pull up a chair.
origin: Tarrazú, San José, Costa Rica
farm: Finca El Boyerito
producer: Ismael Monge Garbanzo
elevation: 1450 – 1500 meters above sea level
cultivars: Red Catuai, Yellow Catuai, Caturra
process: fully washed, patio dried
The aroma of the Costa Rica Finca El Boyerito is pretty complex. It’s fruity and floral, with notes of berries, citrus, and black tea and there is a little bit of a honey tone; but I’m also detecting some nuances of lemongrass and a faint mustiness.
The coffee’s flavor profile is just about as complex as its aroma. It’s medium-bodied and has a silky mouthfeel, which is informed by creaminess and juiciness. A thin bed of vanilla cream rolls over the tongue while bright notes of raspberry, blackberry, star fruit, black currant, and a tart grapefruit acidity play off each other. Again, I’m detecting a musty presence of Earl Grey tea and lemongrass, and even faint nuances of something savory.
Medium body; silky mouthfeel; citric acidity; dry finish.
Once again, Bold Bean Coffee Roasters has provided a tremendous Central American offering in their Costa Rica Finca El Boyerito. What I really appreciated about this one was that it possessed a lot of what I love about Costa Rican coffees (bright, fruity, lively, piquant flavors), but it wasn’t one-dimensional. It had the added complexities of the herbs, florals, and savories which provided a bit more complexity.
*content provided by Bold Bean Coffee Roasters
Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.