Detour Coffee - Los Girasoles, Costa Rica
How do we feel about this coffee?
It feels sweet, silky and rich, like Nutella spread on a wafer cookie, sweet orange cream and a box of assorted dark chocolates.
Coffee Story
Los Girasoles comes to us from the award-winning Calderon family working in the Dota Valley in Tarrazu for three generations. We have been working with this family for over 11 years, and their coffees have become a mainstay on our annual single-origin lineup. Over the years, we have seen the quality of their coffees increase, garnering widespread recognition and winning them multiple awards. We have also seen their increasing success as they have expanded to own multiple farms, their micro mill and even a tiny roastery in the corner of their warehouse, where they have begun roasting and distributing their coffee to local cafés offering the farm-to-cup experience.
About the Honey Process
Rather than fermenting under water and removing the mucilage by washing it clean from the parchment, the Calderon family uses a mechanical demucilager to release a certain amount before drying. In general, as the amount of mucilage left on the parchment increases, so too does the colour of the honey process from white (least amount of mucilage) to black (most amount of mucilage). The honey process happens as the sugars from the mucilage react with the environment over time throughout the different stages of the drying process. This creates a sticky layer on the outside of the parchment that is reminiscent of honey!
Origin Details
Region: Copey de Dota, Tarrazú, Costa Rica
Farm: Los Girasoles
Variety: Catuai
Processing: White Honey
Altitude: 1850 to 2000 MASL
Producer: Calderon Family
Micromill: Los Angeles Mill
Brewing Recipes
Drip | 16g: 1g | 20g coffee | 320g water | 3 min ( V60)
Immersion | 15g: 1g
Espresso | 2.2g: 1g | 18g coffee | 42g beverage | 29 seconds
Peak Rest time: 5 to 35 days off roast
