Complex yet balanced, this year’s Ortiz 1800 boasts gentle notes of berry and citrus with an acidity that’s cleansing and crisp.
When crediting a “producer” for any given coffee, we’re typically referring to a single person, often a land-owner; who cultivates coffee trees, pays pickers to harvest them, oversees processing (or delivers and sells coffee to a wet-mill) and is more or less directly accountable for the quality of his produce. In the case of the Calderon family; it’d be impossible to credit just one of them.
From Don Omar Calderon, who diligently manages the family’s seven farms, to the three formidable Calderon sisters – Yoanna, Diana and Yoxise – who oversee processing at their micro-mill, to Doña Yorleni who treated us to coffee – brewed with a traditional cloth dripper – in their family’s kitchen; the Granitos de Altura del Ortiz micro-mill is fueled by the palpable spirit, enthusiasm and, well… “Verve” that the familia Calderon has for producing specialty coffee.
This catuai selection comes from their 1800 meter farm known simply as Ortiz 1800. Once the ripe cherries are delivered to their micro-mill, the pulp and skin are removed using a finely-calibrated depulper and demucilager. The coffee is then dried on patios for 10-12 days.
The Familia Calderon
Santa María, Dota, Tarrazu
1600 – 1700 Meters
December – April
Citrus, Graham Cracker, Bright