El Vendaval

El Vendaval returns for the fifth year. This time, we highlight the characteristics of juicy red raspberry balanced perfectly with a slight spice of nutmeg then rounded out with dark honey. This year’s El Vendaval is the perfect example of why it’s on our shelves year after year.

Those who love classically clean Costa Rican coffees such as Jose Alvarado and Montes De Oro will be fans of this year’s El Vendaval. 

Roast Level

• Coffee Details

  Producers

  Calderon Family 

  Countries

  Costa Rica

  Regions

  Santa Maria, Dota, Tarrazu  

  Cultivars

  Catuai
  

  Years of Purchase

  5 Years

  Process

  Washed
  

  Elevation

  1900-2150 Meters

  Harvest

  December-April
  

  Tasting Notes

  Raspberry, Nutmeg, Dark Honey

  Brew Method

  Aeropress
  

  Brew Recipe

  Coffee: 14 grams
  Water: 182 grams
  Brew Time: 2:30 minutes
  

• Story

  The Calderon family built their formidable Los Angeles micro-mill among the original Micro-mill Revolutionaries in the early 2000s upon leaving the Coopedota cooperative. Before the Micro-mill Revolution, farmers would deliver cherries to a centralized mill like Coopedota. By establishing their private micro-mills, farmers—for the first time—could take control of processing and marketing their coffees and direct relationships with buyers.
  

  The Calderon Family calls home to the beautiful town of Santa María in Dota, Tarrazu, where they have an excellent infrastructure of farms. El Vendaval, one of their largest farms, sits high atop the peaks of Tarrazu with bursting trees of bright Red Catuai. These trees sit on very steep hillsides, which allow for fantastic soil complexity and sunlight for ample nutrition.
  
  The Tarrazu landscape is filled with many peaks and valleys in the Cordillera de Talamanca’s central area. The mountain slopes are incredibly treacherous, but the final product is well worth the trouble as Tarrazu is widely considered one of the best places on earth to grow coffee.