Corozon de Jesus

The Alvarado Fonesca family first established their micromill Corazón de Jesús in 2015 in Brunca, Costa Rica. This region is relatively new for growing coffee and the family had the mission of working in harmony with the environment while producing the highest specialty coffee.
The Villa Sarchi varietal is named after Sarchi village in Costa Rice where  this natural mutation of the bourbon variety was discovered.
Since 2021 the family have been experimenting in unique ways to extend the flavours offered by natural processing. This has led to their ‘Resposado” natural process where the cherries are carefully sorted then placed in plastic bags to ferment between 18-20c for 2 days. After this the cherries are moved to raised beds for drying, this lasts for up to 7 days under the sun. When sufficiently dehydrated, the Fonesca family took inspiration from the wine industry and do a second controlled fermentation for 8-10 days at a slightly higher temperature of 20-22c, this is also done indoors in bags again which results in added complexity of the coffee. The final step is to dry the fermented cherries for another 15 days to allow a slow and controlled drying process.