COSTA RICA HERMANOS ROBLES EL CHIRAL ANAEROBIC

RYS is a family-run micro mill and business. It’s owned by the father (Carlos), and two brothers Leo and Elian, who have been working together in their own plantations as well as with their father for many years. The micro wet mill is located in El Balar at 1500 masl. They have been processing their own coffee for 13 years now and are some of the pioneers in Tarrazu which started micro wet milling in the early 2000’s.

During the first years of operations the Robles brothers were doing mostly honey and natural process for their coffees. Later on, they build a fermentation tank in order to be able to process double washed coffee and to soak the beans for different fermentations. It seems that they believe that the extra work naturals require is worth it, because they can get better prices for naturals, and also because the result in the cup gives them an advantage.

El Chiral is a small area just to the west of the most central town of Tarrazu, San Marcos. Its picturesque rolling hills of coffee plantations and excellent micro climate make it a sought after area for high quality fruit. The Robles Family has their plantation there and they have recently renovated the farm which results in young vigorous trees that produce ideal coffee cherries. 

They chose to plant Typica, because this is the original species that was cultivated in Costa Rican. It was straight forward to get access to the seed. They also knew that its preformed well in terms of production and exotic flavors on the cupping table. This decision shows their commitment to quality.

This area is also where they live and where their wet mill is located, so the proximity to the farm really helps when it comes to transportation and sound processing of their product. The family ensures sound management of the farm in harmony with the pristine environment. They stay away from herbicides, pesticides, and cutting down shade trees.

After selecting the ripest cherries, they bring the coffee to the wet mill where they have a floating system that separates the vane beans and floaters from the ripe and good ones. Then they put the coffee out on concrete patios in very large mounds and allow it to ferment, untouched, for 3 or 4 days. After fermenting and a bit of drying on the hot concrete patio, they move the cherries to a static mechanical dryer that works with heat at low temperatures and over long periods of time.Then, they put the semi dry cherries in stainless steal tanks for an anaerobic fermentation that can last another week - week and a half.  Typically, this fermented natural process takes around 1 week to dry after the fermentation stages. It’s important for them to do an even drying and at low temperatures. They also make it a point to let the naturals rest in closed, secure sacks with the pulp/parchment after the drying period for about a month. They believe that during this time, the coffee can absorb some of the properties and flavors from the parchment that will help add complexity in the cupping.

This quality is elegant and complex in the cup. We're hooked on the layers of sugar sweetness and deep cherry flavor. On pour over and espresso this is a coffee we keep coming back to again and again.