130- Coffee

215 of 368 products

Black Knight - Peach (Colombia)

(0)

AED 85.00

SOIL- Parrita (Costa Rica)

(0)

AED 70.00

SOIL ROASTERY – Parrita, Costa Rica

1. Origin Story

Region: Parrita, Costa Rica
Environment: Nestled between lush coastal plains and gentle hills, Parrita is shaped by the steady flow of tropical rivers and the nearby Pacific Ocean breeze.
Climate: Tropical wet and dry seasons, with high humidity and warm temperatures year-round — a setting that breathes life into rich, fertile soils.

2. The Soil of Parrita

Soil Composition:
- Predominantly alluvial soils (river-deposited), packed with organic matter.
- Slight volcanic mineral influence enriching the soil with essential nutrients.
- pH: Balanced between slightly acidic to neutral (5.5–7.0), ideal for healthy plant growth.
Key Characteristics:
- High moisture retention with good drainage.
- Rich microbial life that enhances natural soil fertility.
Impact on Coffee:
- Results in beans with pronounced sweetness, smooth body, and vibrant but rounded acidity.

3. Cultivation in Parrita

Crop Focus:
- Coffee (at slightly higher elevations), African palm, tropical fruits.
Farming Approach:
- Mix of traditional agricultural methods and modern sustainable farming practices.
- Emphasis on land conservation to counteract challenges like seasonal flooding and soil erosion.

4. Coffee Profile – Soil Roastery, Parrita

Varietal:
- Typically Catuai, Caturra, and local hybrids suited for the low-to-mid altitude tropical conditions.
Processing:
- Anaerobic fermentation and slow drying, preserving sweetness and clarity.
Tasting Notes:
- Brown sugar sweetness
- Tropical fruit brightness
- Smooth cinnamon spice
- Creamy, mellow body with a clean finish

5. Why Parrita Soil Makes a Difference

Natural Enrichment:
- Rivers deposit fresh nutrients annually, constantly rejuvenating the farmland.
Stable Climate Influence:
- Consistent temperatures allow slow, steady bean maturation.
Sustainability Focus:
- Many farms use cover crops, natural mulching, and shade-growing practices to maintain soil health for future generations.

6. Conclusion

At Soil Roastery, our Parrita series embodies the heart of Costa Rica’s tropical coast — coffee rooted deeply in fertile, living soil, nurtured by farmers who work with nature rather than against it.

Every sip is a taste of land, climate, and human dedication.

7. Quick Crop Information

Origin: Parrita, Costa Rica
Breed: Catuai (commonly)
Altitude: 600–800 meters above sea level (lower than Tarrazú, resulting in rounder, sweeter profiles)
Processing: Anaerobic fermentation and drying
Flavor Notes: Brown sugar, tropical fruits, cinnamon

Spojka - Ipa Guariroba (Brazil)

(0)

AED 135.00

Spojka - Last piece of cake (Colombia)

(0)

AED 135.00

Black Knight - Sulu (El Salvador)

(0)

AED 0.00

Spojka - Caturra the Journey

(0)

AED 82.00

Gardelli- El Desarrollo (Colombia)

(0)

AED 0.00

El Desarrollo – Colombia

Cup Profile: [Tasting notes to be filled]

Experience the exceptional El Desarrollo, a meticulously sourced and expertly roasted specialty coffee from Colombia. Grown at high altitudes, this remarkable lot showcases a harmonious balance of vibrant acidity, rich sweetness, and a well-rounded body, delivering a refined and complex cup.

Crafted through a [Processing Method] and cultivated from [Variety], El Desarrollo reflects the dedication of Colombian farmers in producing high-quality coffee. With its structured mouthfeel and layered flavor profile, it is an excellent choice for both espresso and filter brewing.

Roasting & Availability

Each batch is carefully roasted by Rubens Gardelli using a customized solid-drum roaster, ensuring precision and consistency. We roast to order on Monday, Wednesday, and Friday, guaranteeing peak freshness upon delivery. (Please note: We only ship whole beans.)

Brewing Recommendations

To bring out the full complexity of this lot, we suggest the following filter brewing methods:

V60 Style (Conical Brewer)

Coffee: 17g
Grind: Comandante 18 clicks (medium)
Water: 250g (40 TDS) at 90°C
Filter: Cafec Abaca+
Brew Time: 2:40 min
Final Strength: 1.46 TDS

Flat-Bed Brewer (Kalita, Stagg [X])

Coffee: 17g
Grind: Comandante 16 clicks (medium)
Water: 250g (40 TDS) at 90°C
Filter: Stagg [X], Fellow
Brew Time: 2:34 min
Final Strength: 1.49 TDS

Whether you prefer the clarity of a V60 pour-over or the balanced extraction of a flat-bed brewer, El Desarrollo offers an immersive tasting experience that highlights the rich Colombian terroir and the expertise of its producers.

THE STORY BEHIND

The municipality of Gigante, located in the center-east of Huila department, is a picturesque region, nestled between the majestic West Andes and the Matambo Hill, alongside the flowing waters of the Magdalena River. Blessed with abundant natural beauty, Gigante boasts lush forests, meandering rivers, and vibrant streams, though, in the recent years, it has been facing challenges due to climate change and unsustainable land practices.

One of the area's treasures is the El Desarollo Association, a collective of over 220 small and medium-sized coffee growers situated on the western slopes of the Eastern Andes. Spanning 41 villages, this association comprises 169 men and 51 women, whose ages range from 25 to 78 years old. These resilient families derive their livelihoods primarily from coffee farming, supplemented by cultivating small crops for both sustenance and sale. The predominant coffee varietals cultivated on their volcanic soils are Caturra and Colombia, which both thrive in an environment blessed with an abundant annual rainfall at the altitude ranging from 1200 to 1500 masl.

Gigante's economy is primarily agricultural, and coffee production is its cornerstone. Historically known as the cocoa capital of Huila, the municipality saw a shift after the construction of the Quimbo hydroelectric dam submerged extensive cocoa plantations, diminishing cocoa's economic significance. Today, Gigante's population of approximately 33,000 inhabitants continues to embrace agriculture, particularly coffee cultivation, as a vital source of income, albeit facing economic challenges where agricultural earnings often fall below minimum wage standards.

THE VARIETY

CATURRA
Coffee Arabica Caturra is one of the most famous coffee varieties in the world and one of those most cultivated in Colombia. According to the experts, the variety combines high yields and a good cup quality. The Caturra variety comes from the Bourbon family and the Bourbon-Tìpica Group, with a single gene mutation that causes the plant to grow smaller.

COLOMBIA
Using Catimor’s HdT x Caturra recipe as a blueprint, Cenicafé first created the Colombia variety as an F5 composite, and released it in 1982.

THE FERMENTATION PROCESS

Coffee is harvested during the main crop season from April to June.
It undergoes a traditional washed process, where it is pulped, fermented, and then washed before being dried on small patios.

MAME - (Kamwangi AA)

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AED 0.00

Man Vs Machine - (KIGANKO AB)

(0)

AED 105.00

Man Vs Machine - (SANTA ISABEL)

(0)

AED 93.00

MAME - (Chelbesa)

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