Kostaryka Los Duran Victoria 04

• Producer
• Varietal
• Processing

Eduardo Duran

The Duran family are true coffee enthusiasts. Their story begins on the family farm in the village of Sarchí in the Western Valley. Eduardo, together with his three sons, Barney, Kendall and Arnold, not only continues the legacy, but also innovates in coffee production.

For many years, the three brothers spent their holidays working in the fields, where they harvested, pruned and planted coffee trees. For the Durans, not only tradition is important – they are aware that nowadays innovation is also needed. Kendall and his brothers are working to introduce their coffee to more countries around the world.

Over the past year, Eduardo and Kendall took on another challenge – building a micro-mill on a small coffee plot behind their house. It’s a labor-intensive process, but the Duran family opted for a traditional depulper instead of an expensive mechanical machine that removes the coffee pulp using friction. This not only saves money, but is also a way to create unique flavor profiles in the cup. The new mill also offers more space for the drying process, including a greenhouse with drying rooms, to accommodate growing micro-batch production.

• Producer
• Varietal
• Processing

The H17 coffee variety is a real gem on the Duran family farm. It grows on the El Roble plot, which extends at various altitudes – from 1,300 to 1,650 masl.

What makes H17 so special? It is a hybrid that was created as a result of a carefully thought-out cross between the Ethiopian Landrace variety and the local Sarchimore. Thanks to this combination, H17 combines the best features of both “parents”, creating coffee with unique values.

The H17 variety not only ensures an abundant harvest, but also has exceptional resistance to diseases and fungi, which is crucial on the dynamically changing coffee market. Its beans grow on a plot of land with many different varieties of coffee trees, such as Catuaí and Caturra. This place is therefore a real flavor laboratory, where experiments with different varieties lead to surprising flavor profiles in the cup.

• Producer
• Varietal
• Processing

After harvesting, the fruits are placed in water. Those that float on the surface (so-called floaters) are discarded as defects.

Then, the remaining fruits ferment whole for 48 hours. In the next stages, they are depulped (the skins are removed) and placed along with the remaining pulp in plastic bags for 24 hours, where they continue to ferment.

The final step is slow drying in the shade. The entire process takes about 22 days and gives the coffee a high intensity of flavor and aroma.