Cerro Verde - Costa Rica - White Honey Caturra

Coffee farming in the Fallas Mora family goes back three generations, beginning with grandfather Herminio Fallas Jiménez, a pioneer of coffee production in his community. Herminio cultivated and cared for his coffee plants for decades, passing his knowledge on to his son, Eliécer Fallas Mena, whose passion for coffee farming drove the production of exceptional high-altitude coffees.

Today, Eliécer’s son, Deyner Fallas Mora, the eldest of the family, continues this legacy. In 2012, he founded Cerro Verde with the goal of processing the family’s own coffee and maintaining complete control over quality, rather than selling cherries to third parties.

The name Cerro Verde (“Green Mountain”) comes from its location facing El Dragón Mountain, known for its striking beauty and vivid green slopes. Cerro Verde is located in the Los Santos area, in the Tarrazú coffee-growing region, specifically in San Francisco de León Cortés, at 1,930 metres above sea level. Its very steep terrain, combined with mineral-rich soils and a unique microclimate, is enhanced by eco-friendly farm practices: minimal spraying, on-site compost production, and permaculture principles that integrate coffee with shade trees and food crops like bananas, avocados, mulberries, peaches, and others, while free-grazing cattle help maintain the land’s natural balance. This meticulous care and artisanal processing yield exceptional specialty coffee.

Caturra is a natural mutation of Bourbon, first discovered in Brazil in the early 20th century. It’s a compact, high-yielding variety known for its balanced cup profile and adaptability to various growing conditions. Its short stature makes it easier to manage and harvest, though it can be susceptible to certain diseases like coffee leaf rust.

SCA Cup Score: 87

Quantity Purchased: 69kg

Free On Board: 4.50 USD/lb

Free On Truck: 6.49 USD/lb

Processing begins with the selective harvesting of ripe coffee cherries, which are then pulped to remove the outer skin while retaining 20% of the mucilage. The cherries are spread on patios and raised drying beds and are carefully monitored and turned periodically to ensure uniform drying over for 15-20 days, depending on the weather. As the mucilage dries, it takes on a white hue, indicating the sugar content and level of fermentation. Once dried to the desired moisture content, the mucilage is removed, and the beans are sorted and allowed to rest to stabilize moisture and mature the flavors.