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Costa Rica - Los Toños Java

Costa Rica - Los Toños Java

Scenery

Candyfloss | Peach Liqueur | Tropical

Our final release from our Selva selection, this is a punchy number. A playful and vibrant cup with the sweetness of candyfloss, a boozy peach liqueur richness, and a burst of exotic tropical fruit, creating a uniquely indulgent experience.

Bag Size 100g

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£3.50 delivery
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100g
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100g
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About The Coffee

Our exploration of Costa Rica's micromill revolution continues — Corazon de Jesus first appeared in our lineup through Colourful V5, where their natural Milenio variety demonstrated the kind of process-forward profile we seek for our fruit-forward blend. Having finished the elegant SL-28 from Sin Limites, we moving to this punchy, process forward Java lot from Finca Los Tonos.

Java — originally selected from Ethiopian landraces in East Java by Dutch colonists in the late 1800s — is a direct relative of the Typica group. The variety gained prominence for its resilience at high altitudes and characteristically intense sweetness. Despite early widespread adoption, Java largely fell out of favour due to its relatively low yields compared to newer hybrids. The variety is immediately recognizable by its distinctive elongated beans noticeably longer and more pointed than typical Arabica varieties, quite similar to the Panama Gesha accession in appearance (we find Java slightly higher density, and no less tricky to roast)

Like Sin Limites, Corazon de Jesus embodies the control over quality that characterizes the micromill movement. Founded in 2015 at the foot of Chirripo — Costa Rica's highest peak — the mill processes cherries from the Alvarado family's 3-hectare farm sitting at 1800 masl in Brunca's Buena Vista de Rivas. The family's commitment to quality extends through the entire production chain, from farm ownership to their on-site dry mill.

Their natural processing protocol shows particular technical excellence. After an initial 3-4 day controlled fermentation in cherry, the fruit passes through a recirculating water float system. While we're always pleased to see a floatation step with any natural process we buy, this is typically conducted at the very start of the process. Floating in water both sorts for density and homogenizes temperature while reducing microbial load before drying. By running a dry in-cherry ferment for several days before this, we get the benefit of a big whack of upfront wild fermentation, before cooling everything off, getting very good density separation (the recirculating water agitates the cherries and encourages good floatation of less ripe coffees) and calming the fermentation down a smidge right before the slow drying process.

Scenery

We respect the coffee industry and define ourselves not by opposition to others, but by our own terms, revisiting old ideas with fresh eyes, while remaining open-hearted to the innovative concepts reshaping the world of coffee.

We won't assert that we are the best, the most sustainable, ethical, unique roasters around. What we will claim is that we will genuinely strive to do our best, to continually improve, and to present our wins (and our failures) openly. As we grow, our ability to have a positive impact grows too.

But to stand for nothing would be to shirk responsibility. We’re committed to ethical business practices, especially when it concerns transactions with marginalized groups, acknowledging the global climate crisis, and embracing the concept of a circular economy. Each year, we’ll release a straightforward report that allows you to hold us accountable for our actions, while we navigate the challenges of sustainability as a small business.

We appreciate and respect every actor in the coffee value chain. We believe that each actor, from the farmer to the importer to the consumer, adds a unique layer to the coffee experience. We will seek to promote and facilitate connections between each layer, and we look forward to inviting you to our community and revealing more of our plans in this area. 

Instead of asserting a mission to 'educate' consumers, our philosophy as Scenery is not to teach, but to share. For those who desire to delve deeper into the world of coffee, we are an open book, offering a view “behind the scenes”. But for those who simply enjoy their brew, we respect and value your choice.

We value fairness over profit and in our commitment to this, we don't shy away from delivering a broad range of coffee offerings, each embraced and appreciated for both the joy of its purpose, and of its unique values. Understanding the balance between cost, quality, and ethics in coffee sourcing isn't always easy, and as part of our honest discourse, we will try and share what the challenges are in balancing these three elements without sacrificing the latter.

Because of this, we offer responsibly sourced coffees at different price points,  Some are simple, everyday brews that are easier on the wallet. Others might be more special, a treat for the taste buds, and a nod to the hard work of the farmers.

We have a particular interest in sourcing coffees that offer higher value addition for producers, high impact buying, as well as progressive processing. 
Working with importers we commit to purchasing coffee early, whilst it is still in origin, and release coffees as they land in the UK - ensuring our offer changes with the seasons and producers are given a surety to their sales.

From an everyday brew to an extraordinary special release, our aim is to do the best we can without overstepping our ethical boundaries or sacrificing on quality. No grandiose promises, just a genuine attempt to do right. And in the end, showcasing the wonderful flavours of coffee, each lot a captured snapshot of the tropical scenery upon which it was grown.

Our vision is profoundly straightforward: to offer a humble coffee experience, rooted in fairness, authenticity, and a genuine love for what we do. We’re here to share the coffee we love, hoping it finds a place in your heart too.

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