Reserve series coffee in a special packaging tube from Colombia Finca Alto Bonito.

Finca Costa Rica - 2023 Vintage Lot (Copy)

$25.00

Boxcar’s Reserve Series highlights one-of-a-kind and exceptional coffees, from vintage lots preserved in our deep freezer to unique processing methods and rare varieties, expertly roasted to highlight their unique attributes. 

The Fourth edition in our Reserve Series is an ultra-limited 110lb lot of Sidra from Libano, Tolima. This coffee was such a standout from our recent purchasing trip to Colombia that we air freighted it to our roastery to share it with you as soon as possible. In this jammy and rich but refined cup, expect deeply sweet and ripe concord grape, tart red plum, and an orange marmalade background. This Reserve lot is not the one to miss out on! 

Boxcar’s Reserve Series highlights one-of-a-kind and exceptional coffees, from vintage lots preserved in our deep freezer to unique processing methods and rare varieties, expertly roasted to highlight their unique attributes. 

The Fourth edition in our Reserve Series is an ultra-limited 110lb lot of Sidra from Libano, Tolima. This coffee was such a standout from our recent purchasing trip to Colombia that we air freighted it to our roastery to share it with you as soon as possible. In this jammy and rich but refined cup, expect deeply sweet and ripe concord grape, tart red plum, and an orange marmalade background. This Reserve lot is not the one to miss out on! 

Origin: Líbano, Tolima, Colombia
Farm: Finca Alto Bonito
Producer: Rodrigo Perez
Variety: Sidra
Process: Honey
Flavors: Clear and focused with flavors of Concord grape, red plum, and orange marmalade.


Background:
Finca Alto Bonito is a small farm located in Libano, Tolima, Colombia, at 1500 meters above sea level. The farm is owned and operated by Rodrigo Perez. To process this coffee, Rodrigo begins by harvesting only perfectly ripe, red cherry and floating the coffee to remove unripe and defective coffee. After sorting, coffee is depulped and fermented in 2 stages over 144 hours. First, the coffee is fermented for 24 hours in open air, followed immediately by an anaerobic fermentation for 120 hours. The resulting profile is clear and clean, with heightened fruit and a heavier body.