Description
About the estate
The Finca Bányai Coffee Husk - Costa Rica comes from a farm located 15 km from the Poás Volcano and 25 km southwest of the Congo Volcano, in the heart of the Lourdes Valley. Its curved plots, divided into five parcels, receive a diverse solar exposure throughout the day. The constant flow of fresh air from the east and west prevents excessive humidity and reduces the risk of disease in the coffee trees. The nutrient-rich soils enhance the quality of the fruit, and agronomic management is entirely manual: no herbicides or chemical pesticides are used. At altitudes of between 1,410 and 1,450 m above sea level, the farm is crossed by the "Bendición de Dios" water source, essential for both plant care and post-harvest processing. Bányai has its own mill, which allows the fruit to be processed directly and allows absolute control over the quality, from the harvest to the drying of the peel.
Shell processing
The coffee husks come from carefully selected ripe cherries. Once pulped, the hulls are dried under strict controls to preserve their sensory expression to the maximum:
● Drying: on African beds
● Duration: 23 days
● First stage (3 days): removed every 2 hours between 06:00 and 18:00
● Nights: protected from dew between 18:00 and 06:00
Age of plants: 6 years
This careful honey process preserves some of the natural sugars in the mucilage, adding complexity and sweetness to the infusion.
Preparation recommendation
To fully enjoy its nuances, we recommend preparing this infusion as follows:
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Amount of shell: 20-22 g
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Water: 350-400 ml
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Temperature: 85-92 °C
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Infusion time: 4-5 minutes
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Method: French press
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Serve warm and, when cooled, you will notice a fresh profile with a hint of muscatel wine.
