Copy of Costa Rica Lilo Microlot Transparency Report
The Lilo Microlot is a partner farm of Hacienda LaMinita on the Banks of the Tarazzu River. Milled in partnership with LaMinita at the Beneficio Rio Mill, one of the most advanced coffee mills in the world.
The coffee arrives at the mills in large trucks. These trucks pick up the coffee from the receiving stations (recibidores) on the farms and transport it through the mountains to the mills. It is critical that processing of the coffee begins within 24 hours of the coffee being picked from the trees. If the processing is delayed, the fruit will begin to spoil ruining the coffee seeds contained within the cherry.
As the coffee is unloaded from the trucks, it is measured into a large rectangular container called a medida. The bottom of the medida his hinged to allow the coffee to be dropped into the receiving tank after being measured. The receiving tank is filled with water, and it is here that the first quality separation takes place. Any overripe (bellota), seedless (grano vano), or unripe green (verde) cherries float to the top of the tank due to their lower densities. These are channeled off to be processed separately.
The dense ripe fruit sinks to the bottom of the tank, and is moved via a siphon through a destoner (despiedrador). The destoner will remove any stones or heavier density items that may have inadvertently gotten mixed in with the cherries.
A depulper (chancador) then removes the outer skin from the seeds and the miel. It does this by cutting the skin and squeezing the fruit between an inner drum and an outer surface. The distance between the drum and the surface needs to be carefully adjusted to ensure the seeds are not crushed by the depulper. The skins of the coffee are collected and typically trucked back to the coffee farms to be used as a mulch.
The coffee then moves on to a criba. A criba is a cylinder made of bars separated by a precisely measured distance. A screw conveyer moves the cherries through the criba. The purpose of this step is to remove any cherries which did not have the skins removed in the depulper (this may be due to small size or hard unripe fruit) from the properly depulped seeds. The depulped seeds (first quality) fall through the bars of the criba and move on to the fermentation tanks, while the undepulped fruit moves on for further processing (second and third qualities).
For additional information about the farm, please visit the Hacienda LaMinita website.
TASTING NOTES: Watermelon, Dried Berries, Citrus
COFFEE INFORMATION
| Origin | Costa Rica |
| Variety | Caturra, Cattuai |
| Process | Washed |
| Farmer / Producer | Lilo |
| Region | Los Santos |
| Sub-region | Tarrazu River |
| Mill | Benefecio Rio Tarazzu |
| Farm | Hacienda La Minita |
| Agricultural Practice | Regenerative |
| Elevation (MASL) | 1650 |
| Origin Cup Score | NA |
Farmer-first Information
We take a farmer-first approach when sourcing our coffee, recognizing that the best coffee often comes from family-owned farms. Our commitment ensures that farmers are fairly compensated for producing the highest quality coffee. Our approach goes beyond coffee; it's about empowering farmers and their families to thrive.
- Farmer/Producer Relationship Length with BLCC: 1 year
- Farm Gate (price paid to farmer): $4.99 (per lb)
- New York Arabica Coffee Price (I:NYACP): $1.88 (per lb)
- Percent above C-Market: 265%
Facts about Coffee Farms across the world
It's a fact that the world's coffee comes from families, not big corporations. Every bag of coffee that we deliver to you comes directly from these incredible coffee-producing families. Their dedication to their craft and commitment to sustainable practices truly make every sip of our coffee a unique experience. This is the ethos that drives us every single day.
