Mayra's Costa Rica
Region: San Marcos, Costa Rica
Elevation: 1,800 masl
Roast Level: Medium-light
Tasting Notes in Magnolia's Blend: Dark chocolate, rose, fruit punch
Mayra's Costa Rica
Investing in livelihoods
The community among the Bella Vista municipality have been growing coffee for hundreds of years. This is where Rosalba Cifuentez was born, with roots deep in the coffee community.
Producing coffee in this region isn’t always by choice, as there is little else to offer this community for alternative economic livelihood. Even still, there is rich pride and skill celebrated among those who produce this high-quality coffee. Women are often married at a young age and are expected to raise and care for the family, as well as maintain the coffee production tasks. Despite their efforts to produce high-quality coffees, these women still need to supplement their income through other revenue sources – like washing clothes, selling produce, and other domestic tasks – in order to support their children’s education and wellbeing.
Rosalba started Mayan Harvest to showcase and support the women in her community so that they can earn more for their coffee, and reach a wider audience internationally. Through her effort, she has grown the export reach of the Bella Vista’s Women Coop, increased revenue, and solidified the pathway for these women to continue their future in coffee.
Above images courtesy of Mayan Harvest
This coffee offers a delicious cup in almost any brew method, but we love brewing in a chemex where the bold flavors are balanced with a natural sweetness.
RATIO : 1:15
BREWER : Chemex
GRIND : Medium-coarse
WATER TEMP : 205 F
1: Grind the coffee once the water is heated up. Pre-wet the Chemex filter in the brewer, pouring out any access water. Set up your brew station on a scale.
2. Wet the grounds to let them bloom with about 50g of water. This allows the initial release of CO2. Bloom for about 30 seconds.
3. Pouring in a spiral motion starting in the middle of the grounds, pour about 2/3rd total water.
4. After the coffee has filtered through about 1/2 inch (exposing the grounds to air) complete the second pour, again using a spiral motion in and out. Complete all the desired water.
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