Finca El Gato

Besides having an excellent flavor, the El Gato coffee from Jim Stewart’s small coffee farm also has an interesting backstory. Jim’s 30-acre farm on the Poas volcano in Costa Rica was the first OCIA certified organic farm in Costa Rica. These days, according to Jim, the place is “beyond organic,” what he calls “wild harvest.” With just 2 additional workers, Jim prunes from time to time, controls weeds with machetes, and selectively picks the ripe cherries. Every batch is floated twice, once before and once after pulping, to eliminate any defective beans. After being washed, sun dried and aged for 60+ days, the parchment is removed.

Besides having an excellent flavor, the El Gato coffee from Jim Stewart’s small coffee farm also has an interesting backstory. Jim’s 30-acre farm on the Poas volcano in Costa Rica was the first OCIA certified organic farm in Costa Rica. These days, according to Jim, the place is “beyond organic,” what he calls “wild harvest.” With just 2 additional workers, Jim prunes from time to time, controls weeds with machetes, and selectively picks the ripe cherries. Every batch is floated twice, once before and once after pulping, to eliminate any defective beans. After being washed, sun dried and aged for 60+ days, the parchment is removed.

Here’s Jim’s description:
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“The coffee, like a burgundy wine, is very elegant. The acidity starts out gently…the coffee doesn’t show well when cupped with current hybrid types of coffee as the acidity and body are delicate in comparison. This is a similar character to fancy burgundy wines when they are tasted next to California cabernets or merlots. However, like the wines, this coffee is great for drinking and cup after cup can be enjoyed. I find myself getting tired of modern coffees after a cup and a half, but I can drink the entire pot of El Gato XR VSOBT.”       

We have just 120# of this coffee available. Shop here while our supply lasts.