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We added mucilage from an Ethiopian variety and fermented the coffee in a closed tank for 7 days . Obata is typically known for its chocolate-forward body and structure , but by integrating Ethiopian mucilage, we elevate the sweetness, complexity, and aromatic expression — taking this variety to an entirely new dimension. Alejo Castro’s Second Farm This is the second farm owned by Alejo Castro, located in the Valle Central region —Costa Rica's oldest coffee-growing region, situated near the Pacific coast. This farm holds a special place in the heart of the country's coffee history and boasts unique conditions that set it apart. A Farm with Unique Conditions During my most recent visit in 2020, I had the pleasure of exploring this farm, located about a two-hour drive from Volcán Azul. Perched on the edge of Barva Volcano , the farm operates under organic farming practices , contributing to the coffee’s pure and natural character . Flavor Profile and Variety The Valle Central region is renowned for producing coffee with a rich, chocolatey flavor profile . On this farm, a rust-resistant Brazilian variety is cultivated—a cross between Timor and Villa Sarchí . This hybrid not only ensures high yields but also delivers outstanding quality , making it a favorite among coffee enthusiasts. Brewing Experience This coffee is exceptional for both espresso and filter coffee , offering an extremely velvety texture that delights the palate. The silky smooth mouthfeel , combined with its rich, chocolatey flavor and perfect balance, makes it a truly exquisite experience regardless of the brewing method. If you appreciate a coffee with a full-bodied, chocolatey profile and harmonious balance , this is a perfect choice—a testament to the rich traditions and innovative practices of Costa Rican coffee farming. 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