Varieties: Caturra, Catuai
Process: Natural
Drying: Raised African Beds
Soil: Volcanic
Cooperative: Cerro Boquete
Elevation: 1400 – 1700 MASLRegion: Brunca
Origin: Costa Rica
Notes: Grape, Prune, Eucalyptus, Chai
Juanilama (Lippia Alba), also known as Oaxaca Lemon Verbena, is a Costa Rican herb traditionally used to treat ailments like stomach aches, migraines, and high cholesterol.
This carefully crafted process begins with a tea made from ground Juanilama leaves, steeped overnight to extract its natural properties. The next day, a 5% sugar solution is added along with mossto—an inoculate teeming with beneficial microbes from anaerobic fermentation. Over three days, this living culture ferments, developing complexity and depth. It is then introduced at 5% v/v into fermentation tanks with depulped coffee cherries and water, initiating a transformation that enhances flavor. Once fermentation is complete, the coffee is washed and sun-dried for 16 days, finishing with an extra day in a Guardiola dryer for precise moisture control.
Co-fermentation can help coffee farmers by differentiating their offerings and expanding market opportunities. By introducing controlled fermentation with ingredients like fruit, herbs, or botanicals, farmers can explore the creation of unique flavor profiles. This added value can lead to better financial stability, especially for small-scale producers.
Additionally, co-fermentation allows farmers to innovate without requiring major infrastructure changes, making it an accessible for their operation. Transparency is the key to create new partnerships and customer engagement, helping farmers build stronger, more sustainable businesses.