{"product_id":"costa-rica-corazon-de-jesus-geo-natural","title":"Costa Rica Corazon de Jesus \"Geo Natural\"","description":"\u003cp\u003e\u003cb\u003eCountry:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Costa Rica\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eRegion:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Central Valley\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eVarietal:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Catuai\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e \"Geo Natural\"\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eAltitude:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 1,700 - 1,800 MASL\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eCupping Notes:\u003c\/b\u003e Strawberry, Rose Vanilla\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDescription:  \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThe Alvarado Fonseca family started Corazón de Jesús in 2015 with a narrow goal: produce genuinely exceptional coffee out of the Chirripó micro-region. Ten years in, their small mill has the record to back it up — third place at Cup of Excellence in 2022, second in 2024, and in 2025 first place across all three processing categories, honeys, naturals, and washed. Sweeping all three is not a fluke, and it's put them squarely among the benchmark microlot producers in Costa Rica.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFinca El Salitre sits at 1,700–1,800 meters on the slopes below Costa Rica's highest peak. Nights get sharply cold up there, which slows cherry development to a crawl and lets the plant pack in sugars and organic acids — the reason Chirripó lots tend to come across so structurally distinct. Pérez Zeledón as a whole has been growing coffee since the late 19th century, with roughly 12,000 hectares spread across 4,200 smallholder farms.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGeo Natural is the family's own process, developed over months of trial. Hand-picked cherry goes into a 48-hour anaerobic fermentation in hermetic bags at 18–20°C, then 4 to 7 days of gradual dehydration on raised African beds. The distinguishing step comes next: the partially dried cherries get resealed in bags and held for 10 to 15 days at 15–17°C, a cool aging phase that pushes a wine-like maturation and knits the flavors together. Drying finishes on patios over about 15 days, and the lot then rests 4 to 5 months before dry-milling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCatuaí is a cross of Mundo Novo and Yellow Caturra, and above 1,600 meters in mineral rich soil it produces about as clean and dense a cup as a coffee is capable of.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bodhi Leaf Coffee","offers":[{"title":"Default Title","offer_id":48920535531694,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/1669\/files\/CORA26_89fafdf8-7a72-45e9-addb-b69e0d248c7a.jpg?v=1787077109","url":"https:\/\/www.bodhileafcoffee.com\/products\/costa-rica-corazon-de-jesus-geo-natural","provider":"Bodhi Leaf Coffee Traders","version":"1.0","type":"link"}