Costa Rica Obata MariaJosé
Obata is a newly researched hybrid variety of Arabica coffees, proven to produce up to 40% more coffee cherries than the traditional varieties like Caturra and Catuai. Furthermore, it only uses one third of the fungicides necessary to protect the coffee plants. This is good news for the farmers because these new varieties like Obata are more resilient to diseases and highly adaptable to a changing climate. According to World Coffee Research, investing in such varieties will result in major global productivity and quality gains in the next 10-20 years.
The good news for us is that the Obata coffee tastes absolutely delicious. In the coffee world, there’s a common misconception that hybrid coffees don’t taste “as good,” for reasons that the great great greatparent of these hybrids is a Robusta—the other major coffee variety known to be less sweet. However, when the Coffee Institute of Costa Rica conducted a blind-tasting in 2016, the Obata coffee scored higher than both Caturra and Catuai – the more traditional Arabica varieties.
What makes this coffee even more special for Fulcrum is that this Obata coffee comes directly from Blas’ family’s farm in Central Valley, Costa Rica. From the start of a seed, the Obata coffee has been touched by the members of Blas’ family in every step of the way. Blas’ brother in law planted the seed back in 2015, then his niece picked the coffee cherries once they were perfectly ripe, and finally, his cousin processed it at arguably one of the most well-known coffee mills in Costa Rica named Las Lajas.
We’re the first roaster ever in Seattle to feature the Obata variety. It is so juicy and lively with watermelon, lemonade, and strawberry notes. It’s unbelievably delicious, enough to shake the paradigm against hybrid coffees.
Producer: MariaJosé Vega Alfaro
Taste Notes: Juicy and lively with Meyer lemon, strawberry, and watermelon notes
Region: Central Valley, Costa Rica
Altitude: 1,500 MASL