||Costa Rica Finca Kattia Herbazu Yellow Honey Process Villa Sarchi 2014
||Varietal: Villa Sarchí
This is another of our coffees from Costa Rica, and an old favourite that's returning - but this time with a little more information. .
Costa Rica Herbazu is a mill in the Narajo region of Costa Rica, and it is not a million miles from the amazing and lovely Licho. Like Licho, this is a family-run concern. It consists of 13 micro farms, owned by 5 brothers and 8 sisters who all have a say in the running and development of this farm/mill. I was lucky enough to visit Herbazu and meet some of the family in February 2011, February 2013 and again this year in January 2014.
The farm is called Finca Nardo after one of the oldest brother, and is situated around 1500 to 1600 metres above sea level in the west valley of Costa Rica. It is planted with the Villa Sarchi varietal, and made up with some smaller lots of 'Kenya' Geisha and Catuai. The farm uses the 'honey process method.' This is where the cherry is removed from the seed without water so all the mucilage is stuck to the seed. It's then placed in the sun to dry, but it needs to be turned during that drying process. It's a complex process that I won't go in to here, but it's very interesting and I think it has a bearing on the flavour. Of course the processing happens at the Herbazu mill. This is a step up in traceability we have had in previous years, which we like very much.
I was lucky enough to cup nearly 20 different lots of coffee from this farm both this year and last (different days' picking, different parts of the farms, different honeys of red and yellow), and this one shone head shoulders and a little tippie-toes above them all. On a blind cupping table of over 130 coffees this was one of my favourites; it was super special, and I hope you are going to feel the same about it too.
In the cup expect hug, sticky, sweet toffee, but then there's a blast of lemon acidity (sweet lemons) before the toffee marches back with a huge hit of Nutella chocolate spread. In espresso there is a hint of candy floss too. Super sweet coffee.
Farm: Finca Nardo
Varietal: Villa Sarchí
Processing: Honey Process
Altitude: 1,500 -1600 metres above sea level
Owner: Hermanos Barrantes Zuñiga
City: Lourdes de Naranjo
Region: Occidental Valley
Medium to medium dark roast. My preference is just into second crack, first few pops then drop.
"Quick Look" Guide
Toffee, sweet lemons, Nutella chocolate spread, candyfloss.
« Back to Coffee Archive