Costa Rica Cafetalera Herbazú 2008-2009


Bean name Costa Rica Cafetalera Herbazú 2008-2009
Country Costa Rica
Region Costa Rica Central Valley high mountains Naranjo
Other info Lourdes de Naranjo, Washed and sun-dried on p


Herbazú coffee comes from a group of 13 farms (average 2.5hect each) each of these farms belongs to the sons and daughters of Don Toño Barrantes. The 5 men and 8 women are the four generation of coffee farmers and between them share all the various coffee crop stages (planting, pruning, picking, milling, drying, etc.)

The farms are located in the highlands of the Naranjo region in the village of Lourdes. It possesses an ideal climate and soil for the production of specialty coffee. I've been told by those in the know for a few years now that Naranjo is on the up and that

The cherries are pulped right after they are harvested and the parchment is sun-dried at the farm's patios.

What unusual about this coffee is the varietal, sure you may have heard of Caturra but the Villa Sarchi is an unusual one. This variety has its origins in Costa Rica and was first planted back in the 60's. It ripens uniformly and is suitable for high altitude misty coffee zones. This isn't the last Villa Sarchi we stock this year and that's because its cupping so well.

This was the coffee James Hoffmann used in his world Barista championship win bringing the title home to the UK. I cupped this before I knew he was going to use it and decided we were going to stock it, when we won, we hovered up some more, but its going to be popular so don't hang around.

In the cup expect chocolate smoothness and rich after-taste. There is a fruit that some describe as red berry like but I describe it more as a cross between maraschino cherry and candy floss. I guess that tells you it has a sweetness, but it also has lots of body. I maybe would have discounted it as an espresso if others hadn't have convinced me to try and the original cupping I thought what a great filter, but with some work it will be good in both brewing methods.

Cupping notes

Clean cup 7/8
Sweetness 8/8
Acidity 7/8
Mouthfeel 8/8
Flavour 7/8
Aftertaste 7/8
Balance 7/8
Overall 7/8
Correction +36
Total 94

« Back to Coffee Archive