This Villa Sarchi is crammed full of this sweetness and a dense caramel like sweetness is a primary feature of the taste and flavour profile in the cup.
Depending on the brew method there are then slight variations in the fruit like flavours present. Brewed as a filter the flavours are more towards dried apricot, some green apple and a medium intensity zesty mandarin acidity. Moving towards aeropress and espresso some subtle hints of vanilla and red berries become noticeable as well.
The Perla Del Café micro-mill in Costa Rica’s West Valley sits at the top of a ridge overlooking the town of Naranjo, and has consistently produced some of Costa Rica’s most exemplary coffees over the past decade. At around 1600 metres above sea level this is not the highest farm in Costa Rica, but a cool micro-climate slows down the ripening phase and sugar development of the coffee cherries, creating the potential for delicious coffee.
The mill’s 17 hectares is split into a number of smaller farms to manage micro-lots and quality over the season. This micro-lot, Palomar sits along the higher altitude range of the plots and at the side of the farm closest to the road into Naranjo town. Like the majority of Perla Del Cafe’s coffee, is processed by the yellow honey method.
Owner Carlos Barrantes’ hands on quality focus led to the installation of a brand new parabolic drying system in 2016 and this makes sure the coffee dries in a controlled and consistent environment over ten to fifteen days. This control retains the sugar stability in the green coffee, giving our supplier, Artisan Roast, an exceptional raw product to work with in the roastery.
Producer: Carlos Barrantes
Region: Cirri Sur, Naranjo, Valle Occidental, Costa Rica
Farm: Palomar, La Perla Del Café Micromill
Cultivar: Villa Sarchi
Process: Yellow Honey Process
Altitude: 1500m – 1650m asl
Our supplier: Artisan Roast