Introduction to the information of Yerba Chateau in Costa Rica the flavor characteristics of Vera Shatchi coffee treated with white honey

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Costa Rica Herbazu Villa Sarchi

Brief introduction

The Yerba White Honey treatment in March 2017 has the vast flavor of green prairie, mint and cool fragrance, looking forward to the next taste.

The Villa Sarchi species of Yerba is famous for its excellent quality and low yield. this batch belongs to the white honey treatment method and is the annual selection.

[blessing of the world champion]

The 2007 WBC champion is James of Square Miles, UK, who used Yerba garden beans in the World Coffee Masters Competition in Tokyo to bring the estate onto the world stage. Over the past 10 years, we have purchased a total of 8 batches, including this batch of white honey treatment.

James highly recommended Costa Rica's Yeerbayou on its website. Apart from the bean, which won him the WBC world championship in Tokyo, it was mainly because of its changeable flavor, which made James love it. He has tested drinking with French pressure, Chemex (glass cup) and Espresso. James said that the flavor changes of this bean under different roasting degrees are fascinating.

Over the past 10 years, in depth of her excellent quality and delicate flavor, even in severe years, we were able to pick out her excellent batches. We decided to purchase entirely on the basis of cup test quality. After we decided to purchase for the first time in 2007, we knew that James had decided to compete with this bean (purchase first), but it also made us feel honored.

[significant relationship between micro-treatment field and honey treatment]

This rich, varied and unique coffee comes from Herbazu. Herbazu belongs to the micro-processing plant of the Don Tono Barrantes family, whose estate is located in the Lourdes Valley in Naranjo region County. Orange County belongs to the western valley (West Valley) producing area of Colombia.

Orange County is no stranger to the western valleys. Since 2006, we have been purchasing directly from small, attentive farms. In addition to establishing a direct relationship, coffee farmers can also quickly hear the voices of consumers.

Before 2005, Costa Rica was almost always a large processing plant, with an annual output of more than 100000 bags and tens of thousands of members, but for coffee farmers who can produce good coffee and often produce only 100 bags a year, unless they develop their own small processing plants, otherwise the coffee will be flooded into large cooperatives and cannot be exported under the name of their own farm. Some small farmers who produce high-quality coffee have seen the awakening. This awakening wind is the rise of micro-miller (micro-processing plant).

These newly emerging micro-processing plants, if they do not help neighboring farms handle raw beans, often have only a few containers a year, but the advantage is that they can be slightly protected and adjusted to the best processing flow at each stage, and at the same time, there is no need to be afraid that large bean merchants will not purchase, as long as the quality is good and is known by boutique soybean merchants, they will be able to establish a DT relationship (according to DT, that is, direct trade, the direct relationship model pushed).

Only micro-processing plants can produce high-quality honey beans such as Brumas and Yerba, because it is difficult to carry out different retention of sticky ingredients in small batches in large cooperatives. the main reason is that it is not cost-effective and unless the customer has enough to handle a large batch, they will handle it as an average.

On the other hand, the micro-processing plant starts to monitor and control the condition of beans at the harvest end, and the concepts of the two [post-harvest processing] are actually different.

Yerba Fu is the forerunner of this micro-processing wind! I just mentioned that Herbazu is 13 small farms from the same family, owned by the children of Don Tono Barrantes, they are all brothers and sisters (each has an average farm area of 2.5ha). Because of their strong dedication and in order to save labor costs, they all support the various stages of coffee planting such as planting, pruning, picking, milling, drying, and the family work together to take care of each other's estates. Herbazu's farm, which only handles family coffee, is a typical family farm because they do not help other coffee farmers or buy other people's coffee cherries.

Honey treatment, that is, Miel lining method, is developed from micro-processing plants and comes from small farms, which are harvested by themselves. After removing the peel of coffee cherries, they retain the amount of sticky layer, and then continue to dry. This mage is from Pulped Natural, Brazil. After the shell beans are sun-dried or machine-dried to a moisture content of about 11.5% FU12%, they are handed over to the dry treatment field for shelling and grading. The advantage is that they only need to find the last dry treatment field to cooperate, while the quality and treatment of raw beans can be close to 100% self-control.

High-quality miel-treated coffee, in addition to cup testing, visit the micro-processing plant in person to observe the processing mode of each stage, which is a very important control, so as to avoid the purchase of batches just a flash in the pan. After the honey treatment is finished in the sun, the colors of the beans with shells can be divided into: White honey, yellow honey, red honey, black honey.

[rare and good variety Villa Sarchi Vera Shachi] Villa Sarchi originates from Costa Rica and is very suitable for planting in areas with high elevations and large temperature differences and strong winds from time to time. This species does not need the protection of windbreakers. The tree shape of Villa Sarchi is similar to that of Caturra and Pacas, but the leaves are more luxuriant, but she has better wind resistance and the ripening period of coffee cherries is consistent. It is convenient for coffee farmers to harvest and suitable for planting in high altitude areas. During our cup test, we have tested different varieties of Yeerba, and we will purchase Villa Sarchi for four consecutive years, also because of better quality.

The following are Yeerba "Manor" bags and this batch of raw beans treated with Villa Sarchi honey:

Basic information:

Country of origin: Lourdes (West Valley Naranjo region), Orange County in the valley west of Costa Rica

Name of the manor: Yerba Cafe Herbazu (the representative name of the family manor group)

Brand: HBZ estate coffee

Variety: 100% Villa Sarchi species

Treatment method: White honey treatment, White honey, sun drying in the later stage

Harvest time: 2016 Grade: SHB-EP selection

Cup test data: (M0 + baking degree, baking time 12 minutes, starting pot in the middle of an explosion)

Dry fragrance: vanilla, tea, rich oil flavor

Wet fragrance: chocolate, vanilla plants, honey

Sipping: the green prairie has a slightly cool mint feeling, the nose has a long-lasting fragrance of honey black tea, the finish rhyme brings out the smoothness of chocolate oil, and the aftertaste of cinnamon with the sweetness of honey syrup.