Central American High Altitude Coffee Costa Rica Herbalife Estate Introduction Cup Test Data

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Orange County, Costa Rica-Herbard Manor (Cafetalera Herbazu)

Costa Rica is the most stable and best coffee in Central America. Coffee production has a very long history. Coffee was exported to Britain as early as 1800 in the 19th century. In 1880, the concept of fine coffee had not yet been formed, and many high-altitude quality coffee (SHB) mixed with plain coffee were not particularly singled out. Due to the long and narrow terrain, great differences in latitude, altitude, soil, rainfall, temperature and other natural conditions have given rise to a wealth of coffee varieties, but in Costa Rica Robusta varieties are prohibited by law, only Arabica varieties are allowed, the common ones are Caturra Kaddura, Catuaikaduai, Villa sarchi, Ceisha, Bourbon bourbon, Villalobos. The most common way of processing coffee beans in Central American countries is washing. But sun-dried beans and Miel Process, the most popular in recent years, are emerging in more and more countries, a trend that began in Costa Rica.

Now Costa Rica has responded to the needs of foreign coffee buyers and developed the "micro mill" coffee revolution. The main spirit of micro mill is that every small farm in Costa Rica can have its own micro-processing system, so that it can be received, processed and bagged by the farm itself. Farms can dispose of their own coffee beans in the simplest, fastest and cheapest way, so that the coffee is of the best quality and the farm is more profitable, but it also means that small farms are responsible for the coffee they produce and handle.

Cafetalera Herbazu Herbal Manor is a well-known family coffee farmer. They do not help other coffee farmers nor buy other farm coffee. They only deal with their own coffee, saying that the family has a certain persistence and dedication to coffee beans, and a large quantity is not the beans we are looking for. This family has grown coffee on the land of Herbazu for more than 50 years. It is a typical real family farm. It was not until 2001 that the descendants of the Barrantes Zuniga generation decided to build their own washing treatment plant, and in 2002 it began to work with the British raw bean manufacturer Hunter Coffee. Cafetalera Herbazu is now a famous estate, this pure private land has 13 areas with an average area of 2.5ha, these 13 small areas are run by five brothers and eight sisters of the Barrantes Zuniga family.

Property Characteristics: farm characteristics

Name of Farm Farm: Herbazu Herbard

Farmer Farm owner: Hermanos Barrantes Zuniga

City City: Laudis in Lourdes de Naranjo Orange County

Region producing area: Occidental Valley western Costa Rica valley

Country countries: COSTA RICA Costa Rica

Coffee growing area Coffee planting area: 32.5Hectares ha

Altitude altitude: 1500 m

Certification certification: None none

Coffee Characteristics: coffee characteristics

Variety varieties: Caturra Kaddura, Villa Sarchives Vera Saatchi

Villa Sarchi Vera Sachi is derived from the red bourbon species, with bright and delicate citrus acidity and low raisin and nut aromas, high complexity and a full sense of balance is a rare excellent coffee variety.

Processing System treatment: Fully Washed and dried on patio is completely washed and dried on the platform.

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma / flavor flavor: raisin, vanilla, drupe, jasmine, chamomile, forage, caramel, brown sugar

Acid quality: grape, tartaric acid, grapefruit acid, clean and fresh acid

Complex complexity and other other: smooth, round and full, good balance, sweetness is very good, aftertaste of vanilla

Cup test date: 2013.05.17

Dry aroma: 8

Wet aroma: 8

Clean: 9

Sweetness: 9

Acid quality: 8

Taste: 8

Flavor: 9

Yu Yun: 8

Balance: 9

Overall: 8

Cup test score: 84

Cup test notes: increased sweetness, reduced acidity, round taste.