Introduction to the Flavor characteristics of Costa Rican Coffee beans description of the Variety characteristics of Hernan Solis Vera Saatchi

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The micro-batch produced by the well-known Yelsa treatment plant (Helsar de Zarcero mill) in Naranjo (located in the western valley) is not a mixture of several small farmers, but comes from a single farm, the owner is called Hernan Solis, and all the batches of a single variety-Villa Sarchi. Vera Satchi is a natural mutant derived from the ancient bourbon (Bourbon) and has long adapted to the climatic environment of Costa Rica, especially in Orange County. Hernan's farm is located in an area called Llano Bonito at an elevation of 1600-1700 meters above sea level in Orange County. On the one hand, the excellent quality of Hernan's coffee is also due to the high-quality treatment process of the Yelsa washing plant. Even if good coffee products are grown at high elevations, a faulty washing or drying process can fall short. Yelsa is a processing plant owned by coffee farmers, which continues to produce high-quality coffee every year, including neighboring small coffee farmers, helping to build capacity for small batches of coffee to be processed separately. The careful care given in the whole process of this coffee from planting and harvesting to treatment is proved by its beautiful flavor. He has a bright taste and a good texture and balance. In City (urban-medium) baking, the flavor shows a screaming high tone, but when baked in Full City (city-wide-medium depth), it can also show a well-balanced taste. Can be said to be "versatile"!

The ground dry powder (dry aroma) is quite fragrant, with perfume and floral honey and yellow cherry aromas, accompanied by sweet spices, such as cinnamon twigs, and even fennel in deeper baking. When injected with water, the fragrant outline of this coffee will be presented vividly. The coffee powder shell (crust) has the smell of toffee, and when the residue is broken (wet aroma), there are bursts of dried cherries and spiced pumpkin pie mixed with whole wheat pie. It is interesting to measure the difference of flavor profile between City baking and City+ baking cups. The flavor of City baking is complex, with wonderful acidity / sharpness, reminiscent of white grapes and lemons. The acidity of City+ baked plums shows succulent fruits with peeled tannins, while the flavor is a mixture of heavy cream and roasted sugar. What the two different baking degrees have in common is the feeling of heavy molasses and high proportion of cocoa (about 65%, 75%). The taste of the coffee is the best when roasted moderately, and the sweetness matches the bright acidity of the previous stage.