Cafetalera Herbazu Vera Saatchi, Laudis-Herba Manor, Orange County, Costa Rica

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Cafetalera Herbazu, Valasaki, Kadura, Costa Rica

Costa Rica is the most consistent and best quality coffee in Central America. Coffee production has a very long history. Coffee has been exported to England as early as 1800 in the 19th century. In 1880, the concept of fine coffee had not yet formed. Many high-altitude high-quality coffees (S.H.B) Coffee mixed with flat land is not particularly singled out. Due to the long and narrow terrain, natural conditions such as latitude, altitude, soil, rainfall and temperature greatly vary, resulting in rich coffee varieties. However, in Costa Rica, Robusta varieties are prohibited by law, and only Arabica varieties are allowed. Common coffee varieties include Caturra Cadura, Catuai Cadua, Villa sarchi, Ceisha, Bourbon, Villalobos, In Central America, the most common method of processing coffee beans is water washing, but more and more countries have sun beans and the most popular in recent years, honey processing beans (Miel Process), this trend began in Costa Rica.

Today Costa Rica has responded to the needs of foreign coffee buyers and developed a coffee revolution called "micro mill." The main spirit of micro mill is to hope that every small farm in Costa Rica can have its own micro-processing system, so that the farm can process its own coffee beans according to the simplest, fastest and cheapest processing method. This maximizes the quality of the coffee and makes the farm more profitable, but it also means that small farmers must be responsible for the coffee they produce and process.

Cafetalera Herbazu Manor is a well-known family coffee farmer. They do not help other coffee farmers contract or buy coffee from other farms. They only process their own coffee, indicating that the family has a certain persistence and persistence in coffee beans. The large amount is not the beans directly sought by coffee. This family has grown coffee on Herbazú land for more than 50 years and is a typical real family farm until 2001. Only the descendants of Barrantes Zuñiga's generation decided to build their own washing plant. In 2002, they began to cooperate with Hunter Coffee, a British green bean merchant. Cafetalera Herbazú is now a famous estate. This pure private land has 13 areas with an average area of 2.5 hectares. These 13 small areas are operated by 5 brothers and 8 sisters of Barrantes Zuñiga family.

Property Characteristics: Farms

Farm Name: Herbazú Herbazú

Farmer Farm Owner: Hermanos Barrantes Zuñiga

City: Lourdes de Naranjo

Region: Occidental Valley, Costa Rica

Country: Costa Rica

Coffee growing area: 32.5 hectares

Altitude: 1,500 m

Coffee Characteristics: Coffee characteristics

Variety: Caturra, Villa Sarchí

Villa Sarchí is derived from red bourbon, with bright and delicate citrus acid aromas and lower aromas of raisins and nuts. It is a rare and excellent coffee variety with a high complexity and balance.

Processing System: Fully Washed and dried on ratio

Top Jury Descriptions Judge's comment: Cinnamon 60 seconds from the first blast

aroma/flavor: raisin, vanilla, kernel fruit, jasmine, chamomile, grass, caramel, brown sugar

Acid: grape, tartaric acid, grapefruit acid, clean and refreshing acid

complex complexity and other: smooth round full, good balance, sweet is very good, the aftertaste of vanilla in the mouth

Flavor: sweet feeling accentuates, acidity reduces, mouthfeel is round.

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.