Miraculous orange coffee fruit in the coffee garden in the West Valley of Costa Rica

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WEST VALLEY

West Valley, the first farmer settled in the 19th century and brought coffee.

The area is divided into 6 sub-regions, surrounding the urban centers of San Ramon, Palmares, Naranjo, Greece, Sarchi and Athenas.

Sarchi has a specific coffee variety called Villa Sarchi.

The highest elevations in the region are located around Naranjo, and some amazing coffees can be found at the elevations of this region.

Altitude: 700- 1,600 m

Harvest: October-February

Coffee Garden was founded in 1989 and is located in the West Valley region of Costa Rica's capital city of San Jose.

It is also located near the volcanic ground, which allows coffee to produce a special quality of taste.

Maria Mayela Quesada decided in 2005 to build her own processing plant to process all the coffee on the estate.

Years of hard work have finally borne fruit, and in 2008 it was voted the best coffee in the country, winning national and international C.O.E. recognition.

A very special miracle occurred in Coffee Garden this year, which also attracted the attention of international coffee lovers.

Several hectares of coffee trees have mutated naturally, and red and yellow Catuai have suddenly turned into magical orange coffee cherries.

The taste of coffee was also welcomed by everyone.

Similar to the coffee green bean treatment used by 2015 World Barista Champion Sasa Sestic:

The four elements of this approach-

1. Shade system

The shade system effectively blocks out sunlight, allowing the coffee pulp to produce more sugar, resulting in more sweetness and a wonderful, shiny acidity in the final coffee.

2, stainless steel container

Once harvested, the beans are fermented in stainless steel containers, eliminating the use of traditional cement or ceramic tile containers that absorb the flavor of the beans rather than retaining more of the coffee flavor in the coffee pulp.

3. Carbon dioxide

The container in which the beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. This ensures that all the flavor and aroma of coffee are retained in the coffee, and the flavor of coffee is more obvious.

4. Controlled environment

Finally, these containers of coffee beans are placed in a controlled environment, which ensures that the coffee beans with the same flavor can be reproduced every time. However, the traditional processing method is affected by weather, humidity and other factors, and it is difficult to ensure that the flavor of beans treated every time is consistent.

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