Finca Licho – Costa Rica


Brand: Hasbean

Region: Western Valley

Variety: Villa Sarchí

Fermentation: Yellow Honey

Taste Notes: Raspberry, Frangipane, White sugar

Suggested: For Espresso & Filter

Roasting Date: 23.11.2020

Situated 1,500 metres above sea level in the region of Naranjo, the farm is located in the volcanic Northern Cordiles corridor of the Western Valley, which is an area famous for its excellent coffee production. The majority of the coffee grown at Finca Licho is Villa Sarchi variety, but there’s a smidge of Caturra too (they’re about 65% and 25% of production respectively). The remainder of coffee production is made up of a mixture of more unusual varieties, some of which (this Pacamara lot!) we’ve been able to snag this year now that they’re established enough to provide a crop.

This coffee is honey processed, which is similar to the pulped natural method. The outer skin and fruit pulp is removed from the seed (bean) of the coffee inside, and it’s left to dry. The main difference between this and a pulped natural is that there is less water used when the cherry is removed, so mucilage sticks to the surface of the bean. There are a spectrum of varying honey processes depending on how much of the fruity material is left intact – these range from white honey (least mucilage / closest to a washed coffee) to black honey (most mucilage / closest to a natural coffee). Lighter honeying methods tend to be used on coffee from higher altitudes, and darker honeying for lower altitudes. This is based on the producers‘ understanding of which crops will benefit most from the different attributes that honey processing brings to the cup, as the sugar content of the fruit alters fermentation and increases the perception of sweetness in the final coffee.

Lieferzeit: 2-3 Werktage

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