COSTA RICA PALMICHAL MICRO-MILL VILLA SARCHI HONEY - COFFEE BEANS

Crema and the taste of coffee
The Costa Rica Palmichal Micro-Mill Villa Sarchi Honey is harmoniously sweet, round and tasty thanks to the way it is processed. Tasting it carefully, it is easy to detect notes of ripe fruit, especially plums, cherries, apricots and peaches.
This coffee is recommended to be prepared with a filter, in a moka pot or as a cold brew. Its sweetness and juiciness develop nicely.
Origin of coffee

The Palmichal Micro-Mill Villa Sarchi Honey in Costa Rica is special in many ways. Among the first is the so-called Honey processing method. It gives the coffee a beautiful, complex and sweet taste. The standard process does not use water and is as follows: immediately after harvesting, workers remove the top skin of the ripe coffee cherry, under which only the sweet flesh surrounding the bean is found.The coffee is spread on concrete slabs and dried in direct sunlight with frequent raking. It is important to cover the fruit overnight with a large tarpaulin to prevent it from getting wet. The sweet taste of coffee beans is due to the slimy pulp. After drying is completed, after about 20 days, the dry parchment is removed by hand or with simple machines.
Another speciality is the place where the coffee is grown. Costa Rica's Tarrazu region is one of the country's main coffee-growing areas. Not surprisingly, it has about 100 times more coffee trees than its population. Growing on bushes planted in volcanic, mineral-rich soil, the crop benefits from long days of sunshine and light breezes from the sea.
Villa Sarchi is not a typical coffee variety. It is a natural mutation of the Bourbon variety, which grows well at high altitudes and is resistant to strong winds. Its growth is characterised by dwarfism. Villa Sarchi was discovered in Costa Rica in the 1950s. It is grown nowhere else in the world except in Costa Rica.
Finally, we mention the La Falda farm, taken over from Miguel Diaz's father. It is located about two hours from San José, at the foot of La Falda, or the (skirt). The shape of the mountain resembles this particular piece of cloth. Miguel Diaz took the best of his father's knowledge and added modern techniques. The result is a high quality coffee, processed in the very small Palmichal-Micro mill. Honey-processed coffee is always extremely attractive. In the case of the Costa Rican Palmichal Micro-Mill Villa Sarchi Honey, the taste is beautiful, complex and sweet, with a great aroma. Farmer Miguel Diaz knows exactly why he sticks to his father's best practices. As a result, he gives the world a coffee with a silky body and notes of ripe fruit. Place of origin:
Costa Rica

Species:
Villa Sarchi

Countryside:
Tarrazu

Sea level f. m.:
1700m

Taste:
Sweet, notes of stone fruit

Processing:
Honey Instructions for use

Grind the coffee according to its type.
Use at least 1.5-2 teaspoons (about 7 g) of ground coffee per cup.
Pour off the coffee with water at about 95 °C.