Introduction to Herbazu Processing Plant in Costa Rica and Costa Rican Coffee Flavor Profiles

Herbazu Processing Plant: A Legacy of Excellence

The Herbazu Processing Plant is situated in Costa Rica's Western Valley region, located on a mountainside approximately five kilometers north of Naranjo City. With a history spanning 80 years since its establishment by founder Barrantes, it is now jointly operated by the grandchildren of the Barrantes brothers. Covering an area of about 30 hectares, it is considered a medium-to-small coffee estate.

For many years, the estate sold its harvested red cherries to large local processing plants. However, since purchasing honey processing equipment in 2001, the family cousins have been processing all their coffee cherries at their own facility. Due to their sophisticated honey processing techniques, they have won numerous awards in recent years. The processing plant's reputation has grown significantly, quickly attracting international buyers and rapidly increasing family income, making it a highly successful case study in the micro-processing plant revolution.

Cultivation and Varietals

The estate primarily cultivates the Western Valley's unique local varietal—Villa Sarchi. This Bourbon lineage varietal is resistant to strong winds and thrives in high-altitude environments, making it perfectly suited for cultivation in the Western Valley region. It exhibits excellent acidity and diverse fruit notes in the front end, with very high sweetness.

Innovation and Recognition

In recent years, the estate has undertaken many innovations, including introducing traditional Bourbon, Kenya's renowned SL28 varietal, and the celebrated Geisha that has achieved great success in Panama. Although the main production still comes from the exceptional local varietal Villa Sarchi, the addition of these emerging varieties' characteristics, combined with Herbazu's top-tier honey processing expertise in Costa Rica, led to the estate winning the 2015 Cup of Excellence championship and setting a record-winning bid of $42 per pound.

FrontStreet Coffee's Recommended Brewing Parameters:

• Pour-over: V60 dripper, grind at 3.5 on Fuji R440, water temperature around 90°C
• French Press: Grind at 4, water temperature 90°C
• Siphon: Grind at 4, water temperature between 90°C-91°C
• AeroPress: Grind at 3.5, water temperature 90°C

Important Notice :

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