Costa Rica Finca Angelina | Flavor Profile of Sun-dried Villa Sarchi from Herbazu Processing Plant

Costa Rica Finca Angelina | What is the Flavor Profile of Natural Process Villa Sarchi from Herbazu Processing Plant?

Finca Angelina is cultivated at an altitude of 1,450-1,500 meters, classified as Strictly High Grown (SHB), the highest grade of high-altitude beans. Light roast reveals a dry aroma of malted cream from whole wheat crackers and nutty fragrances, while the wet aroma carries sweet and tart notes of lemon candy. The cup profile is balanced and smooth, with a silky mouthfeel, featuring sweet and tart notes of sweet lemon, European plum, and red grapes, finishing with red wine aromas. The honey sweetness and bright fruit acidity of the Villa Sarchi variety blend beautifully. Medium-dark roast offers full-bodied chocolate, roasted almond notes, and rich caramel sweetness, making it particularly suitable for iced coffee. When brewed with a cold drip coffee maker, it offers an exceptional character.

In recent years, Costa Rica's micro-processing plants have mushroomed, making it easier for high-quality micro-lot coffees to be discovered by the market. The Aguilera family consists of 12 siblings, all involved in the farm's cultivation. With their control over production and sales, and their pursuit of refinement, they produce high-quality coffee. The Aguilera family primarily grows the Villa Sarchi variety. This dwarf variety has a tree shape and leaf structure similar to Caturra and Pacas, but with more lush foliage and better wind resistance, making it ideal for cultivation in areas with significant temperature differences and strong winds. Villa Sarchi is renowned for its floral aromas, intense and elegant acidity, and fruity tones, making it well worth trying.

Costa Rica is located in the Central American isthmus, with numerous volcanoes across its territory, enjoying natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes. The coffee produced is deeply influenced by local microclimate and terroir conditions, combined with stable processing methods and supportive development policies, making it globally renowned for producing coffee with rich, bright acidity and a clean, clear texture.

Coffee cultivation began in Costa Rica approximately two hundred years ago, initially planted on the slopes of the Poas and Barva volcanoes, in what is today known as the Central Valley region. The seven main coffee-growing regions are distributed from northwest to southeast along the inland central plateau. Costa Rica's volcanic terrain provides fertile volcanic ash, moderate temperatures suitable for cultivation, and stable, abundant rainfall—all factors contributing to coffee becoming one of Costa Rica's main agricultural products.

Currently, there are eight major coffee-growing regions: Tarrazu, Tres Rios, West Valley, Central Valley, Orosi, Brunca, Turrialba, and Guanacaste. In recent years, Costa Rica's micro-processing plants have mushroomed, making it easier for high-quality micro-lot coffees to be discovered by the market.

Coffee Details

Region: West Valley, Costa Rica

Producer: Finca Angelina

Processing Method: Natural Process

Mill: Herbazu Processing Plant

Grade: European Preparation Strictly Hard Bean (SHB)

Variety: Villa Sarchi

Altitude: 1,500 meters

Flavor Notes:

Dry aroma reveals passion fruit and tropical fruit fragrances. Upon tasting, distinct notes of blueberry, citrus, mango peel, and lemon peel emerge, creating an overall bright and fresh profile.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-220 grinder setting 3.5

Brewing Method: Coffee-to-water ratio 1:15, using 15g of coffee grounds. First pour with 25g of water for a 25-second bloom. Second pour to 120g, then pause and wait until the water level drops to half before continuing. Slowly pour until reaching 225g total. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the flavors from the front, middle, and end sections of the coffee extraction. Because the V60 has many ribs and drains water quickly, pausing during pouring can extend the extraction time.

Important Notice :

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