Costa Rica Western Valley Orange County | Infinity Estate Yellow Honey Process Villasarchi Variety Flavor Profile

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Costa Rica West Valley Orange County | Finca Sin Limites Yellow Honey Process Villasarchi Flavor

Finca Sin Limites was jointly founded by José Jaime Cárdenas Rojas and two sisters from his family, Maribel Barrantes Zúñiga and Kattia Barrantes Zúñiga. Seven years ago, the sisters pooled their resources to establish a fully integrated micro-washing station that processes only coffee harvested by their own family. The farm was founded in 2005, and for them, this processing facility was a significant investment. Why establish it? José explains that to pursue coffee quality, every aspect must be considered comprehensively—from harvesting through processing and grading, the entire process affects quality! If they simply sent harvested cherries to cooperatives for processing during the peak harvest season, they couldn't make specific requests according to their standards. Therefore, to produce exceptional coffee of limitless quality, he gathered family members to create this micro-processing facility and named it: Finca Sin Limites! Finca Sin Limites is located in the Orange County region of the West Valley.

Finca Sin Limites was established in 2005, jointly founded by José Jaime Cárdenas Rojas and two sisters from his family, Maribel Barrantes Zúñiga and Kattia Barrantes Zúñiga. Seven years ago, the sisters pooled their resources to establish a fully integrated micro-washing station that processes only coffee harvested by their own family.

After taking complete control of all post-harvest processing and carefully managing every stage, Finca Sin Limites won 13th place in the inaugural 2007 Costa Rica Cup of Excellence (CoE) national competition. When I served as a judge during the semi-finals, this particular sample caught my attention, as I believed it truly had Top 10 potential. Of course, when the winners were announced, I discovered it was from a farm we had already been purchasing from, which was naturally very exciting. Indeed, in the 2008 Cup of Excellence competition, Finca Sin Limites' ranking improved significantly, earning them the national runner-up position!

Typically, before the Cup of Excellence awards ceremony, coffee farmers who have reached the finals are invited to meet with international judges. Since I had cupped Finca Sin Limites samples back in 2006, during the 2007 competition, I had extensive conversations with José during the post-competition farmer meetings. He even joked that if you win, you've profited, since it's from the same harvest batch.

Costa Rica was the first country in Central America where coffee was introduced for cultivation, with a long history and a complete system from production to sales. Located in the Central American isthmus, the country has numerous volcanoes and enjoys natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes. The coffee produced reflects the characteristics of local microclimate terroir conditions. In both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been evaluated as one of the world's high-quality coffees. Costa Rica has two hundred years of coffee cultivation history, originally planted on the slopes of Poas and Barva volcanoes in what is today called the Central Valley region. The seven main coffee-producing regions are distributed from northwest to southeast along the inland central plateau.

The farm owner, Jaime, who serves as both producer and processing facility owner, named the micro-processing facility "Sin Limites," symbolizing his expectation of limitless improvement in quality. Jaime is an enthusiast of honey process coffee. After removing the outer skin of coffee cherries, the beans are sun-dried on racks while preserving the mucilage for complete drying, allowing the coffee beans to fully absorb the fruit's sweetness through the parchment skin, bringing out full, smooth, syrup-like flavor and texture. Jaime has led Costa Rican honey process coffee into new territory. His production received high recognition with second place in the 2008 Costa Rica Cup of Excellence competition and has consistently maintained excellent performance levels. Although the farm area is just a small one hectare, it has introduced a Gaviota 2500 pulping machine, establishing a micro-processing facility that commands respect and also processes coffee cherries for neighboring small farmers. With advanced equipment, machines can be calibrated according to the processor's vision to remove the outer skin and determine the degree of mucilage retention, while also reducing water usage during coffee processing and minimizing environmental impact. Through machine adjustments, Jaime produces red honey and yellow honey processed coffee from his cultivated Villasarchi variety (depending on the degree of honey processing). The Villasarchi variety is a hybrid developed in the town of Sarchi after the Bourbon variety spread to Costa Rica, bred to adapt to high-altitude growing conditions. It's suitable for cultivation on the farm using moderate shade and organic farming methods, with elegant fruit acidity and prominent fruit sweetness as its main characteristics.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors contributing to coffee becoming one of the country's main agricultural products. The seven producing regions are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Flavor Profile

Distinct vanilla sweetness, rich mouthfeel with oil coating, excellent sweetness, citrus juice sensation, white grape, stone fruits and blackberry, tea-like notes, fruity sweet aroma, essential oil-like persistent aftertaste, floral notes, multi-layered aromas, maple syrup, vanilla sweetness, lemon, chocolate, and berries.

FrontStreet Coffee Brewing Recommendation:

Dripper: Hario V60
Water Temperature: 90°C
Grind Size: Fuji Royal grinder setting 3.5
Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

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

Purchase link: https://item.taobao.com/item.htm?spm=a1z10.3-c-s.w4002-15673140470.9.12781b50xJj5Wb&id=576875478379

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