Costa Rica Western Valley | Fidel Estate Valley View Processing Plant | Villa Sachi Variety Red Honey Process

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Costa Rica West Valley | Fidel Estate Valley View Processing Plant | Villasarchi Red Honey Process Flavor?

Costa Rica's seven main coffee-producing regions are distributed from northwest to southeast, following the inland central plateau. The country's volcanic terrain provides fertile volcanic ash, moderate and suitable temperatures, and stable, abundant rainfall—all factors that contribute to coffee being one of Costa Rica's main agricultural products. Since the coffee industry began developing in the mid-18th century, Costa Rica was the first country in Central America to cultivate coffee, boasting a long history. Consequently, the coffee organization system is complete, from production to sales. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as world-class high-quality coffee.

Costa Rica's volcanic terrain provides fertile volcanic ash, moderate and suitable temperatures, and stable, abundant rainfall—all factors that contribute to coffee being one of the main agricultural products. The seven main coffee-producing regions are distributed from northwest to southeast, following the inland central plateau: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, and Turrialba. Costa Rica's coffee industry began developing in the mid-18th century, making it the first country in Central America to cultivate coffee, boasting a long history. Consequently, the coffee organization system is complete, from production to sales. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as world-class high-quality coffee. Using the currently popular red honey process, new pulp scrapers are used to partially remove the pulp before direct sun drying. This allows the raw bean contents to be completely preserved, and due to the gradual drying and concentration of the pulp combined with the action of microorganisms that tolerate high sugar environments, it produces a rich, complex sweet aroma. This "honey-processed coffee" with low acidity, full body, high complexity, and rich sweet aroma has become a sought-after goal in the coffee world in recent years!

Villasarchi is a precious variety cultivated by local coffee farmers in the West Valley through hybridization of Bourbon varieties. It is resistant to strong winds, prefers high-altitude environments, and possesses excellent acidity with various fruit aromas.

Flavor Description

White raisin, roasted almond, orange-like varied acidity, bright and clear, multi-layered complexity, excellent balance.

FrontStreet Coffee's Recommended Brewing Method

Dripper: Hario V60

Water Temperature: 90-91°C

Grind Size: Fuji Royal grinder setting 3.5 (64% passing through Chinese #20 sieve)

Brewing Technique: Water-to-coffee ratio 1:15, using 15g of coffee. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water. 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 the V60 has many ribs and drains quickly, pausing the pour can extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473