Costa Rica Los Lirios - Herbazu Estate Cafetalera Herbazu Vilasachi

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Costa Rica Orange County Lourdes - Herbazu Estate Cafetalera Herbazu Villasarchi, Caturra Flavor?

Costa Rica boasts the most stable and highest quality coffee in Central America, with a very long history of coffee production dating back to the 19th century. As early as 1800, coffee was already being exported to Britain. By 1880, when the concept of specialty coffee had not yet formed, many high-altitude premium coffees (S.H.B.) were mixed with lowland coffees without special selection. Due to the country's narrow terrain, factors such as latitude, altitude, soil, rainfall, and temperature vary greatly, giving rise to a rich variety of coffee cultivars. However, in Costa Rica, the Robusta variety is legally prohibited from cultivation, with only Arabica varieties being permitted. Common varieties include Caturra, Catuai, Villa Sarchi, Gesha, Bourbon, and Villalobos. Among Central American countries, the most common coffee bean processing method is the washed process. However, more and more countries are producing natural processed beans, and in recent years, honey processed beans (Miel Process) have become increasingly popular—a trend that originated in Costa Rica.

Today, Costa Rica has responded to the demands of foreign coffee buyers by developing a "micro mill" coffee revolution. The main principle of micro mills is to enable every small Costa Rican farm to have its own micro-processing system. This allows the entire process from coffee harvesting to processing and bagging to be handled by the farm itself, without relying on others. Farms can process their coffee beans using the simplest, fastest, and most cost-effective methods, ensuring optimal coffee quality and better profits for the farms. However, this also means that small farms must take responsibility for the coffee they produce and process.

Cafetalera Herbazu is a renowned family coffee farm. They do not process coffee for other farmers nor purchase coffee from other estates—they only handle their own coffee, demonstrating the family's commitment and dedication to quality over quantity. This family has been growing coffee on the Herbazú land for over 50 years, making it a typical, genuine family farm. It wasn't until 2001 that the current generation of the Barrantes Zuñiga family decided to build their own washed processing plant. In 2002, they began collaborating with British green coffee merchant Hunter Coffee, and Cafetalera Herbazu has now become a prestigious estate. This pristine private land is divided into 13 areas averaging 2.5 hectares each, managed by five brothers and eight sisters from the Barrantes Zuñiga family.

Property Characteristics

Farm Name: Herbazú

Farmer: Hermanos Barrantes Zuñiga

City: Lourdes de Naranjo

Region: Occidental Valley, Western Valley of Costa Rica

Country: COSTA RICA

Coffee Growing Area: 32.5 Hectares

Altitude: 1,500 meters

Coffee Characteristics

Variety: Caturra, Villa Sarchí

Villa Sarchí originates from Red Bourbon and features bright, delicate citrus acidity with deeper notes of raisin and nutty aromas. It exhibits considerable complexity and excellent balance, making it a rare and outstanding coffee variety.

Processing System: Fully Washed and dried on patio

Top Jury Descriptions: Cupping roast level begins 60 seconds after first crack (Cinnamon)

Aroma/Flavor: Raisin, vanilla, stone fruit, jasmine, chamomile, grassy, caramel, brown sugar

Acidity: Grape, tartaric acid, grapefruit acidity, clean and fresh acidity

Complexity and Others: Smooth, round, and full-bodied, with good balance, excellent sweetness, and vanilla aftertaste

Flavor Profile: Enhanced sweetness, reduced acidity, and rounded mouthfeel.

FrontStreet Coffee Recommended Brewing:

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, let bloom for 25 seconds. Second pour to 120g and pause. Wait until the water level drops to half, then continue pouring slowly until reaching 225g total. Total extraction time around 2:00.

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

Important Notice :

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