Costa Rican Coffee Beans Introduction - Villa Sarchi

Costa Rica Villa Sarchi Coffee Beans

The perfect combination of sweetness and terroir

Villa Sarchi Variety Features

A rare coffee variety unique to Costa Rica, it is a natural mutation of Bourbon and was first discovered in the small town of Sarchí in the western valley. Features include:

- Strong wind resistance: The branches grow at an angle of 45-60 degrees, adapting to high altitudes (above 1,500 meters) and poor soil environments, especially to the microclimate of Costa Rica's volcanic terrain.

- Flavor characteristics: It is known for its elegant acidity, fruity notes (such as peach and pineapple) and outstanding sweetness, with a nutty and dark chocolate aftertaste and a full body.

- Planting advantages: Often mixed with varieties such as Caturra and Catuai to increase complexity and disease resistance.

The core technology of Yellow Honey Process

Yellow honey processing is one of the representative methods of Costa Rican honey processing. It is an improved process of half sun drying and half washing. Its characteristics are as follows:

- Pectin retention: About 40% of the pectin is removed, and 60% of the pectin is retained for fermentation, which is between white honey and red honey, balancing sweetness and complexity.

- Drying process: Sun-dried on elevated African beds for about 8 days, turned every hour to ensure even drying and avoid excessive fermentation or mold.

- Flavor advantages: Compared with the washed method, the sweetness is significantly enhanced (such as brown sugar, caramel), the acidity is mild (citrus acidity), and it has the aroma of fermented fruits (such as apricots and raisins).

3. Representative production areas and processing plants

The classic production areas and processing plants of Costa Rican yellow honey processed Verasachi coffee beans include:

- The West Valley is centered around Naranjo and Lourdes de Naranjo. The volcanic soil and high altitude (1500-1600 meters) give the coffee beans a high sweetness and clean texture.

- Finca San Juanllo: Working with Herbazu, the company produces G1 beans with notes of almond, black tea, orange and syrup.

- Perla Honey Processor: Run by independent farmer Don Carlos, this wine uses “oxblood” fully ripe cherries and African trellis sun-dried. It was ranked 23rd in the 2015 COE. Its flavor features layers of blackcurrant, cream and toast.

4. Flavor performance and brewing suggestions

Typical flavor:

- **Dry aroma**: brown sugar, almonds, milk chocolate.

- **Wet aroma**: citrus, white grape, candied fruit sweet aroma.

- **Sip**: The first part is lime and caramel, the middle part transitions to nuts and dark berries, the end rhyme has vanilla and sherry fermentation, and the sweetness is more prominent after cooling.

5. Market positioning and tasting value

Yellow honey processed Verasachi coffee beans have become a popular choice in the specialty coffee market due to their **sweetness and balance**:

- **High cost-effectiveness**: Compared with the high cost of black honey processing, yellow honey strikes a balance between sweetness and price, making it suitable for daily tasting.

- **Cross-border combination**: Suitable for making hand-brewed, cold-brewed or milky coffee, it can highlight the caramel and roasted nut flavors in latte.

- **Costa Rica Terroir Representative**: Combining the minerality of volcanic soil with the innovative process of honey processing, it showcases the classics and innovations of Latin American coffee.

Costa Rican Veracia Yellow Honey Processed Coffee Beans are ideal for sweet lovers. Its unique variety genes and fine craftsmanship transform the terroir of the volcanic highlands into a rich taste experience in the cup. From the classic almond note of San Juan YO Coffee to the black currant complexity of Pearl Processing Plant, every sip is a tribute to the craftsmanship of Costa Rican coffee.