Costa Rica Palmichal Micro-Mill Villa Sarchi Honey – Roasted Coffee

Taste & Crema

Costa Rica Palmichal Micro-Mill Villa Sarchi Honey coffee is harmoniously sweet, round, and delicious, thanks to the way it is processed. When tasting you can easily identify the notes of ripe fruit, especially plums, cherries, apricots, and peaches. This coffee is recommended to be prepared, for example, on a filter, in a moka pot, or even as a cold brew. Its sweetness and juiciness will develop nicely either way.

Origins

There are many things special about Costa Rica Palmichal Micro-Mill Villa Sarchi Honey coffee. Among the first, let's mention the so-called Honey processing method. It gives the coffee a beautiful, complex, and sweet taste. The usual process does not use water and goes something like this: immediately after harvesting, workers strip the ripe coffee cherries of their top skin, until only the sweet pulp envelopes the beans. The coffee is spread out on concrete slabs and dried in direct sunlight, with frequent raking. It is important to cover the harvest at night with large tarpaulins to prevent the coffee from getting wet. The sweet fruit flesh gives the coffee beans their sweet taste. Once the drying is complete, after about 20 days, the dry parchment layer is removed either by hand or with simple machines.

Another special feature is the place where the coffee grows. Costa Rica's Tarrazu region is one of the country's main coffee-growing areas. Not surprisingly, it has about 100 times more coffee trees than people. The plantations are planted in volcanic, mineral-rich soil, and the bushes benefit from long sunny days and light breezes from the sea. Even the Villa Sarchi variety of coffee trees isn't exactly typical. It is a natural mutation of the Bourbon variety, thriving at high altitudes and resistant to strong winds. Its growth is described as a dwarf. Villa Sarchi was discovered in Costa Rica in the 1950s and it is not grown anywhere else in the world.

And finally, we have to mention the La Falda farm, which Miguel Diaz took over from his father. It's about 2 hours from San José, at the foot of La Falda, which means "the skirt". The shape of the hill resembles this particular article of clothing. Miguel Diaz has taken the best of his father's knowledge and added modern techniques. As a result, he produces top-quality coffee. The processing is in the hands of a tiny coffee business called Palmichal Micro-Mill.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.