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Costa Rica Villa Sarchi 250G

10576
The plantation offers different varieties such as Red Caturra, Catuai, Villa Sarchi, Caturra Gold and Maragogype. Mostly, the farm in question cultivates micro-batch coffees: the main varieties of coffee in their plantation, Caturra and then Catuai. The seedlings of coffee trees are always renewed after their first year to guarantee the production of quality coffee during the next 25 years. The Central Valley also has Nano Lots which are coffee varieties in small parcels that were started in 2015. Trottet Coffees have exclusivity on these coffees because they are great wines of small quantity. The central valley, 200 years long and magnificent tradition, accompanied by quality and aromas. We have collaborated for decades with Carole Zbinden, who represents Jardin de Aromas. For years, the plantations are rich in aromas and quality of products without forgetting specialty coffees. These coffee cherries are harvested manually to ensure a selection of high-tech Grands Crus. Without further ado, the cherries are pulped the same day. Mucilage, or sugar, is partially removed (some are kept). The coffee cherries are then rinsed with fresh water and then dried on patios for 5 days and then dried in their Guardiola machine for 25 hours. Note that this machine is fed with soft heat by the wood oven of the coffee trees. The coffee is not fermented, to keep the appearance tart and sweet. We have a high specialty coffee whose variety is Caturra. The cherries are bright red. The treatment used by our small producer is the semi-washed White Honey process. This means that our little producer is pulping the coffee and leaving the mucilage that is the sugar on the coffee beans of the cherry. This sugar will dry in the sun on patios, which are African beds, for hours and hours. What is specialty coffee? Specialty coffee is a high-end coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.  What is the Score? The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible blemishes. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee". Specialty coffee score classes 80+: very good coffees 85+: The excellence of the specialty 88+: The Grand Cru, the Rare
CHF 7.70
  • Aromas of orange, cocoa

  • 100% Arabica

  • Strength 5/10

  • Score 86+

      • Roasted for espresso and filter

      Beans/Grind
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      In Stock
      • Free delivery from CHF 35.- of purchase
      • Free Click & Collect withdrawal within 30 minutes
      • Return within 30 days

      The plantation offers different varieties such as Red Caturra, Catuai, Villa Sarchi, Caturra Gold and Maragogype. Mostly, the farm in question cultivates micro-batch coffees: the main varieties of coffee in their plantation, Caturra and then Catuai. The seedlings of coffee trees are always renewed after their first year to guarantee the production of quality coffee during the next 25 years. The Central Valley also has Nano Lots which are coffee varieties in small parcels that were started in 2015. Trottet Coffees have exclusivity on these coffees because they are great wines of small quantity.

      The central valley, 200 years long and magnificent tradition, accompanied by quality and aromas. We have collaborated for decades with Carole Zbinden, who represents Jardin de Aromas. For years, the plantations are rich in aromas and quality of products without forgetting specialty coffees.

      These coffee cherries are harvested manually to ensure a selection of high-tech Grands Crus. Without further ado, the cherries are pulped the same day. Mucilage, or sugar, is partially removed (some are kept). The coffee cherries are then rinsed with fresh water and then dried on patios for 5 days and then dried in their Guardiola machine for 25 hours. Note that this machine is fed with soft heat by the wood oven of the coffee trees. The coffee is not fermented, to keep the appearance tart and sweet.

      We have a high specialty coffee whose variety is Caturra. The cherries are bright red. The treatment used by our small producer is the semi-washed White Honey process. This means that our little producer is pulping the coffee and leaving the mucilage that is the sugar on the coffee beans of the cherry. This sugar will dry in the sun on patios, which are African beds, for hours and hours.

      What is specialty coffee?

      Specialty coffee is a high-end coffee known as “rare”, with unique characteristics in the world. It is cultivated in the highest altitudes of the world, in family plantations whose objective is the superior quality, signed by a manual harvest in order to guarantee the perfection of the grain. The terroir coffees are carefully sourced for the care taken by the producer, a superior manual and selective harvest, full traceability, a cultivation method and a respected and controlled treatment process.

       What is the Score?

      The Specialty Coffee Association (SCA) defines a high standard coffee analysis procedure to assess all the specifics of specialty coffee. SCA determines the value of odor, aroma, body, acidity, possible blemishes. A coffee is rated on a scale of 100, and must obtain a minimum score of 80 points to be able to be determined as "specialty coffee".

      Specialty coffee score classes

      80+: very good coffees

      85+: The excellence of the specialty

      88+: The Grand Cru, the Rare

      Aromas Orange, cocoa
      Roasting Amber - Expresso and filter
      Strength 5
      Acidity 4/5
      Origin Costa Rica
      Production region Vallée Centrale
      Coffee plantation Finca El Quizarra
      Coffee farmer Carole Zbinden
      Altitude 1400m - 1700m
      Type of soil volcanic
      Age of the farm 57 years
      Area of the farm 14 ha
      Composition 100% Arabica
      Treatment Washed
      Humidity 10.5%
      Screen 15
      Conditioning 250G
      Preparation methods Espresso: 7 to 8g of coffee Filter: 30 to 50g of coffee
      Made in Switzerland

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