Flavor characteristics of Costa Rican coffee beans Cerro St. Louis Micro-processing Plant Micro-La Saaki Coffee

The Delgado brothers-Magali and Alexander- operate the Cerro San Luis microprocessing plant in the province of Alajuela in the western valley of Costa Rica. They are with their families and are third-generation coffee growers.

Their miniature factory processes cherries from two farms, Finca La Amada and Finca el Venado. There, the fertile volcanic soil of the West Valley produces an excellent cup-shaped profile, and the batches are perfectly separated according to the variety, picking day, and the process ensures the overall traceability of the batches.

The special miniature plots baked by Nero Scuro are only composed of Villa Sarchi varieties, from Finca La Amada. Cherries picked by hand are processed into "yellow honey".

After the hand-picked cherries are sent to the processing plant, the parchment and most of the mucus are mechanically removed from the parchment. The latter, which is still attached to the residual mucus, is then dried until 12% of the residual moisture is reached.

The typical light fermentation in this process helps to sense the aromas of hibiscus, red grapes and roses in the cup. This special coffee is sweet and sweet.

Country of origin: Costa Rica

Region: Grecia-West Valley, Alajuela Province

Farm: Finca La Amada- Cerro St. Louis Micro processing Plant

Altitude: 1400 m

Variety: Willa Saatchi

Processing method: yellow honey treatment

Flavors: aromas of red grapes and roses, honey