Episode 713

This coffee is Yellow Honey processed, which is just like the Pulped Natural method. The fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: water is a precious commodity in this area of Naranjo, so this method suits the location very well.

The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguileras are well-versed in this method and are some of the most skilled in Costa Rica.

A silky body with a marzipan sweetness and a hint of caramel makes this a quaffable delight. There's a delicate fruitiness of apricot jam, whilst the aftertaste is fresh plums.

  • Country: Costa Rica
  • Region: Western Valley
  • Province: Alajuela
  • Farm: Finca Licho
  • Producers: Los Hermanos Aguilera
  • Farm size: 28 hectares
  • Coffee growing area: 9.10 hectares
  • Elevation: 1,500 m.a.s.l.
  • Varietal: Villa Sarchi
  • Processing system: Yellow Honey

Cupping Notes

Marzipan, apricot jam, plum

  • Clean cup: (1–8): 6
  • Sweetness: (18): 7
  • Acidity: (18): 6.5
  • Mouthfeel: (1–8): 6.5
  • Flavour: (18): 6.5
  • Aftertaste: (18): 6
  • Balance: (18): 6.5
  • Overall: (18): 6.5
  • Correction:(+36): +36
  • Total: (max. 100): 87.5

Roasting Information
Medium – give this a little extra time to develop in the gap, dropping it once you're most of the way through the gap and definitely before you reach second crack.

Finca Licho

We first bought from Finca Licho in 2007 when it was awarded fourth place in the Cup of Excellence. Situated 1,500 metres above sea level in the region of Naranjo, the farm is located in the volcanic Northern Cordiles corridor of the Western Valley, which is an area famous for the production of excellent quality coffee.


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