This coffee has the juicy flavours of ripe nectarine when hot, with crisp citric acidity. As it cools, flavours of tropical papaya open up, with an agave syrup-rich body.
We’ve secured a brilliant lot from Allan Oviedo Rodriguez’s farm Finca La Cumbre from San Luis de Grecia Valley of San Jose, Costa Rica. Allan experimented a lot over the years with different drying times; the results prove his hard work! This honey-processed Villa Sarchi is a classic example of the sweetness-driven lots found in Costa Rica.
- Region: Finca La Cumbre, Don Joel San Luis
- Producer: San Luis de Grecia
- Variety: Villa Sarchi
- Process: Yellow Honey Process
- Altitude: 1600 masl
- Harvest: January 2022
- ESPRESSO RECIPE
- Dry dose: 17g
Time: 32 secs
Wet weight: 38g
- Method: V60
Dry dose: 15g
Water: 250ml/ 96 °C
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
The varietal is Villa Sarchi, which is named after the town of Sarchi only a short distance from Allan’s farm. It’s very popular in Costa Rica, this varietal is almost unknown beyond its borders. When asked why he chose to plant Villa Sarchi, Allan praised it’s consistency and reliability both in how it copes with Costa Rica’s unique environment and in the sweet, exceptionally well balanced flavours it delivers.