Costa Rica: Licho

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.

This well balanced coffee is like a bakewell pudding with sweet almond and raspberry, but you'll also find soft yellow plum notes and a sprinkle of walnut before it all finishes with a little splash of cream in the finish and into the aftertaste.

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

Cupping Notes: Almond, raspberry, yellow plum, cream.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 6.5
• Mouthfeel:(1–8): 6
• Flavour: (1–8): 6.5
• Aftertaste: (1–8): 6
• Balance: (1–8): 6.5
• Overall: (1–8): 65
• Correction: (+36): +36
• Total (max. 100): 86.5

Roasting Information
Medium: once this goes through first crack, let it slow down and develop a little in the gap and finish the roast before second gets going.