Costa Rica - Hacienda Sonora Natural Sarchimor
Roasting profile: Espresso
Farmer: Marvin Barrantes
Processing : Natural
Origin : Costa Rica
Region : San Luis de Grecia, Alajuela / Valle Central
Weight : 250 g
Notes : CARAMEL, MILK CHOCOLATE, PEACH
Marvin's farm covers 8 hectares. In order to afford the production of single-variety lots, Marvin divided his land to grow the varieties separately. In addition to the Sarchimor variety in this lot, Marvin also grows Caturra, H1, Millenium, Geisha and Villalobos.
Harvest and post-harvest
Marvin set up his mill which he operates in 2012 with only a small pulper and a few raised beds. Although processing honey is costly, Marvin explained that the short distance from his fields to the mill and his ability to capture value from the processing stage allows him to produce this excellent coffee.
The cherries are handpicked and selectively picked by Marvin and his family and ground on Marvin's ecopulper. He then lays the parchment and mucilage on drying beds. They rake the coffee frequently to ensure even drying. The coffee brews for about 20 days.
After drying, Marvin brings his parchment to Hacienda Sonora, where the coffee is stored, ground to dry, and prepared for export.
Sarchimor is a "family" of varieties that are hybrids of a coffee leaf rust resistant (CLR) hybrid from East Timor and Villa Sarchi (a natural Bourbon mutation, like Caturra and Pacas). Sarchimor is a good combination of the flavour profile of Bourbon (via Villa Sarchi, a close genetic relative of Bourbon) and the resistance of the disease-resistant hybrid from Timor-Leste. There are several well-known varieties of Sarchimor, including Marsellesa and Parainema.