Sumava 'Villa Sarchi' - Costa Rica
A mouth-watering brew with Francico Mena’s fingerprints all over it, including his signature black honey processing. But the star of the show is the Villa Sarchi: a small and mighty plant discovered in Costa Rica and rarely cultivated beyond its borders. It’s well-adapted to high altitudes where sugars develop nice and slow.
Like all Sumavas, expect a warming, clean cup that makes for a standout espresso. Villa Sarchi, however, has an intriguing savoury aroma that is best explained beneath your nose.
Pickup available at Wagstaff Warehouse
Usually ready in 24 hours
Sumava 'Villa Sarchi' - Costa Rica
300 G / Whole Bean
Wagstaff Warehouse
50 Wagstaff Drive
Toronto ON M4L 3W9
Canada
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VARIETAL
Villa Sarchi
PROCESS
Black Honey
ALTITUDE
1600m
Origin
Lourdes de Naranjo, West Valley, Costa Rica
People & Place
Francisco Mena, Sumava de Lourdes
Francisco Mena is a Cup of Excellence winning producer at Sumava de Lourdes. His coffees are known here as instant classics and prized for their impeccable honey processing. Francisco separates plots by variety, and you can often find unique offerings from him in our lineup.
Francisco is also co-founder of Exclusive Coffees, which develops direct relationships between roasters and boutique coffee producers, and is touted as a leader in the “micromill revolution.”
The Land
West Valley, Naranjo de Lourdes, Costa Rica
The West Valley is one of eight significant and varied coffee regions in Costa Rica. It possesses all of the features for superior coffee production: a distinct rainy season, volanic soil, mild temperatures, and high altitude. Coffees here are renowned for their nice citrus acidity and nutty, milk chocolate flavour that we tend to enjoy as espresso.
DRIP
Flavours of s'mores and candied orange peel. Medium-low acidity, medium sweetness and smooth body.
Brewer: Kalita Wave
Ratio: 1:15
Coffee: 20g
Water: 300ml
Brew Time: 3:30 minutes
Rest Period: 5-7 days
ESPRESSO
Flavours of candied orange and toasted spiced almond. Medium acidity, high sweetness and syrupy body.
Ratio: 1:2.3
Coffee: 18g
Water: 42ml
Brew Time: 27 seconds
Rest Period: 5-8 days
IMMERSION
Flavours of milk chocolate and macadamia nuts. Medium acidity, high sweetness and juicy body.
Brewer: AeroPress
Ratio: 1:16
Coffee: 15.5g
Water: 250ml
Brew Time: 4 minutes
Rest Period: 5-7 days