Ever wondered where the Villa Sarchi variety was discovered? Well here it is, straight from the 550-acre estate called Hacienda La Luisa Norte, in the Canton of Sarchi. And this estate is not just about a storied coffee variety.
The estate has more than 220 acres of preserved cloud forest that produces drinking water for the canton of Sarchí. Processing Details: The best of the best often come to the top because of the prestige of the mill where the coffee is processed and prepared for export.
This is certainly the case for coffee harvested at Hacienda La Luisa Norte and processed at Beneficio La Eva, where coffee is expertly prepared in any number of innovative ways.
A combination of traditional experience and a state-of-the-art cupping lab are used to make decisions about how to bring out the best in each coffee.
This particular post-harvest process starts with a 24 hour cherry maceration period before the cherries are depulped.
This period of maceration creates the “fire” in the cup.
Next, the seed covered in mucilage is macerated again on the patio under a plastic cover, which creates the black coloring of the mucilage covered parchment.
Then it is dried in two stages, first on patios for a few days and then moved to raised beds to gently reduce the moisture to 11 percent. Exporting Details After drying is completed, the coffee is carefully stored at La Eva and later milled and sorted at La Eva with equipment specifically designed to to manage traceability and quality for every micro-lot.
