Owner Marvin Barrantes named his farm after his mother, Elisa Alfaro Hidalgo. Doña Elisa was well known in the town for her beautiful blue eyes. The locals of San Luis de Grecia said that only a queen could have such eyes and nicknamed her, “Reina Elizabeth”, which we’ve named this coffee in tribute of.
His vertically integrated farm enables him to invest the time in processing more labor-intensive coffee, such as this Sarchimor. Honey processed this coffee has been laid on drying beds with mucilage remaining on the cherries for medium fermentation to take place. The coffee is then sundried for approximately 20 days.
Sarchimor is a ‘family’ of varieties that are hybrids of a coffee leaf rust (CLR) resistant hybrid from Timor-Leste and Villa Sarchi (a natural Bourbon mutation, like Caturra and Pacas). There are several well-known Sarchimor varieties, including Marsellesa and Parainema.
Can you taste it?
The Honey process has resulted in a middle ground between a naturally processed and washed coffees with balanced acidity and body, alongside a slight intensity of fruit sweetness. Coupled with the Sarchimor varietal you can expect a sweet, spiced and nutty flavoured coffee. Expect tasting notes of Cinnamon, Cocoa, Honey, Nectarine & Plum.
This is a perfect candidate for multi-use brewing due to its versatility. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french press/cafetiere or as an espresso base for your milk drinks for extra body and umph.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.