The collective Aguilera family own a number of small farms across the West Valley in Costa Rica and process them at their micro-mill. This particular micro-lot,Toño, is Los Robles de Naranjo, north of the family's main base in Naranjo town. Like the majority of the coffee from the Aguileras, this is a yellow honey process where a little water is used to assist pulping of the cherries and any additional fermentation is kept to a minimum. This produces an accessible and interesting balance of clarity, sweetness and flavour where fermentation and process sit harmoniously with terroir.
This particular micro-lot is a Villa Sarchi, a bourbon cultivar selected from a natural mutation in the West Valley itself. This example from Finca Toño leads with a dense sweetness as is so often the case with the best of the West Valley honey processed coffees. Alongside the sweetness there are a range of flavours to be found. Brewed as a filter sugar cane, fig, honey and dried apricot are the dominant flavours. These are supported by a medium intensity zesty mandarin acidity and more subtle characteristics including papaya and red berries.