Seated a few miles southwest of Volcán Poás, an active stratovolcano, in the Alajuela province of Costa Rica is the village of Sarchi. It is known by most for its artisans, who produce a wide variety of items from small souvenirs to brightly painted oxcarts, a distinctive form of artistic expression in the country. Another distinction this small town has is its cultivation of the Villa Sarchi cultivar. Villa Sarchi is a dwarf mutation of the Bourbon varietal (Bourbon and Typica are the two main Arabica varietals from which all other varietals derive). It is not particularly common, and as far as my limited knowledge goes, it is only grown in Costa Rica.Situated about five miles north of Sarchi in Llano Bonito de Naranjo, at an elevation of 1600-1700 meters, is the farm of Roger Solis. Today's coffee is a wet process Villa Sarchi from this farm in central Costa Rica. The bean is small with an even color, and it roasts well. The fragrance is reminiscent of rice, whole grains, almonds, and molasses, with sweet floral notes, and subtle mint. This doesn't change much when water is added, but the aromas sweeten, and the floral, minty character is brought to the fore. The cup itself is medium bodied and has a well-balanced body and acidity with a nice bitterness and a creamy finish. As it begins to cool, this coffee evolves significantly. The bitterness tapers off, the coffee smooths out, and it begins to exhibit a pleasing tartness and a pretty convincing grapefruit finish. A great coffee overall for hanging out down by the oxcart.
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