Costa Rica
Tasting Notes Lime, Persimmon, Honey
Variety Caturra
Process Black Honey
Elevation 1500-1700masl
Region Parritilla, Aserrí, San José
This coffee was grown and processed by William Mora Merno, who is a member of the ASOPROAAA Cooperative. The Asociación de Productores Agropecuarios de Acosta y Aserrí (ASOPROAAA) Cooperative was born as a result of the devastating consequences of Hurricane Mitch. After the storm wiped out the agricultural production systems of the Aserrí and Acosta sub-regions, ASOPROAAA was formed to help get coffee farmers back into production and promote sustainable production. William takes great care to continually improve the quality of the coffee grown at Finca Parritilla, and the farm also employs sustainable production methods to improve soil recuperation and flora and fauna conservation. The region is characterised by two well-defined seasons; a wet season lasting seven months from May to November, and a dry season lasting from December to April. These conditions favour the blossoming of coffee. The cultivation of coffee is fundamental to the socio-economic growth of the region, and producers dedicate their lives to the plantations they nurture.
Brew Guide
V60
7 days / 14.8g dose / 250ml filtered water / 93° / 2 minute 30 second extraction
14 days / 14.2g dose / 235ml filtered water / 92° / 2 minute 30 second extraction
21 days / 16g dose / 240ml filtered water / 90° / 2 minute 45 second extraction
Espresso
7 days / 21.2g dose / 50g yield / 28 seconds
14 days / 21.7g dose / 50g yield / 27 seconds
21 days / 22.6g dose / 50g yield / 27 seconds
Tasting Notes Mango, Paw Paw, Lime
Variety Caturra
Process Yellow Honey
Elevation 1300-1550masl
Region Alajuela, Central Valley
Costa Rica is known for producing some of the world’s best honey and natural processed coffees. This lot has been delivered to Las Lajas Micromill from Cumbres de Poás farm. Las Lajas has been at the forefront of experimental drying techniques using temperature curves much the same way a profile roast would look. Owners Francisca and Oscar Chacón use a variety of innovative techniques including heaping to slow down drying time (after fermentation has finished) and alternating between moving the cherry and resting for up to a week during drying.
Brew Guide
V60
7 days / 16.5g dose / 265ml filtered water / 93° / 2 minute 15 second extraction
14 days / 16.5g dose / 265ml filtered water / 93° / 2 minute extraction
