COSTA RICA – SINGLE ORIGIN

Description

Costa Rica – Washed – Peaberry 

Tasting Notes: Caramel – Dark Chocolate – Raspberry
Roast Degree: Medium – Light
Process: Washed
Farm: Aquiares
Producer: Alfonso & Diego Robelo
Varietal: Mixed Variety Peaberry
Elevation: 1200m

We have worked with Don Alfonso and his family from the Aquiares Estate in Costa Rica for a number of years now. In the 1990’s Don Alfonso launched a program to enable workers to buy homes and land from the farm. To begin with most people thought it was too good to be true, but his long term vision meant that people could invest more in education and wellbeing. These days the community of Aquiares has grown in the midst of the farm and is home to almost 2000 people.  96% of Aquiares employees own their own home thanks to him. Nowadays Alfonso’s son, Diego, manages the farm. Under his lead, the farm has taken a fresh approach to specialty coffee and exploring the farm’s potential. 

Aquiares is the first carbon negative farm in Costa Rica. Learn more HERE!

This coffee is a peaberry coffee. Peaberry coffee is named for its pea-like appearance. Most coffee cherries contain two seeds, and Peaberries occur when only one seed, small and round in shape, develops in the cherry. This often leads to bright acidity, sweetness and concentrated flavors. This lot was mechanically washed and dried on raised beds in a solar dryer for 18 to 24 days.

HOW TO BREW

Espresso

Dose: 17g
Yield: 45g
Time: 22-25 seconds

Cafetiere

Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

Pour Over 

Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 30g of water for a bloom – Wait 30 seconds – Over 1 minute pour 470g of water – Wait for the water to drip through – Enjoy!