Origin & Farm: Premium Estate blends select high-altitude lots from Central America (Costa Rica and neighbouring origins). Farms prioritize hand-picking, careful sorting, and consistent post-harvest handling to deliver a dependable, high-quality cup.
Processing
Washed processing predominates: cherries are depulped, fermented to remove mucilage, washed, and then uniformly dried. This method emphasizes clarity, sweetness, and balanced acidity.
Tasting Profile
- Primary notes: caramel, apple, cocoa
- Secondary notes: almond, light red fruit
- Body & acidity: medium body with gentle citrus acidity
Recommended Brew Methods
- French Press (full body)
- V60 / Pour-Over (clarity & sweetness)
French Press — Step-by-Step Brew Guide (18 g : 300 g — 1:16.7)
- Grind coarse (texture like sea salt).
- Preheat the French press with hot water; discard warming water. Heat brewing water to 93°C.
- Add 18 g coffee to the press and level the bed.
- Pour 60 g water to bloom the grounds; wait 30 seconds to release gases.
- Add remaining 240 g water to reach 300 g total and start the timer.
- Stir gently at 30–45 seconds to ensure even extraction.
- Place the lid (plunger up) and steep for 4:00 minutes total.
- Press the plunger down slowly and evenly (20–30 s descent). Pour immediately into a server to avoid over-extraction.
V60 — Step-by-Step Brew Guide (17 g : 270 g — 1:15.9)
- Grind medium-fine (coarse table salt texture).
- Heat water to 94°C. Rinse filter in the V60 and preheat carafe; discard rinse water.
- Add 17 g coffee to the filter, level bed and tare scale.
- Pour 45 g water to bloom; wait 30–45 seconds.
- Pour slowly in a spiral to reach 150 g, then finish to 270 g with gentle pours. Keep pour steady and centered.
- Target total brew time 2:45–3:00. Remove filter and serve immediately.
Care & Tips
Adjust grind size and pour rate to find your preferred balance between sweetness and brightness. For a rounder cup, slightly coarser grind and slower pour help emphasise caramel notes.