Premium Estate Premium Costa Rica Coffee
Premium Estate Premium Costa Rica Coffee
Taf Coffee
Dhs. 53.01
Earn 53 PERCUP points
Premium Estate Premium Costa Rica Coffee
Premium Estate Premium Costa Rica Coffee
Dhs. 53.01

10% Off Today / 15% Off With Subscription

Premium Estate Premium Costa Rica Coffee

Taf Coffee

Premium Estate Premium Costa Rica Coffee

Costa Rica. Washed. Caramel, Apple, Cocoa.

No reviews yet —
Dhs. 53.01· 250 g

Earn 53 PERCUP points on this order

Roast level
Medium
Process
Washed
Origin
Costa Rica
Brew method
Filter · Espresso

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Key Info
RoastMedium
GradeCastillo and Caturra
Country of OriginCosta Rica
ProcessWashed
Flavor NotesCaramel, Apple, Cocoa
Size250 g

The Premium Estate coffee is carefully sourced from high-altitude estates, this coffee delivers a rich, smooth, and aromatic cup with balanced flavors and refined notes.

Roast
Medium
Grade
Castillo and Caturra
Origin
Costa Rica
Process
Washed
Tasting Notes
🍯
Caramel
🍎
Apple
🍫
Cocoa
Specialty Grade Single Origin Freshly Roasted Vegan
Pour-over
Grind + brew
AI Generated
01Grind 15g of these premium Costa Rica beans to a medium-fine consistency.
02Place in your pour-over brewer. Add 30ml of 93°C water for a 30-second bloom.
03Slowly pour the remaining 220ml of 93°C water in concentric circles, aiming for a total brew time of 3 to 4 minutes.
01Coarsely grind 25g of beans. Add to your French press vessel.
02Pour 400ml of 92°C water over the grounds, ensuring they are fully saturated.
03Stir gently, then steep for 4 minutes. Slowly press the plunger down, separating the grounds.
01Finely grind 18g of coffee. Distribute evenly and tamp firmly into your portafilter.
02Extract with your espresso machine, aiming for a 36ml shot in 25-30 seconds.
03Enjoy as a bold shot or as the base for a milk-based drink.
01Coarsely grind 60g of beans. Combine with 500ml of cold filtered water in a jar.
02Stir gently to ensure all grounds are saturated. Cover and refrigerate for 12-18 hours.
03Strain the concentrate through a fine-mesh sieve or cheesecloth. Dilute with water or milk to taste.
Country
Costa Rica
Grade
Castillo and Caturra
Process
Washed
Roast
Medium
Size
250 g

Handled end-to-end by PERCUP · Stored at optimal conditions · Sealed for freshness

We ship to the countries below. Delivery windows are estimates from our partner.

Saudi Arabia, Kuwait, Bahrain, Oman, Qatar and Jordan.

All EU member states and the United Kingdom via tracked express courier.

India, Singapore, Hong Kong, Japan, South Korea and surrounding countries.

United States and Canada via FedEx International Priority.

Australia and New Zealand.

Most other countries are supported. Shipping rates and times may vary.

Free shipping on all UAE orders. Free international shipping on orders over AED 200. Tracked on all routes — you'll receive a tracking link by email once dispatched.

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)

  1. Grind coarse (texture like sea salt).
  2. Preheat the French press with hot water; discard warming water. Heat brewing water to 93°C.
  3. Add 18 g coffee to the press and level the bed.
  4. Pour 60 g water to bloom the grounds; wait 30 seconds to release gases.
  5. Add remaining 240 g water to reach 300 g total and start the timer.
  6. Stir gently at 30–45 seconds to ensure even extraction.
  7. Place the lid (plunger up) and steep for 4:00 minutes total.
  8. 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)

  1. Grind medium-fine (coarse table salt texture).
  2. Heat water to 94°C. Rinse filter in the V60 and preheat carafe; discard rinse water.
  3. Add 17 g coffee to the filter, level bed and tare scale.
  4. Pour 45 g water to bloom; wait 30–45 seconds.
  5. Pour slowly in a spiral to reach 150 g, then finish to 270 g with gentle pours. Keep pour steady and centered.
  6. 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.

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