COSTA RICA La Pira HoneyCostaRicaLaPiraHoney250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“This coffee raises many eyebrows. Of competitors. It keeps getting better and better when rested after roasting.”
Barista, trainer, judge, Gothenburg, Sweden
SCA SCORE 88.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of honey fragrance follows us through to the first crack and we shortly afterwards finish the roast.
|Region||Tarrazú, Santa Maria de Dota|
|Aroma||Cherry, Purple plum, Butter|
|Flavor||Toffee, Muscovado sugar, Red grape|
|Aftertaste||Muscovado sugar, Chocolate, Long|
|Acidity||White currant, Gooseberry, High|
|Body||Juicy, Smooth, Light-Mid|
In Costa Rica, coffee is known as the “golden bean,” a moniker that touches on the plant’s contribution to the local economy and the place it holds in Costa Rican hearts.Carlos Pira is the owner of La Pira de Dota Micromill, one of the first micromills in the region of Santa Maria de Dota, near Tarrazu. After harvesting the coffee, he puts the cherry in a tank with water, and leaves it overnight: The water is constantly cooled and circulated in order to maintain the cherry at a lower temperature.
After one day of soaking, he de-pulps the coffee, then gives it a pre-dry for 3–4 days in the direct sun. On the 4th day, he brings the coffee into the greenhouse for another 15–20 days.
Most of the coffee fruit is removed for yellow honey, about half is taken off for red honey and all of the mucilage is left after de-pulping for black honey.
According to Luis, Don Carlos has a philosophy about the cold temperature making a sweeter fruit. Don Carlos believes that the cold allows the fruit to maintain structure and lock in the sugar, and he wants to capture that to retain the sweetness in the beans.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Costa Rica
Finished in Scandinavia