COSTA RICA La Casita Red HoneyCostaRicaLaCasitaRed250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“One of the best Costa Rica experiences I have had in a very long time.”
M.D Roman Jacko
Home brewer, Košice, Slovakia
SCA SCORE 91.00
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.
|Producer||West Valley, Grecia|
|Region||West Valley, Grecia|
|Aroma||Cocoa nibs, Dark honey|
|Flavor||Red currant, Toffee, Honey|
|Aftertaste||Chocolate, Walnut, Long|
|Body||Round, Velvety, Mid-High|
Coffee production has played a key role in Costa Rica’s history and continues to be important to the country’s economy.La Casita is run by Marvin Barrantes and his son Pablo Barrantes. The farm dates back to 1959 and the micro-mill Reina Elizabeth was built in 2016 shortly after Marvin started working with micro lots. Marvin built the mill on the farm and named it after his mother: Elizabeth.
The soil is volcanic and covers 8 hectares where the coffee trees grow under shade provided by Pará (rubber tree) and Guaba. This lot, named La Trojas, is a Sarchimor type T5296 and was part of an national breeding program. Sarchimor, a disease-resistant Catimor-relative, is a cross between Timor Hybrid CIFC 832/2 x Villa Sarchi.
The coffee cherries from La Trojas are handpicked and pulped at the micro-mill between January and March. The drying process is red honey where cherries are dried on raised beds for 12-16 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. The red honey process ensures slow drying under considerable amount of shade. This increases the level of humidity the beans are exposed to which excels the perception of body in the coffee.
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