COSTA RICA La Pira

“This coffee raises many eyebrows. Of competitors. It keeps getting better and better when rested after roasting.”

Anthony Nguyen
Barista, trainer, judge, Gothenburg, Sweden

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.

GENESIS

Producer	Carlos Pira
Country	Costa Rica
Region	Tarrazú, Santa Maria de Dota
Altitude	1,700 masl
Varietal	Typica
Process	Honey
Lot size	46kg
Trade	13.69 USD/kg

SENSORY EXPERIENCE

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
Balance	Uniform

SYNOPSIS

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.

BREWING RECOMMENDATIONS

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.

WATER RECOMMENDATIONS

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