COSTA RICA Victoria Inés57
“This just made me happy. I'm still smiling.”
Owner, Alkemisten Kafé, Gothenburg, Sweden
SCA SCORE 92.00
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 floral fragrance follows us through to the first crack and we shortly afterwards finish the roast.
|Region||West Valley, San Isidro de Grecia|
|Varietal||Geisha, Green Tip|
|Aroma||Vanilla planifolia, Strawberry|
|Flavor||Papaya, White grape, Strawberry|
|Aftertaste||Elderflower, Milky oolong, Long|
On the slopes of one of the volcanoes, peas volcano, part of the central volcanic mountain range, is where we find the coffee plantations.In Costa Rica, coffee has achieved great development in this area of the country thanks to the quality of our soil and climatic conditions, so we've become a country that produces one of the best co ees in the world.
These attributes can be accomplished thanks to our strict quality control throughout the process. Since the choice of the land, the planting, the plant care with organic fertilizers to protect the environment, the manual harvesting, until the moment Coope Victoria is the oldest cooperative in Costa Rica and envision Finca Inés to become both a co ee lab and model farm, dedicated to producing the most complex coffees in the West Valley region. For industrialization Coope Victoria R.L. has a mill, "beneficio”, equipped with modern tools and facilities to process the co ee beans and generate great features at a high sensory level.
This lot is a washed Geisha that has been de-pulped the same day as picking, fermented and dried on raised beds for 9 days.
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