COSTA RICA Volcan Natural€13,00
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Mixed fruits and chocolates in a bowl.”
Coffea Circulor, 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||San José, Tarrazú|
|Aroma||Honey, Peach, Vanilla|
|Flavor||Muscovado sugar, Red currant, Toffee|
|Aftertaste||Cocoa, Red currant, Purple plum, Mid|
|Acidity||Red currant, Honey, High|
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.The Costa Rica natural processed coffees are grown at high altitudes on volcanic soil, where the cherries ripen more slowly, which gives it a rich and hearty flavor. This coffee is dried inside the cherry pod to give it a brighter sweetness and acidity. Costa Rica Coffee from the mountains in Tarrazu is known as one of the world's finest coffees.
Costa Rica was the first country in Central America to produce coffee for commercial purposes. Costa Rica is very well known for mountain ranges, conical volcanos, pristine beaches, an equatorial climate, dense jungle and sweet coffee with crisp and vibrant acidity.
The natural process is the oldest way of processing coffee. Freshly picked coffee cherries are spread out on raised beds and dried in the sun. The fruit, the nutrients and sugars from the skin enter the seed providing the particular characteristics. Workers protect the cherries by rotating them throughout the day and covering them at night. The process can last up to 35 days to finalize until the moisture content of the cherries reaches 11 percent.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
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. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Flouride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Made by Costa Rica
Finished in Scandinavia