Costa Rica Single Origin Coffee - Limited Release

Costa Rica Single Origin Coffee - Limited Release

Sale price$28.00
In stock
Size:

Size

Grind:

Grind

Size & Grind types

Save up to 15% on selected coffees when you buy 1kg+

Your beans will be ground for this brew method if selected: 

GRIND TYPES:

Espresso grind: 
Suitable for most basic home machines.


Stovetop grind:
Slightly coarser than espresso : eg. mokka pot


Aeropress grind:
Perfect for aeropress, Delta press and other similar brewers


Filter / drip grind:
Medium coarseness. Great for pour overs, moccamasters, v60, dripulators.


Chemex grind:
Similar to filter coarseness


Plunger grind:
Very coarse for plungers or French Press.


Cold Brew grind:
Coarsest grind for those who wish to do cold immersion coffees.

Size & Grind types

Save up to 15% on selected coffees when you buy 1kg+

Your beans will be ground for this brew method if selected: 

GRIND TYPES:

Espresso grind: 
Suitable for most basic home machines.


Stovetop grind:
Slightly coarser than espresso : eg. mokka pot


Aeropress grind:
Perfect for aeropress, Delta press and other similar brewers


Filter / drip grind:
Medium coarseness. Great for pour overs, moccamasters, v60, dripulators.


Chemex grind:
Similar to filter coarseness


Plunger grind:
Very coarse for plungers or French Press.


Cold Brew grind:
Coarsest grind for those who wish to do cold immersion coffees.

Tasting notes

Costa Rica Single Origin Coffee - Limited Release

Flavours of nectarine, hazelnuts and vanilla

Region

Palmichal, San Jose

Altitude

1300-1650 MASL

Coffee varieties

Caturra, Catuai

Acidity

Citrus

Palmichal, San Jose - 1300-1650 MASL

About the farm

So let us talk a bit about this particular farm, Cerro Los Vindas, in Palmichal, the district of San Jose.

It's owned and operated by three brothers, Eduardo, Leonel and Gerardo Vindas who bought the hectares from a rancher in 1967. They continued to make cheese and milk for the 1500 inhabitants of Palmichal for the first two years and then began to cultivate some coffee seedlings on the steep slopes of the Tacuotarí mountains which was an active volcano. No one dared before to grow anything on the sides of this volcano, but the Vindas brothers were convinced that the volcanic soil would be great for the production of coffee. This is because it received a gentle amount of wind from the pacific ocean and the relatively dry climate. They were right about their theories and were obviously successful and luckily enough for me and you we get to consume this coffee. And that's what we're going to do right now...

Vey good coffee! I will definitely be ordering this again!

Liam

Customer Reviews

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A
Ahmad Fiqree Bin Ahmad Fasal
Awesome tasting beans..

The beans is sweater then most beans i have tasted..very consistent in flavour with my niche zero..