Costa Rica West Valley Natural Coffee

Enjoy an afternoon sweetness of Costa Rican coffee.

The Central Valley of Costa Rica is where Arabica coffee was first cultivated. After being shipped to Panama, coffee was marketed as "Café Chileno de Valparaíso" and brought to Chile. William Le Lacheur Lyon, an English captain, shipped hundreds of bags of Costa Rican coffee to Britain in the 1800s.

Coffee from Costa Rica can be quite diverse, but the country's coffee is well-known on a general level for its lively acidity, round body, and smooth, sweet, floral and tropical fruit flavors. Intense, fragrant, brown sugar aroma.

Costa Rican coffees are now recognized for the variety of flavors and tastes that are distinctive to their growing regions and processing techniques.

Costa Rica West Valley Natural coffee is a single origin specialty grade coffee beans from West Valley in Costa Rica. This coffee is from Cañuela, Costa Rica, produced by 70 farmers organized around Café de Altura. Grown at 1,300 masl, this coffee is a variety of Caturra, Catuai.

To eliminate the less dense and broken beans that float, cherries are put in a sizable tank filled with water. A system for recycling water facilitates this entire process. The cherries are then moved to elevated beds where they gradually lose moisture over the course of 16 days. After drying, the coffee is allowed to rest for at least a month in silos (a structure for storing bulk materials) before being processed for export using an astonishing array of equipment for dehulling and classifying green beans according to weight and color.

 

This coffee is natural processed and roasted at a medium level. The flavor profile is berry-forward, balanced with a great taste of hazelnuts, plum and raspberry sweetness. Bright acidity with a lovely sweetness. This is a good afternoon coffee and pairs well with deserts.

 

Brewing Method

You may enjoy this coffee in a number of ways depending on your taste. Serve this as a beautiful pour over coffee or a refreshing cold brew if you want, but a filter method, like a pour over or drip coffee maker, is advised! It's up to you to explore!

Method: Hand Drip
Water Temperature: 92℃
Ratio: 1:12.5 (12.5g coffee to 225g water)
Grand size: Medium
Blooming: 20-30sec, 30g water
Time: 2min 15sec