Costa Rica - Don Senel - Natural - La Toboba - EXOTIC - SINGLE ORIGIN

Costa Rica Don Senel - La Toboba - Caturra Catuai

In 2016 La Toboba built its own micro-mill.

Coffee Profile

Farm: La Toboba

Producer: Senel Campos Valverde and his son Alan

Region: Chirripo-Brunca, Subregion: San Jeronimo, Country: Costa Rica

Altitude: 1450-1850 masl

Harvest: Dec - Feb

Varieties: Caturra Catui

Processing: Natural

Tasting

Strawberry, nectarine, mango, raspberry and milk chocolate. Bright and clean with tropical fruit acidity. Fruity and sweet aromatics. Evenly balanced with a smooth medium body. Lingering milk chocolate.

Brewing Suggestions -

please feel free to experiment

Pour Over Recipe: (credit: Tetsu Kasuya)

Grind size: Coarse

Water Temp: 89 - 92 degrees Celsius

Ratio: 20g for 300 / 1:15

Brew time: 3min 30s

1. Rinse filter & pre-heat pour over vessel of your choice.
2. Pour in 20g of coarse-ground coffee
3. Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
4. Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.
5. Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
6. The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.

Espresso Recipe:

Peak Brewing: 7 – 35 days post roast date

Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 93 degrees Celsius