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.
please feel free to experiment
Grind size: Coarse
Water Temp: 89 - 92 degrees Celsius
Ratio: 20g for 300 / 1:15
Brew time: 3min 30s
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
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