A top notch Costa Rican natural. Lots of dense flavours with winey notes and a lingering finish.
Out of stock
€16.00
Regardless of the region, our honey and natural Costa Ricans tend to roast pretty similarly. We recommend a fairly subtle approach from the beginning and building up the energy progressively through the roast in order to achieve demanded roast time. These coffees usually take the heat very efficiently, so watch out close to the first crack and don’t let your RoR to sky rocket if you want to be in full control.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
LOCATION: Los Santos, between Terrazu and Central Valley
ALTITUDE (MASL): 1300-1500 m.a.s.l
VARIETIES: Caturra, catuai
PROCCESING METHOD: Natural, honeys, co-fermented process
Olman Ureña Salazar, a third-generation coffee grower, has dedicated over 25 years to owning and cultivating coffee on his farm. His wife, Maria Nidia Antonia, is affectionately called Toñita by her family and close friends. In her honor, Olman decided to name his farm after her.
In recent years, the micro-mill has experimented with Olman’s coffee, which consistently delivers outstanding cup quality. This has allowed Olman to receive a premium for his coffee.
88 Graines idea is grounded on establishing a collaborative coffee sourcing model between coffee producers and roasters.
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