REGION:
Los Santos
Country:
Costa Rica
Producer:
La Maquina
Processing:
Natural Honey
SCA score:
87 +
ACIDITY:
Medium
ALTITUDE:
1550 masl
VARIETY:
Cattura
HARIO V60
Recommended brewing method
Step-by-step instructionS
Cup profile: clean fresh taste with nuances of flavors and light body, usually brewed for 1–2 cups
HOW TO (3 min):
50g swirl 3 times, leave until coffee bed dries ( 30 sec approx)
20g : 280g in 4 pours
75g pour to 125g.
Start next pour at 1 minute to 200g
Last pour to 280g. start at 1:30.
Enjoy your coffee
Enjoy your coffee
about Costa Rica COFFEE
Ivan Solis has worked in coffee his whole life. For many years, he worked for CoopeDota, where he gained incredible knowledge from processing and quality.
With his savings, some help from financial institutions, and his family they would go on to start Solis & Cordero micro mill in 2017. It truly is a family business that Ivan enjoys using as a tool to teach his children the meaning of earning a living and continuing the family tradition of coffee production. It is also in place to support many of those same coffee growers that Ivan got to meet while picking up coffee fruit from receiving stations as a young man.
With his savings, some help from financial institutions, and his family they would go on to start Solis & Cordero micro mill in 2017. It truly is a family business that Ivan enjoys using as a tool to teach his children the meaning of earning a living and continuing the family tradition of coffee production. It is also in place to support many of those same coffee growers that Ivan got to meet while picking up coffee fruit from receiving stations as a young man.
PROCESSING:
Hand-picked, floater separation. The coffee is fermented in cherry for 96 hours using “Mosto” in proportions of 200 liters per 1000kg of cherry. “Mosto” is a natural yeast that is extracted from the same fermentation of coffee. Once fermented, the coffee is pulped to dry it as if it were honey. Then, it is dried in the sun on African beds for approximately 17 days.
Hand-picked, floater separation. The coffee is fermented in cherry for 96 hours using “Mosto” in proportions of 200 liters per 1000kg of cherry. “Mosto” is a natural yeast that is extracted from the same fermentation of coffee. Once fermented, the coffee is pulped to dry it as if it were honey. Then, it is dried in the sun on African beds for approximately 17 days.
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