REGION:
Tarazzú
Country:
Costa Rica
Producer:
Abarca Jiménez Family; Don Antonio
Processing:
Anaerobic Natural
SCA score:
87 +
ACIDITY:
Medium
ALTITUDE:
1600 masl
VARIETY:
Cattura, Catuai
HARIO V60
the flavor profile
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)
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 Los Abuelos Micromill
Los Abuelos is more than a farm. It’s a living tribute to grandfathers Albaro and Leonel, whose values of hard work and honesty shaped generations. Founded in 2002 in Costa Rica’s Tarrazú region, the Abarca family Kamila, Emmanuel, Gustavo, Adolfo, and Seilyn, brought new life to the land, using homemade fertilizers, restoring soil, and embracing sustainable practices.
In 2019, Seilyn and her daughter Kamila opened Microbeneficio Abuelos Café to take control of their coffee's quality and future. What began with one small batch has grown into a thriving operation, now processing 30% of the family’s coffee.
In 2019, Seilyn and her daughter Kamila opened Microbeneficio Abuelos Café to take control of their coffee's quality and future. What began with one small batch has grown into a thriving operation, now processing 30% of the family’s coffee.
PROCESSING:
This lot of Caturra and Catuai coffee underwent Anaerobic Natural processing at Microbenficio Abuelos Café, and was named for Don Antonio, one of the harvesters working at Finca Los Abuelos. The family named this coffee “Antonio’s Anaerobic” in recognition of Don Antonio’s dedication and love for both his work and for the coffee plants. Freshly harvested coffee cherries were fermented in sealed plastic barrels for 72 hours. The fermented coffee was then spread across raised drying beds where it was dried in sun exposure for 25 days.
This lot of Caturra and Catuai coffee underwent Anaerobic Natural processing at Microbenficio Abuelos Café, and was named for Don Antonio, one of the harvesters working at Finca Los Abuelos. The family named this coffee “Antonio’s Anaerobic” in recognition of Don Antonio’s dedication and love for both his work and for the coffee plants. Freshly harvested coffee cherries were fermented in sealed plastic barrels for 72 hours. The fermented coffee was then spread across raised drying beds where it was dried in sun exposure for 25 days.
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