#9 Costa Rica

The typica variety is the core/axil of the Arabica spices. It usually produces a very high cup quality - extremely nice and well rounded in the aftertaste.

Now a days it rare to explore this coffee at the farm as it is a low yield variety.   

Its a full bodied coffee and ideal for both espresso and drip coffee. Low on acidity but still complex enough to make your heart beat for this smooth and velvety coffee. 

There is only 350 kg of this lot/reserve from Volcan Azul, produced by Alejo Castro.

The coffee is havested in early jan until end of feb/start of marts and picked with a brix/sugar content between 19-21%.

Each coffee is hand picked and carefully selected by skilled farmers.

Alejo Castro and his parents Fernando and Vivian lives at the farm and work 24/7 whilst the harvest season in on. The wet mill and dry mill is located at the farm and is handled and controlled personally by Alejo Castro.

After the coffee is de-pulped the coffee undergoes a slow drying process in big tumble dryers for approx 24-36 hours which is crucial for an even cup quality. The second stage is a final drying on cement concrete.

Each cup is roasted for quality check at the farm and at Great Coffee on visits at the farm or in Aarhus before final purchase.

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

I recommend the first drop to appear approx. at 8-10 sec. In that way your espressoshot will brew as long a 26-31 sec. if it appears before 6 sec. I will recommend you should grind finer and vise versa if the first drop appears too late/after 11 sec or more.
This extraction will give you a more ristrettoét espresso and more intens.