Natural Reserve, Volcan Azul
Wet fermentation Caturra

Chocolaty, peach and perfume/rose-hip kind of a taste. 

91 kr

The more I drink this coffee - the more I like it really appreciate it. Especially in the mornings having a coffee without too much acidity. 

It has a very nice long aftertaste without being to bitter or unpleasant. The Caturra variety is known for its smooth and velvety appealing taste. When it gets colder - the peach appear much more balanced and gets the same aroma as perfume. 

This coffee is also harvested as a Natural process and honey process coffee. The Natural is more bodied and the Honey is more sweet. Both are really nice as the have an uplifting chocolaty mouthfeel. 

This coffee is among 14 different varieties I have selected on my several visits to the farm. My friendship with the family is very close and they have trusted med with first hand on his coffees.


Variety 100 % Arabica Caturra
Processing Washedl Processed
Land/Region Costa Rica/West Valley
Farmer Alejo Castro
Altitude 1600-1650 masl
Cupping Score 89
Roast Master, Quality cupper & Barista Søren Stiller Markussen.

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 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.

Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 40 g.
Ekstraktion rate 19,5/40= 0,48%

The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.