#39 Costa Rica

This Mocha variety from Costa Rica’s Volcán Azul estate has become our very favorite. With only a small batch of this exceptional coffee available, it’s truly a treasure.

Its flavor profile is incredibly intense and intricate, evoking the rich and refined essence of aged Cognac. This coffee leaves a lasting impression, much like it did the first time we experienced it back in 2022. It completely blew us away with its depth and complexity.

To fully explore its potential, we’ve crafted two distinct roast profiles: one for espresso and one for filter coffee. Each brings out unique characteristics of this remarkable bean. The espresso roast captures its bold, rich flavors, accentuating the Cognac-like warmth and intensity. Meanwhile, the filter roast reveals a different side—highlighting its nuanced complexity, delicate acidity, and vibrant layers of flavor.

This coffee is a true showstopper, whether enjoyed as a highlight of festive gatherings or as a quiet indulgence on a winter morning. It’s an experience that lingers on the palate and in the memory, making it the perfect companion for the holiday season.

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides

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.