#40 Costa Rica

The Rwandan coffee variety cultivated in Costa Rica by Alejo Castro is a true rarity, offering a unique blend of terroir and tradition that sets it apart. This coffee seamlessly combines the hallmark characteristics of Rwandan coffee with the distinct qualities imparted by the volcanic soil of Volcan Azul in Costa Rica. Here are its standout features:

1. Flavor Profile:
   The coffee embodies the classic notes associated with Rwandan coffee—rich, chocolatey undertones paired with a smooth and full-bodied texture. These are complemented by a delicate hint of peach, adding a fruity sweetness. Additionally, elegant wine-like notes bring an extra layer of depth and complexity to the cup.

2. Terroir and Process:
   Grown in the unique soil of Volcan Azul, the coffee's flavor is deeply influenced by its environment. The cherries are meticulously harvested at a sugar content of 24% and reduced to 11.5% Brix during processing. This careful approach preserves the coffee's soft texture, wine-like elegance, and full, lingering aftertaste.

3. Elegance and Alternative:
   This coffee stands out as a refined alternative to traditional Rwandan coffee. While it stays true to the classic flavor profile, it introduces new dimensions of complexity thanks to the cultivation techniques and the distinct Costa Rican terroir.

This coffee is not just a beverage but a sensory journey, showcasing how geographic diversity and meticulous processing can produce a cup of extraordinary quality and character.

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