Costa Rica Rio Jorco Lobos Nº 222
Costa Rica Rio Jorco Lobos Nº 222
Costa Rica Rio Jorco Lobos Nº 222
Costa Rica Rio Jorco Lobos Nº 222

Costa Rica Rio Jorco Lobos Nº 222

From £9.95

Tastes Like:

Praline, Honey Blossom, Milk Chocolate

Roast:

Costa Rican coffee is known for its flavour quality, but also for its stewardship of the land. Therefore semi-washed (sometimes called honey processing), is Read more

About Costa Rica Rio Jorco Lobos Nº 222

Costa Rican coffee is known for its flavour quality, but also for its stewardship of the land. Therefore semi-washed (sometimes called honey processing), is common here. This method of removing the coffee cherry from the seed uses much less water than traditional washed processing and retains more fruit-flavour. Carlos Castro and his family take environmental responsibility seriously and chose the Catuai varietal specifically because it is naturally hardy and disease resistant - thus reducing the need for chemical fertilisation or pest control.

Size: SMALL 250g

£9.95
£33.85

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Tarrazu, San José Province

Process

Semi-washed

Producers

Carlos Castro & Family

Grown

Tarrazu

Altitude

1650m

Varietals

Catuai

Carlos Castro and his family took ownership of the farm in 2019. Previously the farm had been a Cup of Excellence award winner, but Carlos and his family have taken the potential of this farm and have made it a more commercial and sustainable success. The farm is home to many natural water sources, and an optimal climate for coffee cultivation. The semi-washed process allows for excellent cup quality and consistency. The coffee cherries are hand selected and undergo a short fruit fermentation while being transported to the wet mill and over night. The following morning, the coffee is de-pulped and the coffee is left to dry ferment for the remainder of the day. That evening, the coffee is covered with fresh water and left to ferment over night. The following morning, the coffee is agitated within the water to loosen as much of the mucilage as possible before a second rinse with fresh water. The coffee is then patio dried and turned regularly before being mechanically dried to achieve the final desired moisture levels.

Ash says...

Filter brewing this coffee is the best way to enjoy the floral aroma.

Coffee Jungle
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