Costa Rica – Finca Las Torres

This stunning single-estate microlot from Costa Rica displays notes of orange, almond, and a hint of raspberry! Harvested by the Urena family at Finca Las Torres, situated at 1350-1650 masl in the Rivas district of the Chirripo region, this microlot is a mixture of Red and Yellow Catuai, Caturra and Villasarchi varieties. To achieve such a delectable flavor profile, a labor-intensive “black honey” process was employed which entails partially depulping the coffee, retaining a larger portion of the mucilage than other “honey” processes, and finishing with a two-step drying process, first on raised beds and then finally on patios. We recommend brewing this coffee as a pour-over (we used the Hario V60) at a 1:17 coffee to water ratio with filtered water at a temperature of 205F. Our best cups were ground on the coarser side of medium-fine. This coffee has been a joy to roast and cup and we know you will like it as much as we do!

For the best brewing results, we recommend a slightly coarser grind size to help produce a sweet syrupy body balanced with just enough brightness. Our favorite brews use a Hario V60, a 1:17 coffee to water ratio (20g/340g) and a simple 60g, 45 second bloom followed by a single main to pour up the 340g total.