Archive: Costa Rica Hacienda Copey
Summary
A Costa Rican Gesha from Hacienda Copey, a collaboration between a Costa Rican agri-enterprise and Japanese manufacturer Daito Giken, known for precision and controlled fermentation. Grown at 1950 MASL in San Jose, processed with an advanced honey method involving dry-pulping, 72-hour anaerobic fermentation, rinsing, and raised-bed drying. The cup is juicy and complex with notes of cherry, orange blossom, red apple, and honey.
Espresso
- Coffee in
- 16 g
- Coffee out
- 40 g
- Time
- 29 s
- Temperature
- 96°C
Grind: 8
TDS: 7.42
V60
- Coffee in
- 20 g
- Water
- 320 g
- Time
- 3:20
- Temperature
- 96°C
Grind: 0.425mm
TDS: 1.38
AeroPress
- Coffee in
- 22 g
- Water
- 350 g
- Time
- 1:30
- Temperature
- 96°C
Grind: 0.300mm
TDS: 1.31
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Altitude
- 1950 m.a.s.l
- Variety
- Geisha
- Notes
- Red Apple, Orange Blossom, Lemon, Honey, Cherry, Honeysuckle
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The roaster
PERC is a specialty coffee roaster from Atlanta, founded in 2010 by Philip, who started as Panther's Eye Roasting Company, roasting all night and biking around…
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