Costa Rica Los Reyes (light)

OriginCosta Rica

Roast levelLight

ProcessNatural

Summary

Costa Rican coffee from Los Reyes Farm in Tarrazú, grown at 1400-1600 meters. Catuai variety processed using a rested lactic natural method involving a 12-hour fermentation, 26-day drying, and additional 3-day sealed fermentation, followed by two months of resting. Flavor profile includes strawberry yogurt, raisins, and pecans.

AI-assisted description, based on roaster & cupping data.

Brew guide

V60

Ratio 1:15

Coffee in: 20 g
Water: 300 g
Time: 2:40
Temperature: 94°C

Grind: 24 clicks (Comandante)

Set up your grinder

1.Pour 60 g of water over 20 g of coffee and let it bloom for 40 seconds. (40 s)
2.Slowly pour another 120 g of water in circular motions.
3.When the previous pour has almost drained, add the final 120 g of water — again slowly and in circles.

Total extraction time should be around 2:40. Adjust grind if needed.

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
Price
Cupping score: 0
Region: Tarrazú
Producer: Los Reyes Farm
Altitude: 1400 - 1600 m.a.s.l
Variety: Catuai
Notes: Pecan, Raisin

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The roaster

Quickborn Roastery

Quickborn is a Slovak specialty coffee roastery based in Slovakia, known as a 'roastery on wheels' — they bring high-quality coffee and the full café experienc…

AI-assisted description, based on roaster & cupping data.

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