Costa Rica Monte Brisas
Summary
This Costa Rican coffee from the Monte Brisas farm in Zarcero de Alajuela is produced by Maria Elena Castro and Luis Salazar. It is made from the H1 variety, a cross between Sarchimor and Sudan Rume, grown at 1750 meters above sea level. The processing method is washed, with mechanical washing leaving a small amount of mucilage for clarity and sweetness, dried on raised African beds. The cup is clean, sweet and balanced with flavour notes of cherries, blueberries, almonds and caramel. Suitable for pour-over brewing methods.
Pour over
- Coffee in
- 19 g
- Water
- 300 g
- Temperature
- 93°C
Grind: Slightly coarser than brown sugar crystals (comandante 25 cl
- 1.Grind 19g of coffee.
- 2.Insert paper filter into the brewer and add 100ml of water to soak it.
- 3.Add coffee and gently distribute it evenly.
- 0:00Start timer and pour 60g of water.
- 0:40Pour 60g of water.
- 1:20Pour 60g of water.
- 2:00Pour 60g of water.
- 2:40Pour 60g of water.
- 9.When the water goes through the coffee bed, remove the brewer and enjoy.
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
- Filter
- Decaffeinated
- No
- Producer
- Maria Elena Castro & Luis Salazar
- Altitude
- 1750 m.a.s.l
- Variety
- H1
- Notes
- Caramel, Cherry, Almond, Blueberry
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The roaster
Sheep & Raven is the Polish specialty coffee project of Agnieszka Rojewska—World Barista Champion 2018 and one of the most decorated baristas on the planet. Ba…
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