COSTA RICA - ESPERANZA - NATURAL THERMAL AEROBIC Skip to content

COSTA RICA - ESPERANZA - NATURAL THERMAL AEROBIC

Regular price €25,00

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Formato:
Specialty coffees from Costa Rica we have had many but this project is a really short supply chain, Don Alexis' specialty coffees are extraordinarily clean and fruity, also thanks to the cutting-edge manufacturing processes they use. The coffee has notes of orange, tamarind and gingerbread, a strong but complex and pleasant acidity, a medium body and a very high sweetness.
The coffee to enjoy to cheer up the day.
 
SENSORY DESCRIPTION

Our Score: 87.75 out of 100 points

Sensory profile: Vibrant and fruity

Aromatic Notes: Blood orange, tamarind, gingerbread

Taste&Body: Intense but pleasant acidity, medium and silky body, very sweet

TECHNICAL DESCRIPTION
Package weight 250g
Origin Costa Rica
Area The Saints
Cooperative/Farm Don Alexis Coffee
Microlot Hope
Altitude 1750m
Variety F-1 Hybrid
Process Thermal Aerobic Natural
*Farmgate Price 10,43€

 

FULL DESCRIPTION
We are in the Los Santos area on the slopes of the Tapantì National Park, in the Cafetera area of Costa Rica.
Here Don Alezis and Dona Anabel who were the founders of the Ramirez/Navarro family have their farms, a family business that includes daughters and grandchildren, more than a dozen people in total. Today, the whole family is part of the company, 
 
Process:
1. Cherry picking
2. Whole cherries are wrapped in black plastic to ferment inside the greenhouse or solar dryer. Particular microbes resist the temperature of 40-45°C, fermenting each batch at a constant temperature. Exposure to heat begins to break down the natural sugars in coffee cherries, partially caramelizing them.
3. Sun drying for about 30 days.
4. Preserved in parchment until prepared for export.
This innovative process gives the coffee an exceptionally funky, sweet and fruity flavor, as well as a rounded and balanced cup.
 

Variety:
It is an F-1 hybrid, a cross between the Sarchimor T-5296 variety and the wild Ethiopia ET-25 variety, developed by several Central American coffee research institutes, including World Coffee Research. Esperanza combines high quality in the cup with high disease resistance.
Esperanza means hope in English, indicating the hope that experimental varieties like this offer for the future of coffee growing in a changing climate.
The cup is very complex, rich, creamy, slightly sweet and syrupy, with clean citrus notes.

*FARMGATE PRICE

The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately it is the most transparent price you can find. 
The following costs must then be added to the Farmgate price before arriving at the roasting plant: 

  • Packaging costs
  • Handling costs at origin
  • Logistics costs (shipping and customs duties)
  • Handling charges on arrival
  • Costs of customs clearance and phytosanitary controls in Europe
  • Transportation costs within Europe

How to choose:

ROASTING

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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked acidity and many aromas.
  • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a touch of bitterness.
come scegliere il miglior caffè in base alla tostatura

GRINDING

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There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Ibrik/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infuser:
Le diverse macinature per i migliori specialty coffee

QUANTO DURA?

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Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 7 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, sopratutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.

P.S. i nostri sachetti sono tutti confezionati con sotto vuoto e aggunta di Azoto, che prolunga la durata potenziale del prodotto.

How to:

ESPRESSO

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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable

Macchina espresso specialty coffee

MOKA

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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee

FILTER V60/CHEMEX

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Filter or Chemex coffee requires precision in timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee

AEROPRESS

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The Aeropress requires some precision rules:

  • Quality coffee
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 2-3 minutes
Aeropress best specialty coffee

OTHER SYSTEMS

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There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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