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COSTA RICA - LOS CAMPOS - NATURAL THERMAL AEROBIC

Regular price €25,00

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Tostatura:
Formato:
Costa Rica by Don Alexis Coffee is one of the best we have in the catalogue, and it is not the first coffee we have from Don Alexis. They are all incredible and this one is no exception.
This coffee is juicy and sweet, with notes of yellow melon, currants and cocoa beans, a complex and bright acidity, with a velvety body and a persistent sweetness.
 
 
SENSORY DESCRIPTION

Our Score: 87.25 out of 100 points

Sensory profile: Juicy and sweet

Aromatic Notes: Yellow melon, currant, cocoa bean

Taste&Body: Complex and bright acidity, velvety body, prolonged sweetness

TECHNICAL DESCRIPTION
Package weight 250g
Origin Costa Rica
Area Los Santos
Cooperative/Farm Los Campos
Microlot Don Alexis
Altitude 1750m
Variety Catuaì,
Process Natural thermal anaerobic
Moisture 11,4%
Density 722g/l

 

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 Alexis 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. Stored 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:
Catuai is a genetic cross between two natural mutations of Arabica, the yellow Caturra and the Mundo Novo.

How to choose:

AZOTO E SOTTO VUOTO

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I nostri pacchetti sono tutti confezionati in atmosfera protetta (prima sotto vuoto e poi inseriamo Azoto), usando questa particolare tecnologia che elimina l'ossigeno nel pacchetto, il caffè rimane fresco fino a 3 mesi dopo la tostatura.

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 10 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, soprattutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.

P.S. i nostri sacchetti sono tutti confezionati con sotto vuoto e aggiunta 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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