In a sub region of Tarrazu called Dota we work with Diego Hidalgo and his family. Their beautiful farm La Bandera offers stunning views on the Dota Valley and is a showcase for growing and processing micro lots. Starting at an elevation of 1700 meters above sea level the Guanacaste lot is a steep hill with many hours of sun that results in an almost perfect maturation.
This yellow honey processed lot was first rested for 3 days. This dry fermentation was done without any water to prevent oxidation in the beans. On day 4 the cherries were pulped where they leave 50% of the mucilage on the parchment. While drying on the raised beds the coffee is moved once a day and after 3 days they move it every 2nd hour to prevent fermenting. In total this drying process takes 2-3 weeks.
Country | Costa Rica
Region | Tarrazu
Producer | La Bandera
Variety | Red Catuai
Process | Yellow Honey
The V60 brews a tasty “clean” coffee. This is a recipe for one cup and can be brewed with the 01 and 02 size brewer.
16 grams of coffee (filter grind)
250 grams of water (filtered and 95 degrees °C)