One of our favourite’s from the Tarrazu region in Costa Rica is back! In the area of Quebradillas we find father and son Mathias and Johel Monge who run this farm. This is our second year buying coffee from this dynamic duo.
Hacienda San Isidro Labrador is in their possession for over 20 years but at an altitude reaching up to 2000 masl the area was always too cold to grow coffee. Over the years the micro climate changed and they started to plant coffee at San Isidro.
For this lot they did a very selective hand picking of only the ripest cherries and a hand sorting when it was delivered at the wet mill. Remaining in airtight fermentation tanks for 5 to 6 days the anaerobic process gives this coffee its amazing fruit flavor and characteristic boozy high note. It was dried on raised beds for 20 days and prepared for export by Don Cayito, a prize decorated producer with years of expertise in prepping top lots from Costa Rica.
Country | Costa Rica
Region | Tarrazu
Producer | San Isidro Labrador
Variety | Catuai
Process | Anaerobic
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)