Located in a sub region of Tarrazu called San Pablo de Leon Cortez, Tito’s farm is situated near the Pirri’s river that provides a consistent cool breeze. That, combined with an elevation of 1500 mtrs above sea level gives perfect conditions for growing strictly hard bean coffee. He finds that intercropping his coffee with a lot of avocado and other fruit trees provides not only shade, but also helps with maintaining the organic composition of his soil.
Tito is renowned for the “reposado” step during his processing. After the cherries are carefully picked, he leaves the coffee in the receiving
tank for 24-36 hours under a controlled environment. Then, he pulps the rested cherries and has the mechanical demucilager leave approximately 70% of the mucilage on the seed. Drying is done on raised beds in approximately 15 days.
Country | Costa Rica
Region | Tarrazu
Producer | Tito Monge
Process | Reposado
A recipe for the perfect espresso depends on a lot of parameters: machine, grinder, water, filter basket, coffee beans etc. In our bar in the Hague we take the following recipe as a starting point:
19 grams of coffee for an output (yield) of 45 grams of espresso (double espresso). The brewing temperature is 92,5 degrees °C and we brew our espresso’s with 6 bar instead of the regular 9 bar, just because we discovered that we like our espresso better this way. We aim for 25 seconds extraction time.