COSTA RICA EL RAYO
COSTA RICA EL RAYO
Red plums, Chocolate, Raisins
1 review
Regular price
255,90 lei
Regular price
Sale price
255,90 lei
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/
per
Origin | Costa Rica |
Roasting degree | Omni Roast |
Notes | Red plums, Chocolate, Raisins |
Region | San Marco de Tarrazu |
Farm | El Rayo |
Altitude | 1900 m |
Varietal | Red Catuai |
Type of processing | Washed |
Producer | Romario Umacor |
Harvest | spring 2024 |
Score | 87 |
We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.
ESPRESSO | GEAR USED:Dalla Corte Mina espresso machine |
• Ratio 1/2 • 18g in • 40g out • 25-28 sec • Temp. 92-94 C • Target EY 20-22 % | All our recipes are tested on 54.5mm diameter 28mm height and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH. All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications. |
FRENCH PRESS ESPRO | GEAR USED:Espro Press P3 18 oz: |
• Ratio 1/16.5 • 300 ml water • 18 g in • 265 g out • 4 min brew time • Temp 94-96 C • Target EY 18-20% • Grind size 700-900 microns | When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time. First step is pouring around 80 grams of water over the grinded coffee, in circular moves, trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press. |
Romario's family did not have an easy start in the coffee industry, his father and grandfather used to process commercial quality coffee, which was mixed with other lots from various farmers in the Tarrazu area. Things have changed, and in 2019 Romario managed to build his own processing station, and now he processes his coffee batches individually, which, in this way, have reached a much higher quality. This Catuai Rojo varietal is a very good example, offering a rich, sweet cup with a chocolatey profile that leaves room for fruity notes.
G
Gabriel Perfecta pentru in espresso echilibrat, nu ars, nu foarte acid.
COSTA RICA EL RAYO
Local Pickup No. 7, Iuliu Maniu Blvd. (Opening Hours: Monday to Friday - 08:00am - 05:00pm)
✔ Pickup available, usually ready in 24 hours
No. 7, Iuliu Maniu Blvd. Apaca Building 011663 Bucharest Romania +40772208988