COSTA RICA LA ABEJA 250G
COSTA RICA LA ABEJA 250G
Chocolate, Brown sugar, Caramel, Forest fruits
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Origin | Costa Rica |
Roasting degree | Espresso Modern ![]() |
Notes | Chocolate, Brown sugar, Caramel, Forest fruits |
Region | Central Valley |
Farm | Volcan Azul |
Altitude | 1400 - 1500 m |
Varietal | Caturra |
Type of processing | Washed |
Producer | Alejo Castro Kahle |
Harvest | November 2024 - March 2025 |
Score | 83.00 |
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. |
We had the pleasure of visiting Alejo for the first time in March 2024, when we were at the Volcan Azul farm and we were impressed not only by the professionalism with which “Alejito” works, but also by the passion and authenticity that he puts into everything he does, thus respecting the standards of the Castro and Kahle families and carrying on the tradition. The La Abeja lot is a staple for both Alejo and our relationship with him, having been a constant in our repertoire for more than four seasons.
una dintre cele mai echilibrate arome, la fiecare comanda iau tot timpul aceasta aroma
Foarte aromata si cremoasa.
Este foarte aromata si printre cele mai intense incercate
Cea mai aromata cafea incercata pana acum
Indiferent dacă ești un cunoscător sau un băutor ocazional, această cafea cu calitate excepțională și gust de neuitat va lăsa o impresie vibrantă.
COSTA RICA LA ABEJA 250G
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









