Costa Rica La Abeja 250g
With its sweet characteristics and aromatic range from chocolate to hazelnut, Costa Rica has always been an attractive destination for specialty coffee lovers.
This single origin, La Abeja, is the result of a coffee meeting between Alejo C. Jimenez and Wilhelm Kahle sometime in the early 1900s. The two entrepreneurs collaborated for more than a century and left no less than five generations of farmers and producers in the care of their passion.
Today, la Abeja is a classic, an iconic batch that offers us a chocolatey body combined with the vivacity of a candied orange and a smooth, smooth finish with its notes of hazelnuts and caramelised sugar.
The Colima farm, where this batch of coffee was grown, sits at the foot of the now dormant Barva volcano, and this space offers some of the most fertile soil in the entire Republic of Costa Rica and is home to several endangered plant species. Two of them are the Poro Extranjero and Guachipelin trees, which also play a role in the favourable growth of coffee trees. How does this happen? The concept is commercially called 'shade-grown coffee'. Coffee trees generally reach a height of 4.5 or 5 metres, but they can be 'covered' by other trees, such as Poro Extranjero and Guachipelin in this case, which also reach heights of 25 or even 35 metres.
The shade-grown coffee concept has become increasingly popular due to its benefits on coffee crops, the best example being perhaps the development of pollination, which has proven to increase coffee cherry production.
This batch of Costa Rica La Abeja fully enjoys the shade-grown coffee trend, and the taste in the cup proves it.
- Coffee Details
- Brew recipes
- People and Culture
Origins Costa Rica Roasting degree Medium Notes Milk Chocolate, Orange, Hazelnut Region / Farm Naranjo, Alajuela / La Colima Altitude 1400 - 1500 m Varietal Red Caturra Type of processing Washed Harvest 2022
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.
Dalla Corte Mina espresso machine
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.
GEAR USED: V60 02 size
200 ml water
13.5 g in
185 g out
3 min brew time
Temp 91-93 C
Target EY 18-20%
Grind size 700-900 microns
We brew V60 or similar dripper in pursuit of clarity, so we use a lower temperature brew water. First you should rinse the paper filter with hot water from the kettle, to avoid paper aromas to alter your brew. Our method is pouring 80 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Then pour the rest of the water until you hit the target. The total brew time should be around 2:30 - 3 minutes. Adjust the grind size and temperature to match the desired taste profile.
Producer: Alejo Castro Kahle