Description
Grown by dedicated smallholder farmers in Costa Rica, it was carefully processed at the renowned Beneficio San Diego Coffee Mill. This Costa Rican coffee mill is one of the most advanced and historic mills in the country. Since 1888, the mill has been a driving force in Costa Rican coffee, known for elevating quality, championing sustainability, and supporting strong relationships within farming communities across Tarrazú and Tres Ríos.
What makes this lot truly unique is its lactic anaerobic process. Only the ripest, sugar-rich cherries are selected to fuel a waterless fermentation, where natural sugars transform into lactic acid. This method enhances the coffee’s aromatic intensity and deepens its sweetness, resulting in a cup that is vibrant, expressive, and distinctly memorable. Carefully dried to lock in these qualities, this coffee delivers a refined and modern take on Costa Rican craftsmanship.
Farm details:
Producer: Beneficio San Diego Coffee Mill
Farm/Co-op: Smallholder Farms
Region: Tarrazú
Country: Costa Rica
Altitude: 14550-1750 masl
Process: Anaerobic Fermentation
Varietal: Caturra, Catuai
Flavor profile:
Taste: Raspberry, Hibiscus, Rose, Clove
Acidity: Medium Plus
Body: Medium
Sweetness: Low Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
2:20-2:40 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let drain completely
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:20-2:40 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
