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Costa Rica Cordillera Del Fuego

18.00
HW Costa Rica Cordillera 001.jpg

Costa Rica Cordillera Del Fuego

18.00

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For the second consecutive year, Halfwit is proud to offer coffee from Costa Rica’s Luis Eduardo Campos Estate, this time a honey-processed Caturra. In a honey process, the skin and coffee cherry are removed, but some golden-colored mucilage (after which the process is named) is left on the de-pulped coffee bean and left to dry in the sun, adding imbuing the beans with some added fermentation. This hybrid technique allows for both the cleanliness of a washed coffee, as well as the assertive, fruity flavors of a natural-processed coffee.

The honey-processed Cordillera del Fuego offers the best of both worlds in terms of dynamic acidity and fruit flavors, as well as the classic balance commonly attributed to Costa Rican coffees. Anchored by a sweet, full-bodied milk chocolate-y based, bursts of raspberry preserves and star anise ring out with stunning clarity.


BEAN SPECIFICATIONS

PRODUCER: Luis Eduardo Campos Farm - Cordillera del Fuego
REGION: Tarrazú
ELEVATION: 5250 - 5740 ft
PROCESSING: Honey
VARIETY: Caturra
NOTES:  Raspberry Preserves, Milk Chocolate, Star Anise

 

 

NOTES ON BREWING

A standard, uniform 1:16 ratio works fantastically for Costa Rica across all brew methods. However, some light coarsening of the grind may be necessary if the cup is too dense or tasting muddled. Similarly, a slightly tighter grind will remedy a cup that is cloyingly fruity or lacking in body.


SUGGESTED BREW SPECS

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FETCO

Brew ratio of 1:16
Water at 203°F 4 minute brew time: 15% prewet

V60

25g of medium ground
coffee : 400g water at 205°F
60g bloom for 45 seconds
Total pour time: 2:30
Total brew time: 3:30

CHEMEX

30g of medium-coarse ground coffee : 480g water at 205°F
80g bloom for 45 seconds
Total pour time: 2:30
Total brew time: 3:30

AEROPRESS

15.5g of fine ground coffee : 220g water at 205°F
55g bloom (incorporate with paddle after 20 seconds)
Total immersion time of 1:20;
push slowly to 1:50


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