It's been a while since we've had a Costa Rica, hasn't it?
This is a natural San Isidro from Sarchí in the Alajuela Province -- we think it tastes like wine gums and strawberry with a rich pineapple acidity.
So where does this coffee come from?
This coffee comes from Hacienda La Luisa, a 224 hectare estate run by Mario Barquero and nestled in the mountains north-west of San José. As well as coffee, the farm is also a refuge for biodiversity -- it has green corridors, 96 hectares of protected forest and numerous water sources, all complimented by active reforestation programs, water conservation efforts, and wildlife protection initiatives. Hacienda La Luisa supplies the majority of drinking water to the Sarchí canton and is a major source of employment for families in Los Ángeles, Pueblo Nuevo, and La Luisa.
How did we choose it?
Mo tried this coffee on a cupping table at London Coffee Festival this year and couldn't stop thinking about it -- which is saying a lot, because Mo tried a lot of samples during LCF! It's been a tricky one to get the roast right on -- our early batches didn't bring out the fruitiness we were looking for -- but we think we've finally cracked it.
How should I make it?
Best for V60, Clever Dripper, or Kalitia, but also stands up as an espresso.
For V60, we use 18g of coffee to 300g of water, with a water temp of 90°C. Always used filtered water if you can!
Brew for up to 3:00, put your feet up, and enjoy.
