Costa Rica Coffee Capsule
The one-of-a-kind process of fermentation in hot-spring waters brings about a remarkably balanced and clean taste in the cup. Master Origin Costa Rica is full-bodied but mellow. A malty sweet cereal note runs through it with crystal clarity.
We separate the single origin coffee in two batches for a split-roast. The first is roasted in medium temperatures to reach a medium-dark colour and develop sweet malty notes. The second is roasted slightly more intensively to reach a darker color and the desired intensity.
A group of AAA farmers selectively handpicked this coffee in Costa Rica’s Central Highlands. Imagine some of the country’s richest scenery – rainforests, volcanoes, hills and valleys lined with coffee plants and sugar cane – and then, in one of the oldest communities in Costa Rica, Orosi’s mineral hot spring. They bring the thermal waters down to the coffee wet mill and use it once – and only once – to soak the pulped coffee for 12 hours.
150 ML
Bitterness
3 of 5
Acidity
1 of 5
Roastiness
4 of 5
Body
4 of 5
With cristal clarity
High in Costa Rica’s mountains, only a small selection of Arabica coffee beans is soaked in rainforest hot spring waters. The thermal waters are brought down to the wet mill - their temperature dropping over 12 hours from 70?C down to 18?C. As the waters cool, the pulped coffee soaks in the mineral-rich water. The warmer water speeds up the fermentation and brings out this rare coffee’s finest characteristics - balanced and clean like no other, it shines in the cup with crystal clarity. The scarcity of this coffee comes from this rare process - no one else does it. It highlights the malty sweet cereal character of these unique craftsmen’s coffee.
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