Green grape, bing cherry, peach, honeysuckle florals. Complex, delicate, juicy.
Process
Fruit is harvested from 60+ year typica trees that grow like vines in an uncertified, biodynamic forest, known as "El Chamaco". After it's picked, the fruit is rinsed and floated before being dried on raised beds in the shade for a total of 30 days.
Farm details
ProducerCarlos and Jacob Montero
RegionEl Llano de La Piedra, Zona de los Santos, Tarrazu
CountryCosta Rica
Altitude1650masl
Lot details
LotEl Chamaco
VarietyTypica
HarvestSpring 2026
DryingRaised Beds, 30 days
In the Brew
A complex coffee that offers different, yet equally delicious profiles with different ratios and recipes. Stone fruit shines with lower ratios. Rich florality comes through at higher ratios. Extracts easily and evenly.
Filter · V60
20gdose
290gwater
1:14.5ratio
95°Ctemp
Medium coarsegrind
3:15time
Bloom for 45sec with 50g. Three more pours of 80g, finished by 2:10 for a final drawdown by ~3:10.
Espresso
20gin
48gout
1:2.4ratio
93°Ctemp
27stime
Preinfuse for 7 seconds, 8 bar for the rest. A nice, even steady shot with a light crema.
In the Cup
Taste in Colour
Expect
V60: our recipe highlights the wonderfully sweet stone fruit and green grape malic acidities. Floral on the finish. Sweet, complex and super juicy.
Espresso: bright, yet sweet and rounded. Highly floral.
If it's not quite there
This is a very light roast, so it can take a bit more heat. It's fun and forgiving so play around. Tasting flat? Grind finer. Tasting bitter? Go coarser.
