Origin
Costa Rica
Region
San Jose Province
Crop height
1300-1825 m n.p.m.
Botanical variety
Caturra & Catuai
Processing
Anaerobic (Natural)
Q score
86.75
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Speciality Single Origin

Costa Rica Vista Al Chirripo

17

question

Preferred preparation methods

V60
Aeropress

All in the family

One family is responsible for this coffee, from the seedling to the loading onto the container – nice!

The farm from which this coffee comes has been in operation since 2005 and was founded by Regulo Ureña and Isabel Rojas. It is now run by their sons, Ricardo and Mario. Our importer met Ricardo in person at his farm, so we learned how ingeniously organized the bean production process is.

The family is in charge of the entire process from planting to loading, and their attention to detail every step of the way results in excellent quality – something we value coffees from Costa Rica for. In general, to further embellish this picture – Vista means view, and the views from this farm are mind-blowing. We only saw it in photos, but Peter – the guy thanks to whom we got this coffee – said that the climate, the biodiversity, and the view are breathtaking.

If you want, as we did, to sigh at the photos, let us know by email, we’ll be happy to share! And for now, we leave you with a cup of raspberry-plum-delicious coffee!

The author of the recipes and stories Dawid Zadara, Head Roaster of HAYB Specialty Coffee Roaster from Warsaw.
Free Delivery on Orders Over100EUR

Sensory profile

  • Plum Jam
  • Raspberries
  • Cocoa

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Berry 30
Dried fruits 60
Nuts & chocolate 10
How to prepare coffe?

Costa Rica Vista Al Chirripo

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.