Costa Rica La Pastora Tarrazu Roasted Coffee 125g-KS

Costa Rica SHB EP La Pastora Tarrazu (washed)

This lot Costa Rica one most recognized coffee region, Tarrazu mountain slopes comes from. A "La Pastora" a local CoopeTarrazu cooperative one iconic brand, which year since a reliable quality and a classic Central American flavour profile synonym. A true "comfort coffee", which a mindennapokban and a experimental days also excellently performance.

Basic data and terroir

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• SHB (Strictly Hard Bean): The coffee cherries extreme magaslaton teremnek. The itteni cooler nights because of a beans more slowly ripen, which much denser, hard szerkezetu and flavour, savakban extremely rich coffee results in.

• EP (European Preparation): Strict, manual/hand valogatasi folyamatra refers, which during a faulty beans and idegen anyagokat remove, therefore provide a maximum cleanliness in the cup.

Szenzoros Typical (Flavour profile)

The coffee Processinga washed process happen, which a mostly engedi come through a terroir original charactert and a variety characteristic clean savakat. A medium roast perfect weight creates a fruity acidity and a roast during handle cukrok between.

• Aroma: Illataban the sweet, melaszos notes dominant, enyhe spice.

• Korty and body: Medium dense, syrupy body characterized by. The flavour a testesebb brown cukros, milk-chocolate sweetness gives and, which kellemesen bevonja a palate.

• Acidity: A chocolatey base a very elegant, light acidity tori and. As hul The coffee, egyre better kibontakozik the crisp green and the ripe orange vibratory, citrusos character.

• Finish: Clean, long holder chocolatey and slightly orange aftertaste.

Preparation Guide

Because a very clean, well structured coffee is word, As espresso and filter process beautiful face shows. A washed, dense (SHB) beans extract kicsit magasabb temperature need a lighter, fruity notes before.

General rule: Always freshly ground coffee use, and ugyelj the water quality (filter, soft water recommended, approx. 50-100 ppm mineral).

1. Espresso (Classic and balanced)

As espresso a chocolatey and brown cukros notes fognak dominant, a narancsos acidity pedig a izgapples, with life teli keretet gives the italnak. Milk drinkshoz (Flat White, Cortado) excellent base, where a milk sweetness remekul rimel The coffee chocolatey profilcomes witha.

• Dose (In): 18 grams

• Extract (Out): 38–40 grams (1:2.1 or 1:2.2 ratio)

• Flow time: 27–30 second

• Water temperature: 92.5 – 93 °C

• Tipp: If excessively savasnak erzed, pull kicsit hosszabbra (e.g.. 42 grammig), that more sweetness nyerj out.

2. Filter (V60, Chemex, Aeropress)

As filter made The coffee more tea-like, soft is. A chocolate rather cocoa jelleguve becomes, and teret kapnak the other, citrusos, fruity eszterek. (The following recept a standard Hario V60-ra vonatkozik).

• Ratio (Brew Ratio): 1:16 (15 grams coffee / 240 grams water)

• Ground coffee fineness: Kozepes-finom (coarser, than the Espresso, finer, than a French Press; tengeri salt similar).

• Water temperature: 93 – 94 °C

• Preparation process:

  1. Bloom (Pre-infusion): Pour 45 grams water The coffee 0:00-kor. Carefully mozgasd and a drippert, that all ground coffee nedves whether. Wait 40 second. then tavoznak a roast gases.

  2. First pour-over: 0:40-nel circular, slow mozdulatokkal pour up the water 140 grammig.

  3. Other pour-over: 1:15 kornyeken, when the water kezd lejjebb esni, slowly pour up a residual water 240 grammig.

  4. Closing: A fine mozdulattal porgesd and a drippert, that the ground coffee horizontal whether a flow at the end (flat bed).

• Purpose complete flow time: 2:30 – 3:00 minute.