Anaerobic Red Catuai Speciality Coffee

Specialty Coffee Association Quality Cup Score: 89

Origin:      Costa Rica
Region:     Naranjo in the Central Valley
Farm:        La Toboba
Altitude:   1400–1700 masl (metres above sea level)
Process:    Natural
Tasting Notes:  blossom of strawberry, nectarine flavours with honeyed cinnamon sweetness complements a buttery body and citrus acidity.

 

Anaerobic Red Catuai (Microlot)
Senel Campos and his son Allan work and live on their farm La Toboba. Since 2016, they have turned from being dependent on a coop to become an independent mill with full control of their harvest and post-harvest process. So we continue to support his ideas and development as we clearly see the development and taste the improvements over the years we have worked together. They constantly improve and reinvest in their farm and micro-mill. In the last year they installed a greenhouse with capacity to dry more coffee in a controlled environment.

Coffee Grind Guide

Extra Coarse Grind
Consistency: Peppercorns
Uses: Cold Brew and Cowboy Coffee
Extraction Rate: Extremely Slow

Coarse Grind
Consistency: Sea Salt
Uses: French Press, Percolators
Extraction Rate: Very Slow

Medium Grind
Consistency: Regular Sand
Uses: Drip Brewers, Vacuum Brewers, Stovetop Brewers
Extraction Rate: Moderate

Medium-Fine Grind
Consistency: Between Sand and Sugar
Uses: Pour Over Brewers, Drip Brewers
Extraction Rate: Slightly Faster

Fine Grind
Consistency: Sugar
Uses: Espresso Machines
Extraction Rate: Fast

Extra Fine Grind
Consistency: Powdered Sugar
Uses: Turkish Coffee, Arabic Coffee
Extraction Rate: Very Fast
Extraction Rate: Extremely Slow



£3.00

Specialty Coffee Association Quality Cup Score: 89

Origin:      Costa Rica
Region:     Naranjo in the Central Valley
Farm:        La Toboba
Altitude:   1400–1700 masl (metres above sea level)
Process:    Natural
Tasting Notes:  blossom of strawberry, nectarine flavours with honeyed cinnamon sweetness complements a buttery body and citrus acidity.

 

Anaerobic Red Catuai (Microlot)
Senel Campos and his son Allan work and live on their farm La Toboba. Since 2016, they have turned from being dependent on a coop to become an independent mill with full control of their harvest and post-harvest process. So we continue to support his ideas and development as we clearly see the development and taste the improvements over the years we have worked together. They constantly improve and reinvest in their farm and micro-mill. In the last year they installed a greenhouse with capacity to dry more coffee in a controlled environment.

Coffee Grind Guide

Extra Coarse Grind
Consistency: Peppercorns
Uses: Cold Brew and Cowboy Coffee
Extraction Rate: Extremely Slow

Coarse Grind
Consistency: Sea Salt
Uses: French Press, Percolators
Extraction Rate: Very Slow

Medium Grind
Consistency: Regular Sand
Uses: Drip Brewers, Vacuum Brewers, Stovetop Brewers
Extraction Rate: Moderate

Medium-Fine Grind
Consistency: Between Sand and Sugar
Uses: Pour Over Brewers, Drip Brewers
Extraction Rate: Slightly Faster

Fine Grind
Consistency: Sugar
Uses: Espresso Machines
Extraction Rate: Fast

Extra Fine Grind
Consistency: Powdered Sugar
Uses: Turkish Coffee, Arabic Coffee
Extraction Rate: Very Fast
Extraction Rate: Extremely Slow

Related products