Costa Rica Javier Honey

THE GRAINS

Producer: Sigifredo Sánchez

Farm: Javier
Origin: Central Valley
Process: Honey
Variety: Caturra, Catuaí

Altitude: 1,475 meters above sea level
Tasting notes: Honey and floral fragrance. On the palate, it's a coffee reminiscent of peach. It's honeyed with a vibrant acidity and a creamy texture.

LOT HISTORY

The farm's name is attributed to Doña Elsa Vindas's great-uncle, the uncle of Don Sigifredo (a coffee producer), who was the farm's original owner. It has a history spanning over 150 years and was inherited by Doña Elsa Vindas, representing the legacy of a long family tradition. In the past, the farm combined corn and coffee cultivation, but now it is dedicated exclusively to coffee.

This coffee is received in a specially prepared area for microlots, where it undergoes visual inspection and physical analysis, including Brix level measurement. Subsequently, the coffee is transferred to the micro-mill for mechanical processing using specialized equipment.

The husk is removed and the coffee is stored for 3 to 5 hours, depending on the desired type of coffee. It is then taken to drying beds, and exclusively on African beds. After approximately 7 days, it is transferred to mechanical equipment to properly complete the drying process.

Once the drying process is complete, the coffee enters the processing plant, where it is stored in Grain Pro bags. After 3 or 4 months, the coffee is prepared for export by removing the parchment through the grinding process.

THE IMPORTER

Thanks to Mateo, Xorxios shares this batch from Costa Rica with us, which quickly became one of our favorites in tastings. Mateo's dedication helps us offer high-quality, flawless coffees that shine on the table from the very first sip.

THE RECIPE

We offer these guidelines to help you develop a recipe, but keep in mind that it may vary depending on the machine, mill, and water you use.*

FILTER:

IN 15 grams of coffee
OUT 255 ml in cup

Fine Grinding

45-second pre-infusion: 75 grams of water

2 pours of 105 grams each.

Time between vertigo 30 seconds.

Average Flow

Water temperature: 93 degrees.

ESPRESSO:

IN 18 grams of coffee
OUT 36 grams per cup;
Time of 25-27 seconds.
Coffee boiler temperature 92.5ºC,