Costa Rica The Natural Canoe

THE GRAINS

Producer: Enrique Sánchez

Farm: La Canoa
Origin: Central Valley
Process: Natural
Variety: Caturra, Catuaí

Altitude: 1,317 meters above sea level
Tasting notes: Tropical fragrance reminiscent of mango. On the palate it is honeyed, with notes of red fruits and a creamy texture.

LOT HISTORY

Finca La Canoa has coffee plants Under controlled shade, fertilization based on soil analysis and foliar fertilization, which have fostered excellent development of the plantations as we can observe in this natural plot.

The farm is located in the foothills of Braulio Carrillo National Park, which enriches it with enormous biodiversity and unique climatic conditions that impart distinctive flavors to our coffee. It has belonged to the family for over 60 years, now under the management of the third generation, always focused on a more sustainable and environmentally friendly approach.

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,