HEAVY BAG ESPRESSO
Here at the roastery, this is our go-to coffee for a nice creamy espresso, or a deliciously balanced flat white. You know you’ve brewed it well when its distinctively sweet marzipan notes come out singing. Due it’s bold flavours and sparkly acidity, it’s really easy to get great results, and works great with a Moka pot or cafetière as well.
70% Cosagual Honduras
30% Don Claudio Costa Rica washed
Creamy nougat, sweet marzipan and buttery caramel reveal a juicy burst of pomegranate and dark cocoa aftertaste. Decadence, for every day.
The Espresso recipe that we suggest is:
Dose: 19 Grams
Extraction time: 22 sec – 27 sec
Espresso weight: 32 – 34 Grams
Cosagual mission is to promote development process in families dedicated to agricultural production with gender equality and in harmony with the environment, providing services with responsibility, efficiency and commitment to their cooperative members. They are also certified by Fair Trade and Organic.
The coffee harvest takes place between November and March. Only the mature cherries are picked to ensure the best possible cup quality. The harvest is carried out and transported on the same day to the cooperative wet mill.
The centralization of the wet mill reduces the impact on the environment, through a more efficient use of water and better management of coffee by-products (pulp and honey waters).
The Don Claudio coffee is picked in the area of La Piedra De Rivas and for this particular lot only the ripe cherries are picked during the central part of the harvest. The main varieties are Caturra and Red Catuai, along with some heirloom varieties. The cherries are all processed in the Beficio Coopeagri.
The Beneficio Coopeagri processes more than half of the production of Perez Zeledon and all the beans are washed with rain water, to make the mill as environmentally friendly as possible.
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