Costa Rica Las Cabras

This coffee is delivered in cherry to receiving stations primarily in the San Marcos area of Tarrazu. The micro-climates and soil conditions are considered ideal for coffee production and the Tarrazu Valley has long been considered one of the best coffee producing areas in the world. Once the cherry is collected it is transported to the “Beneficio Rio Tarrazu” where it is processed. The coffee is de-pulped, and then fermented for a period of 48 to 72 hours, after that it is dried on patios or potentially in mechanical dryers depending on weather conditions and or patio space constraints. The coffee rests for a period of at least a month before undergoing dry milling and getting prepared for shipment.
We selected “Las Cabras,” Spanish for Goats, to be one ingredient used in our flagship blend “Dancing Goats.” We work closely with the staff in the “Rio Tarrazu” mill to establish consistency and quality year after year and create this cup profile. It also stands alone as a wonderfully balanced and sweet single origin cup of coffee.

ESPRESSO

• 18g In / 27g Out (1:1.5 ratio)
• 24-26 seconds (adj. to taste)
• 200 Fahrenheit
• 9 Bar

BREWED COFFEE

17g per water/ 1g of coffee (adj. to desired brew strength)