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Costa Rica Los Vindas

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    Costa Rica Los Vindas

    Enjoy as Espresso and Filter brewing.

    • Country: Costa Rica
    • Region: Tarrazú
    • Farm: Cerro Los Vindas
    • Altitude: 1,500 MASL
    • Variety: Typica
    • Processing: Black Honey

    Tasting Note: Butterscotch, cherry, piña colada
    We are tasting lots of tropical fruits like coconut and pineapple, very sweet like butter scotch and a slightly fermented note of cherry liquor. A banger for espresso and a very complex, mid body filter brew.

    Roast to Order:

    • Roast: Every Monday
    • Dispatch: 1-3 days after roasting
    • Whole bean only

    Recommended Recipes:
    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)

    During 1967, the three Vindas brothers Eduardo, Leonel and Gerardo purchased their first hectares of land from a cattle farmer and continued producing milk and cheese for the 1,500 inhabitants of Palmichal. Two years later, Eduardo, Leonel and Gerardo started to grow the first coffee seedlings on the steep slopes of the Tacuotarí mountains, where nobody else even dared to think of growing coffee on these spectacular slopes. The three brothers were convinced that the volcanic soil combined with the smooth, pacific-influence and relatively dry climate were ideal for coffee growing.

    This particular lot was processed at Palmichal Micro Mill. The depulper was calibrated so that only the skin is removed from the fruits whilst 100% of the mucilage is preserved. The coffee was slowly dried on a concrete patios over 12 days. The final phase of the drying process was carried in a carefully calibrated mechanical drier for a better uniformity in humidity levels.

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