Costa Rica Hacienda Tobosi Copey Villalobos Anaerobic Natural

Cacao Nibs, Chocolate, Mulberry, Dark Cherry, Smoky Prune

Roaster Note:

Complex, richly sweet-savory, deeply floral. Star jasmine, salted caramel, cocoa nib, wild strawberry,
mustard seed in aroma and cup.
Sweet-tart-savory structure with high-toned acidity; very full, syrupy mouthfeel. Cocoa-driven finish
with undertones of caramel and mustard seed.
A uniquely composed Costa Rica coffee processed by an experimental anaerobic natural method
that yields a cup equally fruity, floral, and deeply savory.

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee