Costa Rica San Vito La Abejilla Red Honey

RM 60.00

Region San Vito
Elevation 1600 MASL
Variety Venecia
Processing Red Honey Processed
Roast Level Light Medium
Tasting Notes White Flower, Rose Aroma, Citrus Acidity, Papaya and Raspberry Sweetness,
Quantity 200g
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White Flower, Rose Aroma, Citrus Acidity, Papaya and Raspberry Sweetness,

Region San Vito
Elevation 1600 MASL
Variety Venecia
Processing Red Honey Processed
Roast Level Light Medium
Tasting Notes White Flower, Rose Aroma, Citrus Acidity, Papaya and Raspberry Sweetness,
Quantity 200g

Roaster Note:

San Vito de Java, is a district and head city of the Coto Brus canton, in the Puntarenas province of
Costa Rica. It is located about 271 kilometres southeast of the capital San Jose, and close to the
Panama border.

The Venecia coffee variety has its origin in San Carlos, Alajuela, where Mr.Isidro Rodriguez selected
out several coffee trees in a coffee plantation of 100% Caturra that demonstrated increased
productivity, larger fruit size and increased resistance to fruit drop in the rain.
“Honey” processing is a form of a pulped natural process that is common across Costa Rica.
Different designations of white, yellow, red and black honey are commonly used among Central and
South American farmers.

Red Honey
Where 80-90% of the mucilage remains on the bean. The beans are dried on raised beds in overcast
or shaded conditions. All the beans are raked on the first morning and then only once or twice in the
afternoon.

As a result, you’ll get a super fruity floral coffee with intense aromatics. With flavor notes of rose,
papaya and raspberry that will totally delight your day.

A great morning coffee that will surely brighten your day!

 

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 guid

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
Weight 0.2 kg
Pack Quantity

Country

Processing Method

Roasting Level

,

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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