Costa Rica Tobosi Santuario Catuai Natural
RM60.00 – RM260.00
| Variety | Red Catuai |
| Country | Costa Rica |
| Processing | Natural |
| Region |
Tobosi, Cartago |
| Altitude |
1600-1800 m |
| Roast Level | Light Roast |
| Tasting Notes | Ripe Cherry Winey, Prune, Molasses,Chocolate |
| Quantity | 200g/1000g |
Brewing Size Guide
| 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 |
Ripe Cherry Winey, Prune, Molasses,Chocolate
| Variety | Red Catuai |
| Country | Costa Rica |
| Processing | Natural |
| Region |
Tobosi, Cartago |
| Altitude |
1600-1800 m |
| Roast Level | Light Roast |
| Tasting Notes | Ripe Cherry Winey, Prune, Molasses,Chocolate |
| Quantity | 200g/1000g |
About This Coffee :
Farm Overview
Santuario is a small coffee farm located in Tobosi, Cartago, Costa Rica, and is known for producing high-quality specialty coffee. The farm is run by the Chaves family, who have been growing coffee in the region for generations. The farm sits at an altitude of 1,600 to 1,800 meters above sea level, which provides the ideal conditions for cultivating high-quality Arabica coffee.
Santuario Estate is particularly known for its commitment to quality and sustainable farming practices. The family employs environmentally friendly methods, such as using organic fertilizers, promoting biodiversity, and conserving water resources. Santuario is one of the farms that have adopted innovative processing techniques, including the Natural processing method for its Catuai variety.
Region Characteristics
The Cartago region, where Santuario is located, is renowned for its rich volcanic soils, which provide the perfect growing conditions for coffee. The region’s high altitudes and cool climate help slow the maturation process, allowing the coffee cherries to develop more complex flavors and sugars.
The region’s volcanic history has left behind fertile soils rich in minerals, which contribute to the unique flavor profiles of the coffee. The combination of altitude, soil, and climate makes Cartago one of the most prestigious coffee-growing regions in Costa Rica.
Processing Method: Natural
Santuario’s Natural processing method involves drying the whole cherries on raised beds without removing the skin. This method allows the beans to absorb the natural sugars and flavors from the fruit, resulting in a coffee that is sweet, fruity, and full-bodied.
The cherries are hand-picked and carefully selected to ensure only the ripest cherries are processed. After picking, the cherries are laid out on raised beds to dry in the sun. The drying process can take anywhere from 15 to 20 days, depending on the weather conditions. During this time, the cherries are turned regularly to ensure even drying and prevent over-fermentation.
Flavor Profile and Characteristics
The Santuario Catuai Natural is known for its complex, fruity flavor profile, which includes tasting notes of red cherry, black grape, and chocolate. The natural processing method imparts a silky texture and a balanced sweetness, while the high altitude contributes to its bright acidity. This coffee is ideal for filter brewing, where the intricate flavors can shine through.
| Pack Quantity |
200g ,1kg |
|---|
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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 |
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!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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