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Costa Rica Mirazu Caturra Black Honey
  • Costa Rica Mirazu Caturra Black Honey
  • Costa Rica Mirazu Caturra Black Honey
Costa Rica Mirazu Caturra Black Honey

Costa Rica Mirazu Caturra Black Honey

RM55.00 MYR
Shipping calculated at checkout.

About This Coffee:

Costa Rica Mirazu Caturra Black Honey 

Quantity: 200g/1000g

Variety: Caturra

Altitude: 1,400 - 1,800 m

Processing Method: Black Honey

Roast Level: Light Roast

Flavor Profile: Roselle, Guava, Golden Kiwi, Chocolate

Origin: Tarrazú, Costa Rica 

Region and Farm Introduction: Located in the renowned Tarrazú region of Costa Rica, Mirazu benefits from high elevations, volcanic soils, and a cool mountain climate that promotes slow cherry maturation and exceptional flavor development. These ideal growing conditions contribute to coffees with vibrant acidity, refined sweetness, and remarkable balance.

Mirazu represents a new generation of Costa Rican specialty coffee producers dedicated to quality-driven cultivation and innovative processing. Through careful cherry selection and meticulous post-harvest practices, the producer consistently crafts expressive micro lots that showcase the unique character of Costa Rican coffee.

Processing Method Features: Processed using the Black Honey method, a large portion of the fruit mucilage is intentionally retained after depulping before the coffee is slowly dried on raised beds. The extended drying period allows natural sugars to gradually develop, enhancing sweetness, body, and fruit complexity while maintaining excellent cup clarity.

The cup opens with vibrant roselle florals and juicy guava, followed by the bright sweetness of golden kiwi. A smooth chocolate finish adds depth and balance, creating a rich, layered, and elegant profile that is characteristic of Costa Rica's finest Black Honey coffees.

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
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