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Inferno 2.0 Costa Rica Version
  • Inferno 2.0 Costa Rica Version
  • Inferno 2.0 Costa Rica Version
Inferno 2.0 Costa Rica Version

Inferno 2.0 Costa Rica Version

RM235.00 MYR
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Origin: Tobosi/Tarrazu, Costa Rica

Altitude: 1900-2200 m

Variety: Catuai/Caturra/Villa Sarchi

Processing Method:  Natural

Roast Level:  Extreme Dark Roast

Flavor Profile: Tiramisu, Ripe Berry, Raisin, Chocolate , Earl Grey

Inferno 2.0 Costa Rica: A Bold Evolution in Dark Roasting

For years, our Inferno has captivated coffee enthusiasts, with many asking if we would ever offer a version from another origin, beyond Ethiopia. The wait is over — introducing the Inferno 2.0 Costa Rica.

Inferno is our signature dark roast method, where we break away from the conventional approach to specialty coffee. Typically, the world of high-end coffee avoids dark roasts, but we’ve embraced this challenge by meticulously roasting the finest beans to highlight their rich, full-bodied character.

After countless experiments, we’ve perfected a roasting profile that creates a balanced cup with a bold, clean finish. Unlike typical dark roasts that often bring out overpowering smoky or bitter flavors, our Costa Rica version retains a delicate brightness and subtle acidity, delivering a cup that is both complex and smooth.

The experience differs depending on how you brew it: whether you prepare it as espresso or filter, you’ll be greeted with vibrant flavors and a luxurious mouthfeel. For those who enjoy the intensity of ristretto, the Inferno 2.0 Costa Rica will reveal an extraordinary depth of flavor that you won’t find in traditional dark roasts.

Ready to explore the untapped potential of dark roasting? Give the Inferno 2.0 Costa Rica a try — and discover a new world of flavor.

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