Costa Rica, El Higeuron

35,00 DKK260,00 DKK

Smooth milky chocolate & cane sugar. At the end a very refreshing taste of citric notes – a clean mouthfull.

Ideal as and espresso and drip coffee.

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Fincas Techina Microlote, El Higeuron er navnet på denne award winning farm.

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We believe in a “fair share” price, the pickers get a better price, the “partner producers*” get a better price, while employment is provided for the families that for generations have made our farm special. Our long term employees were each given a piece of land to build their home on and grow their own coffee. The land for the elementary school was donated by the Rio Jorco, the high school is supported in many ways and several scholarships have been provided for deserving students. These are just examples of supporting our workers as well as the community. We also support the Sinem Acosta, a symphonic orchestra composed of children from the local area including many children whose parents work with coffee or own small farms.

Last year we produced 92 micro- lots from specific areas of our farm and small “partner producers*” . Five of the lots were from the “Los Lobos” area of the farm. Coffee Season 2014-2015 is just starting, we expect many great micro-lots for this coming season.. See current pictures of this years crop on the Happenings page of this website.

We are making continued changes to improve our quality and produce an even better coffee. Many things have changed since 1920 when don Jorge took over a small coffee processing plant in the new town of Vuelta de Jorco. One thing that has not changed is our commitment to quality and the production of the highest quality Estate coffee.


Variety 100 % Arabica Caturra, Catuai
Processing Washed
Land/Region La Guaria, Corralillo Cartago, Tarazzu
Farm El Higeuron
Altitude 1150 masl
Cupping Score 87
Roast Master, Quality cupper & Barista Søren Stiller Markussen




Mængde / amount

250 gram, 500 gram, 1000 gram


Black Coffee / Whole beans, Espresso / Whole beans, Black coffee grinded for French Press, Black coffee grinded for filter, Green beans

Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands. 1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter". 2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time. 3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises. Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on these sites when making GreatCoffee. Siphon by GreatCoffee Chemex by GreatCoffee Hario by GreatCoffee
Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 36 g.
Ekstraktion rate 19,5/36= 0,60%
The dose is calculated using a 18g porta filter Min dose 17,5G/Max dose 19,5 g. pr dobb espresso.