IN THE CUP
Costa Rica is renowned for producing some of the world's highest-quality coffees, and this cup is a perfect example. It boasts a wonderfully clean, syrupy texture, while the natural processing enhances fragrant notes of vanilla, raspberry, and almond nougat.
STORY BEHIND THE CUP
Tirra Estate is located in the San Marcos district of Tarrazu, at 1500-1600 MASL. The cherries are processed at the Coopetarrazu cooperative mill. Coopetarrazu owns Tirra Estate to facilitate coffee research and microlot production. Over 60% of the estate's 100 hectares are used for coffee cultivation. Tarrazu is known for its tradition and leadership in producing fine coffees because of its ideal soil, climate, and producer expertise. Coopetarrazu is committed to environmentally sustainable farming practices through their 'Coffee, Culture, Quality of Life' Sustainability plan. The cooperative also supports seasonal migrant workers by providing on-site housing and hosting festivals.
BREW GUIDE
Dose: 16g coffee | 240g Water at 96°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
