Filter and espresso, natural, peach, strawberry, tangerine, boozy, milk chocolate. Scarlet macaw - wild scarlet macaws feed on fruits, nuts, seeds, flowers and nectar. A little similar to the great taste of this coffee. The macaw is a huge bird with a wing span up to 90cm.. This is a complex coffee so get yourself ready for this fruit and milk chocolate bomb.
Sassy - lively, bold, and full of spirit; cheeky. I think this sums up this coffee
a balanced coffee, but full of flavour and bright acidity, you will love this, it's a quality coffee to be enjoyed black or with milk if you choose, i suggest it black as an espresso or filter also great as a cold brew.
Producer don senel campos valverde and his son alan.
Region: chirripo-brunca, san jeronimo, costa rica.
Farm la toboba.
Costa rica, natural.
Altitude: 1450-1850 masl.
Process: natural, catuai.
Aroma/fragrance: fruity and sweet on aroma.
Flavour: peach, strawberry, tangerine, boozy, milk chocolate.
About this awesome coffee:
la toboba farm has an area of eight hectares, and it was inherited from senel’s grandmother to his father. Senel’s father (also
named senel), planted his first coffee trees in 1968 and was always able to maintain his family with the earnings from coffee
Through the years, the farming operation at la toboba has continued improve. It now grows several different varietals such as:
Obata, marselleza, red catuaí, villa sarchí, sarchimor t5296, catigua mg2, hibrido h3, etíope 47, etíope pl 122, etíope 61, san
roque, geisha, mezcla de sl28, sl14, sl34.
In 2016 la toboba built it's own micro-mill.
Toboba in spanish is the name of a type of snake that is abundant at the farm, therefore the farm was name la toboba. These
snakes are not dangerous, and it is common to find between 10 to 20 every harvest. They are always relocated to the forest
located adjacent to the farm.
After picking the cherries they enter the mill where they are rinsed with clean water and afterwards, they go through floater
separation tank to separate unripe's from the lot.
African beds are used to dry the coffee parchment for three to five days depending on the intensity of the sun. The coffee is taken to a
greenhouse afterwards where it is piled up and moved every six hours, then piled up again, to create a very slow dry. This process
can take up to 35 days.
After drying it rests for two – three months. Before it is dry milled and sorted.
How to brew guidlines:
commercial machine or a good home machine.
Brew ratio of one:16 to one:2.
Below ratio is one:18.
23g of espresso grind coffee (fine).
42g of espresso liquid (double shot).
27 seconds this means from when you push button / pull lever, until your 39g of espresso liquid is out you my have to adjust your grind to get this right
home espresso machine.
The key here is to really slow the flow down if you can adjust the grind, you need to adjust it so you have the oils coming out of the coffee not just dish water.. Lol.. If you are manually putting the coffee in the basket try the calculation below.
Weight in the basket ____ x 1.8 = espresso shot in grams/ milligrams.
Eg. 12 x 1.8 = 21.6 grams or milligrams.
All this in 27 seconds if you can but really depends on your machine set up you have.
French press filter coffee - i feel this is a rought guide as it's all about your personal taste.. If it's to strong just ad more water.
16g coarse grid coffee.
240g 94 degree hot water.