Costa Rica El Perezoso
The "Chilled-out" Sweet Treat
"El Perezoso" means "The Sloth," and this coffee lives up to its name—it’s the perfect companion for a slow, relaxing morning. Because it is a "natural" process coffee (dried in the sun while still inside the coffee fruit), it develops a syrupy sweetness and a smooth, medium body that feels like a real indulgence.
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What it tastes like: A rich and comforting base of dark chocolate balanced by a delightful "pop" of sour cherry. It is bold, sweet, and incredibly smooth.
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Why we like it: It comes from a beautiful microregion in Costa Rica’s West Valley known as the "City of Poets." We love it because it’s a "best of both worlds" coffee—it has the deep, chocolatey notes traditional drinkers love, but with a fruity twist that makes it modern and exciting.
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Best way to drink it: It is a champion for Espresso drinkers who want something thick and rich. If you brew it as a Filter coffee, those cherry notes become even brighter and more nuanced.
Perfect for: Espresso
Also works lovely as: Filter, Cold brew, French Press, Aeropress, Turkish coffee
Taste notes: Dark Chocolate, Sour Cherry, Winey mouthfeel
Variety: Caturra, Catuai
Altitude: 1.300 - 1.600m
Process: Natural
Quality score: 85
Medium roast: We roast this coffee medium with an extended roast time for extra sweetness.
100% Arabica Coffee
Net weight: 250g/500g
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ESPRESSO:
Coffee: 18 g
Yield: 40-42 g
Time: 0:27
Water Temperature: 94°C (201°F)
Grind: Fine (appr. 250 μm)
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FILTER:
Coffee: 20 g
Water: 300g
(Coffee-to-water ratio 1:15)
Time: 2:30
Water Temperature: 94°C (201°F)
Grind: Medium (appr. 650 μm)
Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.
- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.
- Higher temperature (95–96°C) = more sweetness, more body.
- Lower temperature (90–93°C) = less bitterness, more acidity.
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MOKA POT:
Coffee: Fill the filter basket, gently level the coffee (do not compress)
Water: Fill water to the moka pot safety valve.
Brew Time: Approximately 3 minutes (medium heat)
Grind Size: Medium-fine (appr. 400 μm)
This exceptional microlot comes from a small group of farmers in the Santiago microregion of San Ramon, nestled in Costa Rica‘s renowned West Valley. Situated in Costa Rica’s Alajuela Province, this coffee-producing area covers the cantons of San Ramon, Palmares, Naranjo, Atenas, and Grecia.
Here, farmers, many descended from Central Valley settlers, cultivate coffee on valley floors and mountain slopes. With Pacific-influenced weather, the region enjoys stable temperatures, six months of rainfall, and a dry, sunny season perfect for coffee cultivation. Small growers, who make up 85% of the producers, nurture their crops across the area‘s valleys and slopes. Just an hour from San José, San Ramon’s serene atmosphere has earned it the nickname „City of Presidents and Poets.“
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