
Costa Rica El Perezoso
This natural has a delightful sweetness and a medium-bodied flavor profile.
When prepared as an espresso, you'll be treated to a bold and rich experience with prominent notes of dark chocolate, with a flavor layer of sour cherry adding complexity and a balanced sweetness that make it incredibly smooth.
Also an excellent choice for filter coffee, where the flavors are more delicate and nuanced. You'll find that the sour cherry notes become brighter, and the dark chocolate takes on a subtle, cocoa-like quality.
We roast this coffee light to medium, but extend the roast time for extra sweetness.
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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
Light to medium
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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