Costa Rica El Perezoso specialty coffee, 250 g bag

Costa Rica El Perezoso label artwork with tasting notes

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Costa Rica El Perezoso

Name: Costa Rica El Perezoso
Rating: 4.80 (5 reviews)

€17,90 EUR

Grind for: Whole beans

Size: 250g

250g 500g

Tastes like: Dark chocolate and sour cherry, with a winey mouthfeel.
Perfect for: Espresso. Also great as filter, cold brew, French press, AeroPress or Turkish coffee.
Good to know: Medium roast with extended development for extra sweetness. Natural process, 85 points.

4.8

A sweet coffee for slow mornings

"El Perezoso" means "the sloth" in Spanish. This coffee is made for slow, lazy mornings. It is a "natural" coffee. That means the beans dry in the sun inside the coffee fruit. This makes it sweet like syrup and smooth.

What it tastes like: Dark chocolate with a pop of sour cherry. Bold, sweet and very smooth.
Why we like it: It comes from Costa Rica's West Valley, from a small area known as the "City of Poets". It has the chocolate taste many people love, plus a fruity twist.
Best way to drink it: Espresso, if you like it thick and rich. Make it as filter coffee and the cherry taste gets brighter.

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Costa Rica El Perezoso

€17,90 EUR

PROCESS

Natural

CUPPING SCORE

85

ROAST LEVEL

Medium

Profile

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

More about this coffee

This coffee comes from a small group of farmers in Santiago, a small area of San Ramón. It is in Costa Rica's West Valley, in the Alajuela Province. The West Valley also includes Palmares, Naranjo, Atenas and Grecia.

Many farmers here come from families who first settled in Costa Rica's Central Valley. They grow coffee on valley floors and mountain slopes. The weather comes from the Pacific Ocean. It stays warm all year, with six months of rain and a dry, sunny season. That is perfect for coffee. Small farmers make up 85% of all growers. San Ramón is just one hour from San José. It is calm and peaceful, and people call it the "City of Presidents and Poets".

Brew Guide

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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)