Heavy and complex. Aromas of cocoa nibs, hibiscus and plum. Flavors of cocoa nibs, banana bread and raisins, winy acidity and a silky, sugary aftertaste.
Owned by Diego Robelo and his family, and located on the slopes of the Turrialba volcano, at 1,400 meters above sea level, Entre Ríos is the largest coffee plantation in Costa Rica. The land is divided by various watercourses that connect the two large rivers that surround the farm, the Turrialba and the Aquiares. It is a majestic natural area where a small pre-Columbian community lived hundreds of years ago and traces of which can still be found. This is the seventh year in a row that we have worked together and the sixth where we deal directly.
We negotiate the price directly with him, Diego acts as an exporter, so that commission also stays with the farm. In addition, we act as importer, contracting the direct container from Costa Rica to Barcelona.
The Central American variety is an F1 hybrid obtained from the crossing of Sarchimor T5296 and Sudan Rumé. It is a high-yielding hybrid resistant to diseases such as rust. It is the same variety that Diego and his team used to create the batches that make up our process pack.
Process
Fully ripe cherries are brought to the mill, where the floaters are separated. The heavy fruit is then wrapped in heat-capturing plastic that is sealed to create an anoxic environment. Heat-trapping cylinders are then placed inside the greenhouse, where they are heated up by the sun to promote a thermophilic fermentation to the coffee cherries. This fermentation takes a minimum of 3 days to finish. Once the fermentation is done, cherries are sun-dried for 15 days before being sealed in bags for 3 months to age.
At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe.
Method: V60
Grinder: EK43 #12
Recommended mineral water: Viladrau
We have used 15 grams coffee and 260 grams water.
Add the water in two pours. First pour 60 gr, wait 30 seconds and right after pour the rest of the water until you reach 260 gr. The total infusion time should be 2 minutes 25 seconds.
