San Marcos, Tarrazu - Costa Rica

Altitude: 1500-1600

Varietal: Caturra

Processing Method: Natural

For those of you who have been asking, it’s back! Last years funky fermented lots of the Tirra Estate natural’s blew minds across the country. We had to get it again. The ferment on this lot translates in the brew as a big sweet berry note, and it’s an easily acquired note too. However in search of perfection we have made water and a brew recipe so you can get the most out of it. See below for the juicy details.Notes of raspberry, passionfruit, warm spice and chocolate

Roasters Notes

This coffee has a lower density than we are used to for filter, so it needs less heat through the first half of the roast than other coffees.

For this naturally processed coffee, we aim for a slightly longer roast coming out at just under 11min with around a 12% development time ratio.

Roasted on Dietrich IR-12

Brewers notes

15g ground medium-coarse and 250g of water at 93 degrees (1:16 ratio).

Pour in 3 stages as follows 30g-120-90g aiming for a 2:30 draw down.

Expect notes of dried cherry, milk chocolate, and zesty orange acidity.

Custom Water

In our search for balance, we combined a low carbonic hardness of 10ppm bicarbonate and 70ppm of general hardness - accentuating the acidity and sweetness. Add the water below to try for yourself.