Transcend Espresso Corazon de Jesus - Costa Rica
Almond | Chocolate | Molasses
Recommended Starting Parameters: Input: 19.5g in | 36 seconds | 40g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
WHOLE BEAN COFFEE. CHOOSE BAG SIZE ABOVE.
- Origin: Chirripó, Costa Rica
- Farmer: Johnny Alvarado Abarca
- Process: Honey
- Variety: Catuai
- Altitude: 1650-1950 m
Johnny Alvarado used to run the Imperio Rojo micro-mill with his two brothers,Jose and Joiner, but built his own mill in 2016. The Chirripó region ofCosta Rica has been relatively untapped for coffee production until recently but has some serious potential.Johnny recognizes this and he now has 9 small plantations on the surrounding mountains, with some as high as high as 2000 meters above sea level. He processes his coffee up at1800m where it’s cooler and there’s less chance of the cherries spoiling. He brings the processed coffee straight down the mountain to be dried at a warmer temperature on raised beds in his front yard. His farms are newly planted so they aren’t producing much coffee yet, but the coffee is already of very high quality! This particular lot of coffee comes from El Aguacate, one of his higher elevation farms.