| COUNTRY: Costa Rica VARIETY: Marsellesa, Obatá ALTITUDE: 1100-1400 MASL PROCESS: Anaerobic natural ROAST: Light-medium |
EXTRACTION SETTINGS
- Equipment: Gaggia Classic Pro E24, DF54 Grinder
- Grind setting: 3.0
- Dose in / yield out: 17.5g in / 35g out more fruity (38g more cocoa)
- Extraction time: 27 seconds
- Other notes: 18g IMS precision basket, 1.0mm puck screen, fresh beans.
This coffee tasted like a complex fruit medley; a bit like a summer fruit salad full of berries bursting with juiciness. I was overwhelmed with fresh flavour. It was such a sweet and pleasantly surprising coffee when it was dialled in as an espresso but finding that sweet spot was difficult and very tricky. I used about 100g dialing in this coffee and I’ve learnt my lesson – to keep some beans at home purely for longer black filter coffee.
Why? This coffee’s complex processing and light roast means it is difficult to dial in. Even if the roasters recommended brew methods include espresso, filter, cafetiere, Aeropress and stovetop – espresso was so difficult. Even when I dialed it in and used the same parameters the following days the machine choked. I had the same difficulty with my previous Boreta beans from Mission Coffee Works and as the saying goes, “Fool me twice, shame on me.” There is clearly a message here – to reserve these beautiful beans for my filter coffee.
I had a couple of filter cups of this long, black, fruity and tea-like brew. I will continue exploring Mission Coffee Works with my monthly subscription and enjoy it fully filtered going forward. So be prepared my coffee friends, filter grind parameters will be included in future Coffee Log entries.
🤎🤎🤎🤎 ( 4 / 5 ) Complex, clear, fresh and impressionable.
| FLAVOUR PROFILE |
| – Flavour: Blueberry fizz, autumn raspberry, dark chocolate – Acidity: Crisp, juicy – Body: Tea-like, thin – Finish: Clean |
A BIT ABOUT THE PRODUCERS
Sitting on the fertile slopes of the Turrialba Volcano, Aquiares Estate, one of Costa Rica’s largest and most historic farms, have been producing coffee for over a century. Don Alfonso took over the farm in 1992 after its establishment by British farmers in 1899 and even though he was fairly new to coffee, he continued his commitment to social justice. His dedication ensured the social welfare of the farmers and their communities which led to a transformation of the region. Caturra is the main Coffea plant variety grown here but due to climate change and pests, the Marsellesa and Obatá varieties are grown here due too. They have a high resistance to coffee leaf rust. 🍂
More information can be found from the roaster, @MissionCoffeeWorks.
Until our next session,
Coffee Log 
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