Back to Costa Rica
The Chorreador also wants to be used regularly. But first about the beans.
- Doña Francisca’s and Don Oscar Chacón’s “Las Lajas” Farm was the first certified organic coffee farm in Costa Rica in 2000.
- At 1,450 m altitude Arabica beans of the variety Caturra are grown.
- The coffee cherries are honey processed.
- After the pulp has been separated, the beans are left to dry in the sun with a thin layer of pulp (mucilago). This you can taste it even after roasting.
- The espresso has a soft full body with an intense sweetness.
- The fruity aromas are reminiscent of drupes, apricot jam and plum compote.
… sure, the coffee comes traditional Costa Rican with the Chorreador in the cup today.
- Hook the Bolsa (cotton filter) into the Chorreador.
- Bring water to a boil and grind the beans.
- Add 1-2 heaped tsp. coffee powder per cup to the filter and pour over the water.
Bag 19 brings us an African coffee tomorrow – look forward from which country!