Български
COSTA RICA OLYMPIA
14,93 лв. – 89,00 лв.
FRUITY AND CITRIC ACIDITY, MILK CHOCOLADE, KARAMEL
Smallholder farmers mainly produce this coffee at an altitude ranging from 1.400m through 1.700m above sea level. Micro-climatic conditions in this volcanic area have a beneficial effect on the coffee tree and the formation of the coffee cherries.
SCA SCORE – 86.5
REST: 14-30 days from the date of roasting
COSTA RICA OLYMPIA
Costa Rica boasts eight coffee-growing regions. This coffee comes from the West Valley region, next to the well-known natural reserves “Reserva Forestal Peñas Blancas”, “Parque Nacional Juan Castro Blanco”, and the “Parque Nacional Volcán Poás”.
Smallholder farmers mainly produce this coffee at an altitude ranging from 1.400m through 1.700m above sea level. Micro-climatic conditions in this volcanic area have a beneficial effect on the coffee tree and the formation of the coffee cherries.
EXPECT NOTES OF:
FRUITY AND CITRIC ACIDITY, MILK CHOCOLADE, KARAMEL
WE RECOMMEND FOR:
ESPRESSO
FILTER
DETAILS:
1400-1700 M
ALTITUDE
CATURRA, CATUAI
VARIETY
NATURAL
PROCESSING
Costa Rica, West valley
Region
We recommend to use:
Filter/Aeropress
For precise measurements of the amount of coffee and water, we advise using a scale. For every liter of water, use 65g of coffee.
Espresso
If you want to consume 32-36g of coffee, we advise using 16-18g of coffee for 24-32 seconds.
| Weight | 0,200 kg |
|---|---|
| Dimensions | 19 × 6 × 19 cm |
| Weight | 1 кг. (спестявате 10%), 200 гр. |
| Grinding | Beans, Large – french press, Medium – Hemex, Medium fine – V60, Fine – Coffeemaker, Aeropress, Very fine – Espresso, Cezve |
Only logged in customers who have purchased this product may leave a review.
Related products
SWEET, FRUITY, LIQUORICE, TANGERINE, SUGAR CANE MOLASSES Coffee is a relative newcomer to Papua New Guinea considering that the commercial coffee production in the country dates back to 1926/1927 when the first Jamaica Blue Mountain seeds were planted. Making up a share of approx. 70% the coffee production is largely characterized by small farmers with land holdings that grow as little as 20 trees per plot in so called “coffee gardens” alongside subsistence crops. The country is generally dominated by fragmented mountain ranges, steep valleys and plateaus that are difficult to access. SCA SCORE - 83.00 REST: 14 - 30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
RUM BERMUDA, CAKE, SWEET CANDIES, LIGHT ACIDITY, RUM BODY Tigre is the second of two completely new taste profiles discovered in 2020 by Ninety Plus. Tigre has a taste profile that resembles buttered rum cake or cognac, laden with chocolate and cherry. A distinctive experience. Tigre is named in honor of Camilo Sanchez, Director of Estates at Ninety Plus, who manifests the strength and perseverance of a tiger in his daily work. “El Tigre” is also known for his adventures with Joseph Brodsky in the magical coffee wilderness at Ninety Plus Estates. SCA SCORE - 97.00 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
BLACK CURRANT, DARK CHOCOLATE, VANILA AND NUTS TASTE, CARAMEL AFTERTASTE, BALANCED ACIDITY, SILKY BODY We are proud to present to your attention our newest Blend, skillfully combined from the highest quality Arabica coffees. Create this sweet-chocolate profile with a blackcurrant flavor, with which we guarantee irresistible flavors and aromas in every sip of coffee. SCA SCORE - 83.00 REST: 14 - 30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY This single-variety Red Honey Caturra coffee is cultivated on the Tres Milagros farm in Higuito, Tarrazú. After the ripe coffee cherries have been picked, they are transported to the Beneficio Fatima, where they are processed. In a first step, the cherries are partly pulped. About 80% of the mucilage remains on the beans. Afterward, the cherries are placed on raised African beds for ten days. During these days, they are constantly controlled and protected from too hot or moist weather conditions. The final drying step takes place in a drum dryer to allow for an even drying process. After the coffee rested for 2-3 months, it is finally dry-milled, sorted and prepared for transport. SCA SCORE – 86.5 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
LYCHEE, OOLONG TEA, FRESH MINT In 2012, a World Barista Champion from Taiwan named Bruce Lee tasted the coffee cherries. They instantly reminded him of the lychees in his native country. While considering a name for this coffee, the Ninety Plus team was admiring the precision and technique of the cellist Yo Yo Ma. Inspired by the words “lychee” and “cello”, Lycello was the first taste profile created at Ninety Plus Gesha Estates in Panama. SCA SCORE - 94.25 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
JAMAICA FLOWERS, WALNUTS, NUTS, CHOCOLATE, TANGERINE FULL BODY, FRUITY ACIDITY Cup of coffee with a unique character. The Chatsworth Estate is a micro-lot farm belonging to the Gold Cup Estates, a well-known producer of excellent Jamaica Blue Mountain qualities. SCA SCORE - 88.00 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
DARK CHOCOLATE, MARASCHINO CHERRY, PLUM Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Ninety Plus founder - Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness. Kambera is distinguished by its characteristic chocolate taste qualities, combined with the aroma of fruits. SCA SCORE - 95.00 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
BRIGHT, SMOOTH, MILK CHOCOLATE, SWEET MANDARIN, JASMINE The very origin of Costa Rica’s coffee fame is the Central Valley. Located in the heart of this Latin American gem, the Central Valley is the most populated region, with the capital San José in the east. Two verdant mountain ranges border the valley, creating a unique microclimate with exceptional conditions for coffee cultivation. The four major volcanoes in the area, namely Poás, Barva, Irazú, and Turrialba, provide fertile soil, contributing valuable nutrition for the local vegetation. As a result, the area of the Central Valley shines with a green mix of agricultural lands and national parks. SCA SCORE - 84.00 REST: 14 - 30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
Reviews
There are no reviews yet.