Costa Rica El Maracuya | Typica Mejorado

Coffee Story
The Calderon family has worked in the Dota Valley in Tarrazu, Costa Rica, for three generations. The family owns fifteen farms and a micro mill where they process coffee from their Los Angeles farms. This particular lot is a Typica Mejorado from the El Maracuya farm, which the family has owned for over 40 years. It was a granadilla farm until five years ago, but they decided to replant this 2 hectares lot exclusively with Typica Mejorado. This is a white honey processed coffee where the cherries were harvested and then de-pulped using a mechanical demucilager until most of the pulp was removed. Then, the parchment is sent to the drying area until the moisture content has reached a stable value between 10-11%. Temperatures can be colder at many micro mills in Tarrazu due to the high elevations so drying can take many days.

Brewing Recipes
Drip | 17g: 1g | 20g coffee | 340g water | 3 min ( V60)
Immersion | 16g : 1g
Espresso | 2.5g: 1g | 18g coffee | 46.8g beverage | 26 seconds
Peak Rest time: 5 to 30 days off roast