Costa Rica El Yasal Espresso


Tasting Profile & Structure
Anjou Pear
Brown Sugar
Balanced: layered, structured
How do we feel about this coffee

It feels soft, deep and sweet, like anjou pears with a sprinkle of brown sugar, a glass of amaretto at the fishing lodge and the best of 90’s R & B slow jam playlist leading off with Diamonds and Pearls by Prince.
Coffee Style

Coffee Story
Finca El Yasal is a 50-ha farm between Ojo de Agua and Santa Rosa de Leon Cortés in the Tarrazu Region. Sitting between 2050 and 2100 MASL, it is one of the highest of the Gamboa family’s four Tarrazu farms in the micro-region. Producer Emilio and his Father, Tuto Gamboa, are passionate about providing high-quality coffee and stability through long-term relationships. They built and opened a micro mill, Montes de Oro, 2006 to process and oversee their coffee operations. This specific lot is a Red Cataui variety that is fully washed on-site.

Origin San Pablo de León Cortés, Tarrazú
Variety Red Cataui
Process Washed
Producer Gamboa Family
Farm El Yasal
Altitude 1900 to 2100 MASL
Micromill Montes de Oro

Brewing Recipes

Ratio Coffee Water Time
Drip 16g : 1g 20g 320g 3min (V60)
Espresso 2.1g :1g 18g 39g 27 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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