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Costa Rica Vera Blanca

  • Story

    Here is a thing.

    In the history of Tectonic Coffee we have not carried any coffees from Costa Rica. For no real reason other than we did not have the volume to warrant bringing in a different origin.

    Now that we have grown a bit the timing was ripe to reach out to my good friend Fransisco of Exclusive Coffees San Jose Costa Rica and request some samples.

    He sent up a smattering of offerings for us to try and we are excited to say that we found a gem. A yellow honey process coffee, which means when they depulp the cherry to extract the coffee seeds, they will leave the musalidge on the seed, rather than wash it off and then dry it in the sun.

    This adds an interesting sweetness to the cup and the producers in Costa Rica have become experts in both this processing method and marketing it as “Honey” what we would otherwise call pulped natural.

    We hope to go visit Vera Blanca next harvest so we can connect the dots and fingers crossed start a lasting relationship with the producers in partnership with Exclusive Coffees.

    More to come.

    Deaton Pigot
  • Tasting Notes

    Dried Peach, Macadamia and Chocolate.

  • How was it?

  • Brew Guide

    • Water Temp200
    • Dose (How Much Coffee)28g
    • Grind SettingMedium
    • Bloom Water weight60g
    • Bloom Time60s
    • Total Water Weight415g
    • Total Time3-3:30
    • NotesBe sure to rinse your filter thoroughly with hot water! Be sure to use a slow, even, circular pour starting on the outside and spiraling in!
  • Roasted October 7, 2019

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