01
Ethiopia · SCA 88
Specialty coffee · Costa Rica
Acacia honey, apricot, vanilla
76 lei
In stock, ready to go
Roasted Tuesday, with you by Thursday · free delivery from 200 lei
the story
Honey process: the fruit’s pulp stays on the bean while it dries, like a glaze. The result is a silky coffee that tastes of apricot and honey. Just arrived — the season’s first roast.
- Acacia honey
- Apricot
- Vanilla
taste profile
How it feels in the cup
This is how we taste it at cupping, on a scale from 0 to 5. Your palate may disagree, and that’s perfectly fine.
- Acidity
- 3.5 of 5
- Sweetness
- 5 of 5
- Body
- 3 of 5
- Bitterness
- 1.5 of 5
- Aroma
- 4 of 5
spec sheet
Everything we know about it
- 01 · Origin
- Costa Rica
- 02 · Region
- San Marcos, Tarrazú
- 03 · Altitude
- 1,500–1,900 m
- 04 · Process
- Honey
- 05 · Varietal
- Caturra, Catuaí
- 06 · Roast profile
- Medium-light
- 07 · SCA score
- 87
- 08 · Harvest
- February 2026
- 09 · Producer
- A family micromill in Tarrazú
how to brew it
We brew it on V60
Clean and bright, with every floral note on show. The method where a good coffee has nowhere to hide.
- 01 · Coffee
- 15 g
- 02 · Ratio
- 1:16.7 · 250 g water
- 03 · Grind
- Medium-fine, like sea salt
- 04 · Water
- 93–94 °C
- 05 · Time
- 2:45–3:15
Step by step
- Rinse the filter with hot water, warm the cup too, then discard the water.
- Bloom: pour 45 g of water, swirl the cone gently and wait 45 seconds.
- Pour in small circles up to 150 g, then, from 1:15, up to 250 g. At 1:45 give the cone one swirl.
- Let it drain completely. If it finishes well after 3:15, grind a touch coarser.
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