Finca Colima Costa Rica - Espresso

SFr. 12

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Do you have a favourite brewing method? Please add a note to your shopping cart and we will grind coffee for you. 

Tastes: Pineapple, milk chocolate, and caramel. 

Our Costa Rica Single origin espresso is something very special. Very smooth, clean, and enjoyable cup, most flavourful with pleasant acidity and mild earthy taste. Great espresso and delicious when paired with milk.

Suitable for: Espresso machine, Stovetop & French Press

Origin: Costa Rica

Region: Hacienda Colima

Producer: Alejo Castro Kahle 

Varietal: Red caturra

Process: Unwashed, Natural

Altitude: 1400-1500 MASL 

Roast date: On all of our coffee bags, we provide you with a roast date. To get the best out of our coffee we aim to rest it for 7-14 days after roasting (depending on the type of coffee), this allows for the flavors to open up, offering much more clarity to your cup. 

 

Finca Colima is a farm located at the edges of the Barva Volcano. New coffee trees are planted in a particularly fertile volcanic soil situated at an altitude of more than 1,200 meters. The soil benefits from a good organic matter and texture that produces a well-balanced coffee with quite a chocolatey profile.

Alejo belongs to the fifth generation of coffee growers. He enjoys experimenting with different varieties and processes, as a result of which he is now able to offer this excellent micro lot of natural Caturra produced at his Hacienda Colima farm.
Coffee production began in America in the mid-19th-century. It was at that same time that two pioneering families originally from Europe set up a coffee business, the Spanish Castro-Jimenez family in Costa Rica, and the German Kahle family in the Chiapas region of Mexico. Alejo belongs to the fifth generation of the Castro-Kahle family, which has been growing coffee on the slopes of the Poas Volcano in central Costa Rica for more than 100 years.
Coffee is not a specialty for the Castro-Kahle clan, but a tradition. They cultivate Caturra, Catuai, Geisha, SL28, Villasarchi, Sarchimor, Obata, San Isidro, and Venecia.
The family has chosen to conserve some 200 hectares of forest located above their coffee fields in order to preserve the local biodiversity. They have also bought 1,500 hectares of primary forest in the Osa Peninsula in the south of the country.
Fauna and flora are sacrosanct in Costa Rica, and according to Alejo, it must be what gives the coffee so much flavor. The soils on the slopes of the Poas Volcano are enriched with the volcanic dust that falls after each eruption.
Alejo has a real passion for the different coffee varieties and processes, and each year tries his hand at innovating, combining, concocting, and refining his coffees just like an alchemist.

 

 

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