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COFFEE SUBSCRIPTION BUILDER

step 1
step 2
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SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Espresso

Costa Rica, Ricardo Perez

nougat, apple, honey
Weight
COFFEE FACTS
  • HARVEST: March-April, 2022
  • VARIETY: Caturra
  • LOCATION: Llano Bonito de Naranjo, West Valley, Costa Rica
  • MILL: Helsar
  • PROCESS: Washed
  • DRYING: Raised Beds
  • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • Input Dry Coffee: 19g
  • Output Espresso Liquid: 40g
  • Time from Pump Start: 35sec.
  • Group Head Pressure: 125 psi
  • Group Head Temperature: 94°C/201°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

It’s crazy to think that it’s been nearly 13 years since we began working with Ricardo Perez and his famous mill: Helsar. Helsar is a quality focused wet mill that historically produces three types of coffees. The first is a blend of producers from the region – a blend they call “Helsar”. The second are small lots separated by producer. And the third are very small lots from Ricardo’s farm Santa Lucia, separated by variety and processing method. Normally, we buy the latter two types of coffees: partner farmers who work with Helsar, and special processing variety lots from Ricardo’s farm. 

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