Coffee: 18 g
Yield: 42 g
Extraction time: 26–27 sec
Water temperature: 94 °C
Water TDS: 90 mg/l
Grinding: very fine (approximately 200–300 μm)
PRECAUTION INSTRUCTIONS:
1.) Clean the filter basket before starting – make sure it is dry and clean.
2.) Drain the remaining water from the machine.
3.) Accurately dose 18 g of freshly ground coffee into the filter basket.
4.) Evenly level the ground coffee and press it down with a tamper to remove all air from the coffee cake.
5.) Insert the portafilter into the machine. Start the extraction immediately, aiming for 26–27 seconds and a yield of 42 g.
Costa Rica
LA ESMERALDAcaturra, catuai - honeyIn the cup, juicy notes of peach and nectarine develop, complemented by rich caramel. The body is medium-full, with gentle, fruity acidity and pronounced sweetness. It ends with a long aftertaste reminiscent of ripe fruit and sweet caramel.
In the cup, juicy notes of peach and nectarine develop, complemented by rich caramel. The body is medium-full, with gentle, fruity acidity and pronounced sweetness. It ends with a long aftertaste reminiscent of ripe fruit and sweet caramel.
Specifications
Taste profile
peach, nectarine, caramel
Aroma
Roasting profile
Optimum quality
Store coffee in a cool, dry place. For optimum quality, use within 7 days after opening the bag.
Make coffee at home
ESPRESSO
MOKA-POT
Coffee: 15 g
Water: Cold water 150 ml
Time: approximately 3 minutes
Grinding: medium fine (400–500 μm)
PREPARATION INSTRUCTIONS:
1.) Fill the lower part of the coffee maker with cold water up to the safety valve.
2.) Place 15 g of freshly ground coffee into the coffee maker filter. Lightly flatten the coffee, without excessive pressure.
3.) Once you have assembled the upper and lower parts of the coffee maker, place it on a medium-hot heat source.
4.) When the water in the lower part has boiled, it will slowly pass through the coffee and collect in the upper part. Then remove the coffee maker from the heat source and serve.
TURKISH
Coffee: 15 g
Water: 150 ml (cold water)
Preparation time: 3–4 minutes
Grinding: extra fine (approx. 50–100 μm)
PREPARATION INSTRUCTIONS:
1.) Pour 150 ml of cold water into the coffee pot and add 15g of freshly ground coffee to the surface of the water.
2.) Let the coffee sit on the surface of the water until the water boils. Then stir the coffee thoroughly and quickly with the water.
3.) When a thick foam begins to form in the coffee pot, remove the coffee pot from the heat.
All of our coffees are suitable for all methods, but in our opinion this coffee is best expressed by the methods recommended below. Click on the icon to brew your coffee according to the recipe.
Information about coffee
The story of coffee
The Story of Café La Cumbre
Café La Cumbre is a family-owned estate with a 90-year tradition, dating back to when the Jiménez Valverde family began growing coffee in small quantities on the land they still cultivate today. In 2014, the third generation, Minor Jiménez Abarca and his wife Nancy Gaitán Cruz, gave the estate its current name. Minor is an agricultural engineer committed to innovation and sustainability. He focuses on breeding varieties that achieve the highest genetic potential, with healthy and balanced yields. With advanced drying techniques, they consistently achieve high cupping scores of over 85 points on the SCA scale every year. For its sustainable operations, the estate has been awarded the Bandera Azul – a certification awarded by the Costa Rican Ministry of Agriculture for responsible economic, social and environmental production.
Process Method – Honey Process
The honey process involves processing cherries in a way that leaves some of the mucilage on the cherries after they are peeled while they are dried. This allows for the development of richer sweet notes and greater complexity in the cup. The drying process takes place on African beds with careful control of temperature and humidity.
Grower
Minor Jiménez Abarca and Nancy Gaitán Cruz
Estate
La Esmeralda - Cafe La Cumbre
Microlocation
San Marcos, Tarrazú
Altitude
1650 m
Country
Costa Rica
