Costa Rica - Don Senel, Natural

Costa Rica is one of my favourite origins (Mike) for its sweet and beautifull textured coffee.  The farmer of this coffee, Don Senel produces exceptional coffee in that we buy whatever we can get our hands on with his name on it.  We first exhibited his coffee at a coffee show over 5-years ago and we sold out of all his coffee during the show.

The Campos family has been growing specialty coffee since 2014 from a farm named Finca La Toboba.  Their focus on specialty coffee has developed over the years with an investment in equipment and with some real ingenuity in their mechanical processing.  Senel Campos retro kitted a depuluper with the motor of a washing machine resulting in a very rewarding 88.75 coffee.

Natural

This lot is naturally processed pushing out fruit forward flavours while still maintaining a medium acidity.  The coffee parchment is dried for 3-5 days on raised beds.  It is regularly raked and churned to ensure even drying and then moved to a greenhouse, where it is dried for 35-days until it reaches a moisture level of 9-11%.

😋 Flavour Notes:

Mango sweetness with red fruits, winey acidity, plum and milk chocolate.  This coffee has a beautiful thick textured body and a medium acidity.

✍️ Recipe:

Filter Brew Ratio: 1:15
Brew Time: Less than 2-minutes (depending on brew method).
This means that for every gram of ground coffee added into the filter there is 15 grams of hot water.  Still stuck?  Check out this video to learn about applying brew ratios here.

Espresso Brew Ratio: 1:1.9
Brew Time: 28-32 seconds.

Our recipes are designed as templates for starting points and do vary depending on many other variables including personal preferences in particular.

Where it’s from: 

Costa Rica, region of Brunca.  It is in the region of Costa Rica's tallest mountain, Cerro Chirripo.

Farmer: Don Senel Campos.

Farm: Finca La Toboba

Altitude: 1,700 - 1,800m above seal level.

Variety: Caturra, Catuai SHB EP