TECHNICAL DETAILS
Origin: Costa Rica, Los Santos, Santa Maria de Dota (exactly here)
Process: Semiwashed
Altitude: 1,800-2000 masl
Varietal: Catuai
Producer: Jose Solis
Harvest: 2023
Taste notes: strawberry syrup, chocolate, syrah wine
WHY DO WE LIKE IT?
This Costa Rica surprises us with notes similar to red fruit yoghurt and an aftertaste similar to cocoa and honey. Its creamy texture makes Anfiteatro a complete coffee that goes well both as a filter or with milk.
RECIPE
For filter:
We use 20 grams of ground coffee and 320 grams of final water at 93C. We make three pours. The first one of 50 grams, we wait 30 seconds and we make two pours of 135 grams in a total time of 3 and a half minutes.
Variables to be taken into account:
1. METHOD: V60
2. GRINDER: EK43
3. WATER: 70 ppm
STORY BEHIND THIS COFFEE
José Solís loves coffee and carrying on his family's tradition of coffee production. He works closely with his father, whom we affectionately call Pito. José's father is a legitimate coffee farmer and is known to be a very good grower in the area. Pito is very involved in setting up baby coffee nurseries so that he can help other farmers grow new and good varieties. They also plant new varieties on their farm to see if they work and, when they have real trials, they work with other farmers to grow the new varieties. Their main farms are in El Vapor and Naranjo in the Los Santos growing region. José Solís is a farmer, but he makes time to take some of his father's best fruit and process it into micro batches. Over the years, José's passion has turned into a real skill for selecting the best fruit, processing it with intention and creating some exceptional micro batches.
VARIETY AND PROCESS
The variety of this coffee is Catuai.
The process is semi-washed. Jose Solis takes the hand-picked fruit to the wet mill and lets the cherries spend the night in parchment bags. The next day, he separates the seed from the fruit without using water and leaves the parchment to ferment in buckets for 12-16 hours. This causes the mucilage to ferment and separate from the seed. Finally, Jose Solis can rinse the mucilage from the seed with a little water and put the coffee to dry on raised beds. The light-coloured parchment is moved frequently throughout the day and remains in thin layers. The whole process takes 10 to 12 days.
