Costa Rica - Los Campos - Seasonal Espresso

This lot uses the White Honey process — one of the most precise and demanding honey variants, sitting just a step away from fully washed.

After selective hand-picking of ripe Red and Yellow Catuai cherries, the outer skin is removed while only a very thin layer of mucilage is left on the parchment — significantly less than in yellow or red honey processing. This minimal mucilage layer adds just a touch of body and sweetness to what is otherwise a clean, structured cup.

The coffee then dries slowly in a greenhouse on African beds for approximately 21 days, protected from direct sun extremes, with regular turning to ensure even moisture reduction. The controlled environment helps preserve the natural brightness of the variety while allowing the small amount of remaining fruit to add subtle complexity. Grown at 1,750 meters above sea level.

Clean, structured, and gently sweet — built for espresso, beautiful as filter.

The cup opens with apricot jam: ripe, golden, and gently sweet. Mandarine follows with a bright citrus lift that keeps things lively. Pear adds a soft, delicate fruitiness in the mid-palate, and a long finish of tonka bean brings warmth and depth — slightly spiced, almost creamy.

The White Honey process keeps the cup bright and precise, with just enough body and sweetness from the minimal mucilage to give the espresso a rounded, satisfying finish. Catuai's natural vibrancy comes through clearly — a coffee that performs as well pulled short as it does in a long black or with milk.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We enjoy this coffee at 18g in, 40g out in about 28–30 seconds.

Enjoy the coffee!