Costa Rica Berry Syrup

Introducing Costa Rica Berry Syrup – An Elevated Classic

This coffee stands out with its bright notes of Mixed Berries and Stone Fruit, perfectly balanced with the heavy sweetness of Maple Syrup and a slight touch of Floral Honey. The Red Honey process used in its creation makes every sip a unique and flavorful experience.

As you enjoy this coffee, you'll notice its rich, heavy, and evolving taste. Whether you brew it as a pour-over or an espresso, Costa Rica Berry Syrup will take your coffee experience to the next level.

For those who love exploring new flavors, this coffee offers more than just a drink—it’s a journey through the best of Costa Rican coffee.

Our coffees are pure, with no added flavors. The tasting notes you enjoy come naturally from the coffee itself, enhanced by our careful roasting process to bring out its natural sweetness.

Coffee Details and Brew Guides

Origin: Costa Rica
Region: Chirippo
Producer: Finca El Mango
Processing: Red Honey
Variety: Caturra, Catuai
Elevation: 1500 - 1650 meters

Filter Brew Guide:

• Brew Device: Orea V3
• Coffee: 18g of medium fine (2.3 on Fellow Ode V2 / 325 microns)
• Water: 300g at 205°F

Steps:

1. Rinse your filter with hot water and discard the rinse water.
2. Add 18g of coffee to your brewer.
3. Start with a 60g spiral pour to bloom the coffee and swirl the bed.
4. At 30 seconds, pour 80g of water in the center up to 140g.
5. At 1 minute, pour another 80g of water in the center up to 240g.
6. At 1:30, finish with an 80g spiral pour up to 300g.

Goal Finish Time: 2:10 - 2:20

Espresso Guide:

• Ratio: 1:2.5 (18g ground coffee to 45g liquid espresso)
• Shot Time: 32-36 seconds (including a 7-second pre-infusion)
• Water Temperature: 205°F

For the best flavor, let the coffee rest for 5 days after roasting before brewing.

Note: If you need pre-ground coffee, just leave a note at checkout.