Master Origins Costa Rica
Aromatic Filter
Cereal, Malted
R 173.00
Only Compatible with Vertuo Machines.
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A TREASURED SOURCE
High in Costa Rica’s mountains, only a small selection of Arabica coffee beans is soaked in rainforest hot spring waters. The thermal waters are brought down to the wet mill, their temperature dropping over 12 hours from 70˙C down to 18˙C. As the waters cool, the pulped coffee soaks in the mineral-rich water. The warmer water speeds up the fermentation and brings out this rare coffee’s finest characteristic, balanced and clean like no other, it shines in the cup with crystal clarity. The scarcity of this coffee comes from this rare process, no one else does it. It highlights the malty sweet cereal character of these unique craftsmen’s coffee. For Costa Rica, we recommend a Reverso. Add a little milk to the cup before extraction and let the warm coffee turn into a creamy mix with a smooth texture and toasted cereal notes.QUALITY COFFEE
We carefully select only the highest quality coffees and conduct more than 70 checks from farm to cup to ensure quality consistency without compromise.Each coffee pod is carefully blended, roasted and grinded for the best flavour and aroma, sealed for freshness in our recyclable aluminum capsules, waiting to be released for your coffee pleasure.
Bitterness
3
3
Acidity
1
1
Body
4
4
Roasting
4
4
Intensity
7
7
Intensity
7
7
Cup Size
Carafe (535 ml)
Mug (230 ml)
Gran Lungo (150 ml)
Double Espresso (80 ml)
Espresso (40 ml)
With Milk
Iced Coffee
Alto (355ml)
Ristretto (25 ml)
Aromatic Notes
Cereal, Malted
Aromatic Profile
Malty & Sweet
Origin
A group of AAA farmers selectively handpicked this coffee in Costa Rica’s Central Highlands. Imagine some of the country’s richest scenery – rainforests, volcanoes, hills and valleys lined with coffee plants and sugar cane – and then, in one of the oldest communities in Costa Rica, Orosi’s mineral hot spring. They bring the thermal waters down to the coffee wet mill and use it once – and only once – to soak the pulped coffee for 12 hours.
Roasting
We separate the single-origin coffee into two batches for a split roast. The first is roasted in medium temperatures to reach a medium-dark colour and develop sweet malty notes. The second is roasted slightly more intensively to reach a darker colour and the desired intensity.
Aromatic Profile
The one-of-a-kind process of fermentation in hot-spring waters brings about a remarkably balanced and clean taste in the cup. Master Origin Costa Rica is full-bodied but mellow. A malty sweet cereal note runs through it with crystal clarity.
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Our capsules are made
of 80% recycled Aluminium
of 80% recycled Aluminium
This is part of our continued journey towards circularity, going further to minimize waste and maximize the reuse of product materials.
Recycled aluminium requires less energy to produce and it provides the perfect barrier against oxygen, light, and humidity to protect the freshness and aromas of coffee over time.
