Transcend Coffee and Roastery
Starting Parameters: Input: 19g Shot Length: 33 seconds Output: 40g
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
Mario’s farm is on a north-facing slope in the mountains above the West Valley in Costa Rica. There, his family has been growing Villa Sarchi, Caturra, and Catuai for 40 years. His family had sold their freshly harvested coffee cherries to cooperatives in the area but began selling them at a higher price to Ricardo Perez’s Helsar de Zarcero mill in 2009. Seeing how doing more of the processing could impact the price he received for his coffee, he built his own mill and drying beds for the 2013 harvest, and they were operational until they were blown down in a windstorm in 2015. Heavy winds are common in the area, and Mario is certainly not the first farmer to experience damage from high winds. He has decided not to rebuild and is again working with Helsar, where his coffees are de-pulped and fully de-mucilaged before being dried on a covered patio for 13 days.
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WHOLE BEAN COFFEE.
CHOOSE BAG SIZE ABOVE.