Coffee, Costa Rica, Dark Brown, Espresso, Filter Coffee
Molasses | Dark Chocolate | Almond Brittle
Starting Parameters: 19g in | 28-32 seconds | 38g out *note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
Country: Costa Rica
Farmer: Rigoberto Alaya Blanco, José Ureña Ulloa
Elevation: 1,495 meters above sea level
Processing: White honey, dried on tiered raised beds
Varieties: Catuai, Caturra
MICEPA (short for Microbeneficio Cerro Paraguas) is a community mill located in Chirripo Costa Rica. Chirripo has only recently started to produce coffee in any volume and now there are dozens of micro-mills popping up and farmers are buying more and more land to keep up with the demand for these truly wonderful coffees.
8 families contribute to make MICEPA run, and in total they operate about 15 farms (I say about because that number always seems to go up). Rigoberto and José are in charge of the mill and their milling and drying are tightly controlled, which is what really stood out to us on the cupping table when we tried their coffees for the first time. Not being as highly grown as many of the other coffees we purchase, the flavour profile is more in the caramel, milk chocolate and praline range, with very mellow acidity but a wonderful sweetness. This is the kind of coffee you could drink all day every day, and that only happens when the coffee is obsessively cared for from start to finish.
Want to learn more about our flavour profile categories? Click here!
WHOLE BEAN COFFEE. ROASTED. CHOOSE BAG SIZE ABOVE.
We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.