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DON IVAN - COSTA RICA
€16.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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Flavour: raspberry, nougat (filter); cocktail cherry, toffee (espresso)
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Process: Red Honey
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Variety: Caturra
- Origin: Tarrazù, Costa Rica
- Importer: Planting Costa Rica
Harvest: 03.23
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Flavour: raspberry, nougat (filter); cocktail cherry, toffee (espresso)
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Fruity berries and plenty of sweetness - these are the sensory strengths of this exceptional lot, which was grown under the watchful eye of producer Don Ivan on the Finca SF-25 and processed using the Red Honey Process. This process is ideal for emphasising the strengths of the coffee, as it enhances the complex fruity and sweet notes without compromising clarity and transparency in the cup.
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Costa Rica can look back on a rich history of coffee cultivation, especially in the Tarrazù region. As early as the 19th century, it was considered central to Costa Rican coffee production. In the region around the city of San José in particular, altitudes of 1200-1900 metres and volcanic terroir offered and still offer almost ideal conditions for growing high-quality specialty arabicas. This region is also home to Finca SF-25, where producer Don Ivan has been responsible for the production and processing of the highest quality coffees for some time.
Coffee on a mission
Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
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