|Cold Brew||Cupping||Syphon||Mini Presso||Turkish|
|Approx Grind Setting||13||10.5||8||4.5||2.5|
Please note: while we try and grind to your specific settings, we cannot guarantee the grind setting will be exact for your set up, if you do require a more specific grind setting please add a note to your order with details. We also offer a great range of grinders (here)
Our relationship with Costa Rican coffee producers Oscar and Francisca Chacón dates back to 2015, when we first purchased their incredible coffee. Eight years on, and we are excited to present yet another stunning microlot which reaffirms the couple’s commitment to quality and innovation.
Coffee is in the DNA of the Chacón family with over three generations of coffee growing knowledge. But coffee is more than just in their family heritage - it's in their heart and soul. The couple is committed to quality and innovation and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.
The family owns eight farms in Costa Rica’s Sabanilla de Alajuela region at altitudes ranging from 1300-1600 masl. Their coffee is grown across 30 hectares of land and when the cherries are picked, they are transported to La Lajas mill located near the farms.
This particular lot is made up of Caturra, Catuai, Villa Sarchi, Bourbon, SL28 varietals and is processed using the “Alma Negra” method, developed by Oscar and Francisca Chacón. Alma Negra is a natural process where the coffee dries inside of a greenhouse for 2-3 days while being moved constantly. It is then transferred to raised beds during the daytime to dry in the sun and returned to the greenhouse at night and piled up to slow down the curing and drying process.
The resulting coffee is rich and complex, with rose passionfruit, and pineapple flavours and a soft caramel finish.
COSTA RICA LAS LAJAS ALMA NEGRA 100%
Natural - Catuai, Villa Sarchi, Bourbon, SL28, and Caturra varietals at Finca Las Lajas in the region of Alajuela at an altitude of 1300-1550 masl.
ROSE, PASSIONFRUIT, PINEAPPLE, CHERRY.
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through email@example.com and we’ll guide you along through the coffee journey.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.