COSTA RICADON SENEL
15,99 € – 59,45 €
| Farm | Brunca |
|---|---|
| Processing | natural reposado |
| Cultivar | Villa Sarchi |
| Type of coffee | 100%arabica, specialty coffee, coffee beans |
| Flavor profile | Plum, blackberry, cocoa nibs |
Metoda:
V60
Poměr kávy a vody:
15g/ 250 g
Teplota:
95 °C
Délka extrakce:
2:20
About coffee
Like we’ve seen so commonly in the coffee culture of Costa Rica – The Campos Family was motivated to start their project due to the low prices they were receiving when delivering their cherries to cooperative and multinational mills. The financial sustainability of the farm was so threatened that in 2014 Senel decided to try processing specialty coffee on their own. Along with his family, Senel was able to produce 2 bags of coffee by changing their picking to select only the ripest cherries and using an old run down pulper (with a laundry machine motor). Miraculously the experiment went well and the coffee scored above 86 points – proving to Senel and his family that they could indeed create specialty grade coffee on their own and have the opportunity to ask for more money for their product. Their dream was to one-day have a market to be able to process their entire production.
Café Don Senel is a small family business formed by the founders Senel Campos and Maria Eugenia Jimenez, together with their children. This year Don Senel comes with many new projects, the first one is planting a new farm with exotic and new varieties: Catigua, SL28, Ethiopia, Java, Milenio, Cassiopea, Geisha; excellent results are expected from this new plantation also as part of this project they grew avocado trees that help provide shade for the coffee and give them another way of income.
Secondly, they have created a new drying area to have more space and are considering installing their own dry mill, because this would allow them to have more control of their quality and preparation of the coffees as well as speeding up this process that can take more time at a second party dry mill.
About processing
NATURAL RESPOSADO – The coffee fruit is carefully collected by the Campos’ trusty seasonal workers and taken down to their wet mill. The cherries are passed through a floating and de-stoning system which separates out inferior fruit and foreign material. Then, the well selected cherries are taken to raised drying beds for a pre-drying phase. After about 4 or 5 days, the family puts the semi-dry fruit back into fresh water for 24 hours. After the long soak and re-absorption of moisture, they pulp the fruit and put it back on raised drying beds. In order to ensure a safe drying environment for a moisture shocked bean, they shade the parchment with a mesh cover. After being put back out to dry as a honey, the parchment takes 15-22 days to fully complete its careful drying phase.
We wanted to make it as easy as possible for you to choose your coffee, so we worked with the guys from Steezy Graphic Studio to come up with a “grid” – a simple grid where you can easily find the characteristics of each coffee.
The red dot next to the description of each coffee is placed exactly there, so that you can easily imagine how the coffee will taste.
Citrus – chocolate
Here we’d like to give you an idea of how fruity the coffee will be. There’s a long way from citrus to chocolate, so imagine more in between:
citrus, berries, green apples, red apples, stone fruits, dried fruits, nuts, milk chocolate and dark chocolate 😉
Mild – wild
What is mild coffee? We’d say it’s unpretentious. A coffee that you can just have every morning and not have to think too much about it. It’s just good.
The higher the dot, the more excitement you can expect in the taste of coffee. The more surprising and fun it can be. These coffees are fruity, fun, interesting and make you think about what it is that you actually enjoy about them so much.
try our coffee at home or in our café