Costa Rica Mirazú Catajo Raisin Honey
Price range: RM55.00 through RM170.00
| Variety | Catajo |
| Country | Costa Rica |
| Processing | Raisin Honey |
| Region | West Valley |
| Altitude | 1,500 – 1,700 m |
| Roast Level | Light Roast |
| Tasting Notes | Lavender, Raisin, Black Forest |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Lavender, Raisin, Black Forest
| Variety | Catajo |
| Country | Costa Rica |
| Processing | Raisin Honey |
| Region | West Valley |
| Altitude | 1,500 – 1,700 m |
| Roast Level | Light Roast |
| Tasting Notes | Lavender, Raisin, Black Forest |
| Quantity | 200g/1000g |
About This Coffee :
Costa Rica Mirazú Catajo Raisin Honey
Origin: West Valley, Central Valley, Costa Rica
Altitude: 1,500 – 1,700 m
Variety: Catajo
Processing Method: Raisin Honey
Flavor Profile: Lavender, Raisin, Black Forest
Region and Farm Introduction: Mirazú is a specialty micro-mill located in Costa Rica’s West Valley, part of the Central Valley coffee-growing region. The area is known for its volcanic soils, moderate elevations, and a long tradition of honey processing. Mirazú focuses on controlled fermentation and drying techniques to enhance sweetness and mouthfeel while maintaining clarity in the cup.
The Catajo variety, developed for both resilience and cup quality, performs exceptionally well under honey-style processing, exhibiting high sweetness and a balanced structure.
Processing Method Features: After depulping, a very high level of mucilage is retained. The coffee is dried slowly under shade with frequent turning, extending the drying period to approximately 20–30 days. During this stage, sugars concentrate within the parchment, creating a raisin-like profile before reaching full stability.
This extended honey process enhances syrupy sweetness, dried-fruit depth, and a rounded cocoa finish while maintaining balance and clarity.
| Pack Quantity |
200g ,1kg |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.