Costa Rica Mirazú Caturra Red Honey
Price range: RM55.00 through RM210.00
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Red Honey |
| Region | Tarrazú |
| Altitude | 1,400 – 1,800 m |
| Roast Level | Light Roast |
| Tasting Notes | Red Apple, Hawthorn, Prune, Honey, Cacao Nibs |
| 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 |
Red Apple, Hawthorn, Prune, Honey, Cacao Nibs
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Red Honey |
| Region | Tarrazú |
| Altitude | 1,400 – 1,800 m |
| Roast Level | Light Roast |
| Tasting Notes | Red Apple, Hawthorn, Prune, Honey, Cacao Nibs |
| Quantity | 200g/1000g |
About This Coffee :
Costa Rica Mirazú Caturra Red Honey
Origin: Tarrazú, Costa Rica
Altitude: 1400 – 1,800 m
Variety: Caturra
Processing Method: Red Honey
Flavor Profile: Red Apple, Hawthorn, Prune, Honey, Cacao Nibs
Region and Farm Introduction: Tarrazú is one of Costa Rica’s most recognized coffee-growing regions, celebrated for producing coffees with bright acidity, structured sweetness, and excellent balance. High elevations, volcanic soils, and well-defined seasonal climates create ideal conditions for consistent and high-quality coffee production.
Mirazu is associated with modern micro-mill production in the region, where producers focus on precision processing and quality control. Through careful cherry selection and controlled drying, these coffees showcase clarity, sweetness, and refined complexity.
Processing Method Features: This coffee is processed using the red honey method, where a moderate amount of mucilage is intentionally left on the beans during drying. Slow raised-bed drying allows sugars to develop while preserving clarity and balance.
In the cup, it reveals red apple brightness layered with hawthorn-like tart sweetness, prune depth, honey-like body, and cacao nib bitterness, resulting in a rich, balanced, and fruit-forward profile with dessert-like complexity.
| 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
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