Costa Rica Santa Anita Caturra Black Honey
Price range: RM55.00 through RM170.00
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Black Honey |
| Region | Central Valley |
| Altitude | 1,400 – 1,700 m |
| Roast Level | Light Roast |
| Tasting Notes | Peach, Strawberry, Pink Guava, White Grape |
| 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 |
Peach, Strawberry, Pink Guava, White Grape
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Black Honey |
| Region | Central Valley |
| Altitude | 1,400 – 1,700 m |
| Roast Level | Light Roast |
| Tasting Notes | Peach, Strawberry, Pink Guava, White Grape |
| Quantity | 200g/1000g |
About This Coffee :
Costa Rica Santa Anita Caturra Black Honey
Origin: Central Valley, Costa Rica
Altitude: 1,450 – 1,700 m
Variety: Caturra
Processing Method: Black Honey
Flavor Profile: Peach, Strawberry, Pink Guava, White Grape
Region and Farm Introduction: The Central Valley of Costa Rica is one of the country’s most historic and well-established coffee-growing regions. Known for its fertile volcanic soils, balanced climate, and well-developed processing infrastructure, the region produces consistently clean and sweet coffees with balanced acidity and body.
Santa Anita is a traditional coffee farm in the region, focusing on quality-driven cultivation and precise post-harvest processing. Farms in this area are often equipped with modern micro-mills, allowing producers to carefully control fermentation and drying, which is essential for honey-processed coffees.
Processing Method Features: This coffee is processed using the black honey method, where a large amount of mucilage is intentionally left on the beans during drying. The coffee is dried slowly under carefully controlled, often shaded conditions to prevent over-fermentation while preserving sugars.
This process enhances fruit intensity and round sweetness while maintaining a smooth, structured body. In this cup, it expresses vibrant notes of peach and strawberry, layered with tropical pink guava and delicate white grape acidity, resulting in a juicy, fruit-forward and silky profile.
| 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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