Costa Rica Santuario Caturra Natural
Price range: RM55.00 through RM220.00
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Natural |
| Region | Tarrazú |
| Altitude | 1,600 – 1,900 m |
| Roast Level | Light Roast |
| Tasting Notes | Blackberry, Guava, Passion Fruit, 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 |
Blackberry, Guava, Passion Fruit, Black Forest
| Variety | Caturra |
| Country | Costa Rica |
| Processing | Natural |
| Region | Tarrazú |
| Altitude | 1,600 – 1,900 m |
| Roast Level | Light Roast |
| Tasting Notes | Blackberry, Guava, Passion Fruit, Black Forest |
| Quantity | 200g/1000g |
About This Coffee :
Costa Rica Santuario Caturra Natural
Origin: Tarrazú, Costa Rica
Altitude: 1,950 – 2,200 m
Variety: Caturra
Processing Method: Natural
Flavor Profile: Blackberry, Guava, Passion Fruit, Black Forest
Region and Farm Introduction: Tarrazú is one of Costa Rica’s most renowned coffee-growing regions, known for producing structured and high-quality coffees with vibrant acidity and sweetness. The combination of high elevation, volcanic soils, and well-defined seasonal climates allows for optimal cherry development and consistent cup quality.
Finca Santuario is recognized for its focus on innovation and controlled processing techniques. Through careful cherry selection and experimental fermentation, the farm produces expressive lots that highlight fruit intensity and complexity, particularly in natural-processed coffees.
Processing Method Features: This coffee is processed using the natural method, where whole cherries are dried intact on raised beds. Extended drying allows sugars and fruit compounds to deeply infuse into the beans, enhancing body, sweetness, and fruit-forward intensity.
| 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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