Don Oscar

Name: Don Oscar
Brand: Costa Rica
SKU: 3783
Price: 11.8 EUR
Availability: InStock

Tangerine · Cacao · Plum · Citrus · Smooth

Roasted Coffee

€11,80

(€5,90/100g)

Tax included. Shipping calculated at checkout

Größe:

200g

Variant

Granulation

Facts

Country	Costa Rica
Region	Tarrazú, Canet
Farm / Farmer	Alejandro Jiménez & Soli Family
Variety	Villa Lobos
Processing	Red Honey
Altitude	1750 – 2000 m
Awards	Micro Lot

Suitable For

Filter | AeroPress | French Press

Farm History

The entire Soli family, works devotedly on the finca "Don Oscar" in the highlands of Tarrazu. They have been working the volcanic soil on these steep mountain slopes for many generations. In 2013, they decided to completely break away from the conventional market with their coffee and opened their own micro mill. Now they have the possibility to hull, develop and dry their freshly harvested coffee cherries on the farm themselves. This step was very risky, but since the family is very structured and focused, it already paid off for them in the following harvest - they won with two lots in the quality competition "Cup of Excellence". The farm is located near several small water sources and a river - the plants benefit most from this. Besides coffee, the family also grows various fruits and sugar cane.

We are very happy to have met the Soli family and to be able to present their excellent coffee now. Enjoy drinking it!

Preparation Filter Coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project SUPREMO

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!