Costa Rica

Imperio Rojo 250g

Milk Chocolate · Nougat · Honey · Hazelnut · Mango

Roasted Coffee

€11,80

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Weight:

250 g

Variant

Granulation

Facts

Country	Costa Rica
Region	Chirripó, La Pedra
Farm / Farmer	José Landio & family, Finca Iker
Variety	ET47
Processing	White Honey
Altitude	2000 m

Suitable For

Filter | AeroPress | French Press

Farm History

Climate change is leaving its tragic mark on coffee-growing countries on a large scale, yet José Elandio has turned this necessity into a virtue. His story begins in Costa Rica's highest mountain region, "Chirripo." Chirripo is known among adventure vacationers and hikers for its breathtaking views and impressive nature – but definitely not for coffee.

José had a clear plan: to save some money, he heads to the USA, where he works in construction for a few years. Back in the mountains of Costa Rica, he buys a piece of undeveloped pasture land at nearly 2000 meters elevation and a bulldozer. With the bulldozer, he quickly cuts a "road" into the mountainside to his newly developed land and transforms it into one of the highest coffee plantations in Costa Rica. José doesn't do things by halves, so he also sets up a homemade micro-mill and drying station on his farm.

We have been working with José since 2015 and are glad to have met this likable inventor. We are pleased to have been able to present his coffees for about ten years now. Enjoy your drink.

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!