La Bandera

Jasmine · Mango · Nectarine · Pink Grapefruit

Roasted Coffee

€17,80

(€8,90/100g)

Tax included. Shipping calculated at checkout

Size:

200 g

Variant

Granulation

Facts

Country	Costa Rica
Region	Tarrazú, El Alto
Farm / Farmer	Diego Hidalgo Umana & Family
Variety	Geisha
Processing	Natural
Altitude	1750 – 2000 m

Suitable For

Filter | AeroPress | French Press

Farm History

In 1965, Diego's father purchased the family farm at the age of 23, laying the foundation for the family's coffee tradition. He began cultivating Typica and soon joined the newly formed cooperative in Santa María de Dota, becoming one of its first members. With immense effort and dedication, he planted the entire available land, creating the basis for what would later become his son Diego's life's work.

After finishing school, Diego moved to the United States, where he lived for over 14 years. During this time, his desire to carry on the family tradition grew. After getting married, he, his wife, and his brother decided to invest a significant portion of their savings into purchasing the Finca "Aguas Buenas." Spanning more than 100,000 square meters, the farm boasts an impressive variety of microlots and coffee varieties. In 2010, Diego returned from the U.S. With his family's support and inspired by his father's work, he took the bold step of starting his own micro-beneficio project in 2014, which has been growing and thriving ever since.

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!