Pura Vida

Forest Honey · Vanilla · Almond · Blackcurrant · Plum

Roasted Coffee

€9,80

€12,80

(€3,92/100g)

Tax included. Shipping calculated at checkout

Size:

250 g 1000 g

Variant

Granulation

Facts

Country	Costa Rica
Region	Chiripo & West Valley & Tarrazu
Farm / Farmer	Finca Dona Elsa & Friends
Variety	Typicaí · Geisha · SL28
Processing	Washed

Suitable For

Filter | AeroPress | French Press

The Pearl Project

„Pura Vida!“ is the motto of all Costa Rica. Translated, it means the „pure life“ and stands for appreciating and enjoying life, no matter the circumstances. The appreciation of life that motivates one to always make the best of a situation.

This fundamentally positive attitude is not only beautiful but also contagious. We felt this especially with our small farm project „Finca Doña Elsa“. Shortly after planting our baby coffee trees, the global Corona pandemic broke out, resulting in drastic travel restrictions. This could have meant the early end of our farm, but thanks to our dear neighbors and friends, we managed the impossible in the spirit of „Pura Vida“ and today we are happy about a beautiful and well-maintained farm.

This experience is one of the reasons why we have expanded our farm project to „Finca Doña Elsa & Friends“ – where we support each other and tackle projects together. The coffee „Pura Vida“ is a first result of this project, through which we highlight the Peaberries of our farm together with the Peaberries of our long-time friends like José Elandio and Antonio Barrantes.

Peaberries are a rarity that occurs in small numbers on all coffee plants. Normally, two to three seeds (coffee beans) grow inside a coffee cherry. At the tips of the branches in the crowns of the coffee trees – thus at places that are high up, far from the roots, and therefore less well supplied – sometimes only one seed forms – a very dense and round „Peaberry“. These special beans are in no way inferior in taste to the „normal" coffee beans – on the contrary: they taste just as intense and delicious.
Due to their curious shape, Peaberries are usually separated, as they change the appearance of the beans and pose a challenge during roasting. In our opinion, a challenge that we are very happy to accept, as it is definitely worth it … all in the spirit of PURA VIDA!

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!