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Reviews Costa Rica CATAJO - cupping score 89.95 points

by Kaffa

Reviews Total
3.7 / 5
14 votes / 5 reviews
3x
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Recommended by
60%
3 out of 5 users
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Benedikt Palm& Hannah Gerl GbR
B
Benedikt Palm& Hannah Gerl GbR Verified Customer August 15
Recommends
200g
acidity
fruity kiwi flavor
unique
well balenced
Recipe
Method of preparation: Filter (Origami)
Coffee (g): 16,3
Water (g): 255
Water temperature: 92
Grinder (settings): 22 (Commandante)
Process: 02:00 perfect time
Silviu
S
Silviu Verified Customer June 22
Recommends
200g
Great cup with a a nice fruity taste
Worked great both on v60 and aeropress
Recipe
Method of preparation: v60 / arropress
Coffee (g): 15g v60 / 14g aeropress
Water (g): 250 / 220
Water temperature: 92-93
Grinder (settings): 50 / 43-45 baratza encore esp pro
Process: v60: 3 pours 50g bloom and then 2 100g pours, the first circular from center to outside to create a bit of agitation and the third pour small circles in the center, finishing in around 2-2:30 min
Aeropress: inverted, 50g bloom for 30 sec and then add the rest of the water wait around 1:40 sec and then slow press to finish around 2:20-2:30 when you hear the hissing
Lucian Pleianu
L
Lucian Pleianu Verified Customer June 19
Recommends
200g
Clean cup
Juicy, excellent mouthfeel
Lots going on in the cup, from the initial taste, to the aftertaste - ripe dark skinned fruits, nice acidity, raisins/figs. Gets better as is cools down
Recipe
Method of preparation: V60
Coffee (g): 16
Water (g): 250
Water temperature: 90-91 degrees
Grinder (settings): 24 clicks C40 (medium grind)
Process: 45 ml circular pour bloom. At 40 seconds mark, circular slow pour up to 150 ml, At 1:10 circular pour the rest to 250 ml. Total brew time around 2:15.


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