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HomeCoffeesCosta Rica Juanachute
Costa Rica

Costa Rica Juanachute

Anaerobic Natural, grown at 1800 masl

Roasted by Coffee Studio 7Gr.

Available now· checked 31 Jul
Washing StationRoaster-stated
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Details

RoasteryCoffee Studio 7Gr.· Milan, Italy
Washing StationVilla Sarchi, Costa Rica✓
Producer—
ProcessAnaerobic NaturalLavorato con un processo naturale anaerobico meticoloso✓
Harvest—
Altitude1800 masl?
ClimateTropical rainforest
Varieties—
RoastEspresso✓
Tasting notescane sugar, cherry, dark chocolate, grape, red wine, strawberry, vanilla✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

7NOTES
  • cane sugar
    Sweet › Brown Sugar
  • cherry
    Fruity › Cherry
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • grape
    Fruity › Grape
  • red wine
    Sour/Fermented › Alcohol/Fermented
  • strawberry
    Fruity › Berry › Strawberry
  • vanilla
    Sweet › Vanilla

Supply Chain

  1. Washing Station

    Villa Sarchi, Costa Rica

  2. Roastery

    Coffee Studio 7Gr.

  3. Coffee· viewing

    Costa Rica Juanachute

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCosta Rica JuanachuteCosta Rica CanetCosta Rica Santa MariaCosta Rica Finca Los Tonos KoffieSonora Villalobos - Costa Rica EspressoCosta Rica Red Honey KaffeSimilar flavour profilecane sugar, cherry, dark chocolate2218Same processAnaerobic Natural776From the same originCosta Rica1114More from this roasterCoffee Studio 7Gr.37 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1800 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability