Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
HarvestsVarietiesFresh·How it worksHow we rate·ImpressumDatenschutz
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesLA ORTIGA Costa Rica
Tarrazu · Costa Rica

LA ORTIGA Costa Rica

Anaerobic Fermentation Catuai, grown at 1780–1800 masl

Roasted by Bono Coffee

Available now
FarmRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryBono Coffee
FarmLa Ortiga, Tarrazu, Costa Rica?
Producer—
ProcessAnaerobic Fermentation✓
Harvest—
Altitude1780–1800 masl?
VarietiesCatuai?
Roast—
Tasting notescherry, dark chocolate, fresh gingerbread✓

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

Flavor Profile

3NOTES
  • cherry
    Fruity › Other Fruit › Cherry
  • dark chocolate
    Nutty/Cocoa › Cocoa › Dark Chocolate
  • fresh gingerbread
    Green/Vegetative › Fresh

Supply Chain

  1. Farm

    La Ortiga, Tarrazu, Costa Rica

  2. Roastery

    Bono Coffee

  3. Coffee· viewing

    LA ORTIGA Costa Rica

Keep exploring the atlas

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

More from this farmLa Ortiga1 moreSame variety, exploredCatuai1580Similar flavour profilecherry, dark chocolate, fresh gingerbread1517Same processAnaerobic Fermentation81From the same originCosta Rica927More from this roasterBono Coffee26 coffees
Community

Brew recipes

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

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