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HomeCoffeesSan Juanillo Natural
Naranjo, West Valley · Costa Rica

San Juanillo Natural

Natural Marsallesa, grown at 1600 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
FarmSan Juanillo, Naranjo, West Valley, Costa Rica✓
ProducerTomas Gutierrez / Allan Vargas
ProcessNaturalPreparation – Natural✓
Harvest—
Altitude1600 masl✓
ClimateTropical rainforest
VarietiesMarsallesa✓
Roast—
Tasting notescherry, prune, honey✓

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

Flavor Profile

3NOTES
  • cherry
    Fruity › Cherry
  • prune
    Fruity › Dried › Prune
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    San Juanillo, Naranjo, West Valley, Costa Rica

    Grown by Tomas Gutierrez / Allan Vargas

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    San Juanillo Natural

Keep exploring the atlas

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

Tastes similarSan Juanillo H10 NaturalCosta Rica - San Juanillo H10 NaturalSan Juanillo Red HoneyCosta Rica (Natural)San Juanillo AnaerobicCosta Rica - El Mirador NaturalMore from this producerTomas Gutierrez / Allan Vargas4More from this farmSan Juanillo5 moreSame variety, exploredMarsallesa2Similar flavour profilecherry, prune, honey1910Same processNatural7627From the same originCosta Rica1114More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1600 masl
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