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HomeCoffeesCerro San Luis
Costa Rica

Cerro San Luis

Anaerobic Honey, grown at 1200 masl

Roasted by Röststätte Rösterei + Shop

Recently sold out· checked 30 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryRöststätte Rösterei + Shop· Berlin, Germany
FarmCerro San Luis, Costa Rica✓
Producer—
ProcessAnaerobic HoneyDieser Kaffee wurde als anaerobic honey fermentiert✓
Harvest—
Altitude1200 masl
ClimateTropical rainforest
Varieties—
Roast—
Tasting notesfig, red grape, dried plum, apricot, caramel candy, dried plum, elderflower, honey blossom✓

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

Flavor Profile

7NOTES
  • fig
    Fruity › Dried
  • red grape
    Fruity › Grape
  • dried plum
    Fruity › Dried
  • apricot
    Fruity
  • caramel candy
    Sweet › Brown Sugar
  • elderflower
    Floral
  • honey blossom
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    Cerro San Luis, Costa Rica

  2. Roastery

    Röststätte Rösterei + Shop

  3. Coffee· viewing

    Cerro San Luis

Keep exploring the atlas

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

Tastes similarCerro San Luis, HoneyEl Salvador Finca El Cerro Pacas NaturalHonduras Cerro AzulLas Lajas Costa RicaPeru El Cerro Efrain Salvador CarhualloclloCerro La Cruz - Costa RicaMore from this farmCerro San Luis2 moreSimilar flavour profilefig, red grape, dried plum1074Same processAnaerobic Honey98From the same originCosta Rica1114More from this roasterRöststätte Rösterei + Shop67 coffees
Community

Brew recipes

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

ProcessAnaerobic HoneyAltitude1200 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