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Valle Central · Costa Rica

Superfreak

Natural Caturra, grown at 1300 masl

Roasted by Wide Awake Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryWide Awake Coffee Roasters· Brussels, Belgium
FarmHacienda Sonora, Valle Central, Costa Rica✓
ProducerAlberto Guardia
ProcessNaturalA bright and fruity natural from Hacienda Sonora✓
Harvest—
Altitude1300 masl✓
VarietiesCaturra✓
Roast—
Tasting notesraspberry, grapefruit, dark chocolate✓

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

Flavor Profile

3NOTES
  • raspberry
    Fruity › Berry › Raspberry
  • grapefruit
    Fruity › Citrus › Grapefruit
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate

Supply Chain

  1. Farm

    Hacienda Sonora, Valle Central, Costa Rica

    Grown by Alberto Guardia

  2. Roastery

    Wide Awake Coffee Roasters

  3. Coffee· viewing

    Superfreak

Keep exploring the atlas

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

Tastes similarEastblendHacienda Sonora L9 Costa Rica EspressoSonora Villalobos - Costa Rica EspressoCosta Rica Sonora Sarchimor 12oz WB, FBCosta Rica ThermicSonora H1 Centroamericano Costa Rica EspressoMore from this producerAlberto Guardia3More from this farmHacienda Sonora36 moreSame variety, exploredCaturra3255Similar flavour profileraspberry, grapefruit, dark chocolate2154Same processNatural7627From the same originCosta Rica1114More from this roasterWide Awake Coffee Roasters16 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1300 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