Accueil Orion - Costa Rica Cordillera del Fuego thermal fermentation
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Orion - Costa Rica Cordillera del Fuego thermal fermentation

Orion - Costa Rica Cordillera del Fuego thermal fermentation

€16,00
€16,00
€106,67 kg
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A typical aroma of thermal fermentations or "thermal shocks" which makes it an exceptional coffee that you would want to drink every day.

Weight
Style
Grinding

Orion

Also known as "the hunter", this is a constellation representing Orion, demigod son of Poseidon, renowned for his hunting skills and exuberance.

                                                                                          

  • Country : Costa Rica
  • Region Tarrazu
  • Farm / car wash : Cordillera del Fuego
  • Producer : Fernando Cordero Patiño

                                                                                          

               

  • Tasting notes Tonka bean , pistachio, mandarin.
  • Note SCA : 86.75/100
  • Level of complexity : Very high
  • Acidity Medium to high
  • Body / power : Gourmand

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 220g water
  • Water 92°C
  • Grind: coarse
  • Number of payments: 3
  • Flow time: < 2 min 30 sec

Advice :to wait for
Allow 3 to 4 weeks for degassing after roasting before using this filter coffee. The peak aroma is estimated to occur 1 month after roasting.

Nm - Terroir

The cafe ofCosta RicaCosta Rican coffee is renowned for its quality, thanks to ideal conditions: high altitude, rich volcanic soils, and a tropical climate. Furthermore, the country prohibits the cultivation of Robusta coffee by law, favoring only Arabica, which is finer and more aromatic. Costa Rican coffees are distinguished by abright acidityfruity and floral notes, as well as abeautiful softnessr in the mouth
The region ofTarrazúLocated in the southern part of Costa Rica's Central Valley, Tarrazú coffee is particularly renowned. Its coffees are prized for their aromatic clarity and complexity. This is partly due to the cool, humid microclimate that allows for the slow ripening of the coffee cherries.

Nm - Producer

Fernando CorderoHe manages the family farm in Alumbre de Tarrazu and makes it a point of honor to continually improve the quality of his harvests. He then entrusts his production to the beneficioCordillera del Fuegoled byLuis CamposAndJosé Francisco Arias, to handle the processing and preparation of bags for export.

Nf - Varieties

This is a blend of Arabica varieties. We don't have any further details; the result in the cup was enough for us to select this coffee.

Nm - Treatment process

This is the processhoneythermal fermentation.

Its name comes from the fact that coffee begins its fermentation process with ahigh-temperature shock (approximately 70 degrees)for a short period and at high pressure in order to caramelize the sugars in the mucilage
The grains then undergo along fermentation period(84 hours), gentler, so that these caramelized aromas penetrate to the heart of the grain. The result of this process reveals very specific flavors with a very particular cinnamon profile.