Costa Rica - Caturra - Corazon de Jesus

In the lush Brunca region of Costa Rica, Finca El Salitre sits at 1,450 meters, where Johnny Alvarado Abarca carefully cultivates this exceptional coffee. Processed at the family’s micromill, Corazon de Jesus, established in 2015 by the Alvarado Fonseca family. The micromill has become a cornerstone of coffee innovation in the region. 

Their dedication to quality has earned them recognition, with several of their coffees reaching the prestigious Cup of Excellence finals.

This 100% Caturra coffee is harvested with great care, with ripe cherries selectively handpicked and delivered to the micromill. There, the cherries are laid out to dry on raised beds, undergoing a 10 to 20-day drying process that is closely monitored and frequently raked to ensure even drying. After drying, the cherries rest for two months before being milled and prepared for export. The natural process used at Corazon de Jesus brings out the coffee's rich and fruity characteristics, making it a standout.
 

With an SCA Cupping Score of 87, this coffee boasts a delightful balance of flavors and reflects the skill and dedication of Johnny Alvarado and his family.
 

Tasting Notes: Dark chocolate, yellow kiwi, banana, and honey. This coffee offers a well-rounded, smooth body, with a harmonious mix of fruity and sweet flavors.

Corazon De Jesus - Natural Caturra 

V60 Recipe

• Water TDS = 170 PPM
• Coffee TDS: 1.32%
• Extraction: 18%
• Grams in: 20 g
• Water temperature: 92º C
• Total water: 300 ml
• Grind setting: Corser
   

Blooming phase

Corazon De Jesus - Natural Caturra 

Espresso Brew Ratio

• Water temperature: 93.5 C
• Water TDS: 120 PPM

Proportion Caturra  - 1:2 ( for every 1 gram of coffee grounds, you extract 2 grams of espresso.)