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Type : Blue Label: Enzymatics

Finca La Amada

$19.00 Regular price $19.00

Whole
Ground

Finca La Amada

  • Label

    Label

    • Blue Label: Enzymatics
  • Type

    Coffee Type

    • Single Origin
  • Tastes Like

    Tastes Like

    • Orange
  • Tastes Like

    Tastes Like

    • Honeysuckle
  • Tastes Like

    Tastes Like

    • Nectarine
  • Roast Level

    Roast Level

    • Light
  • Process

    Process

    • White Honey
  • Sub Region

    Region

    • Central America
  • Country

    Country

    • Costa Rica
  • Variety

    Variety

    • Villa Sarchi
  • Elevation

    Elevation

    • 1300
  • Producer

    Producer

    • La Amada

Recipes

  • Kalita
    Kalita
    • Brew Time: 3 min
  • Kalita
    Kalita
    • Dose: 25g
  • Kalita
    Kalita
    • Liquid Out: 14oz
  • Kalita
    Kalita
    • Water: 400g
  • V60
    V60
    • Dose: 25g
  • V60
    V60
    • Liquid out: 14oz
  • V60
    V60
    • Water: 400g
  • V60
    V60
    • Brew Time: 3 min
  • Espresso
    Espresso
    • Brew Time: 25 sec
  • Espresso
    Espresso
    • Dose: 20g
  • Espresso
    Espresso
    • Liquid Out: 2oz
  • Drip
    Drip
    • Ratio: 1:17

Cerro San Luis

In Grecia, Naranjo, in Costa Rica’s West Valley, lies the Cerro San Luis Micromill. This coffee, along with several other lots on nearby farms, was grown by two sisters and their husbands. The two second-generation coffee producing families also grow many other coffee varieties on their farms, such as Caturra, Bourbon/Orange Bourbon, SL-28, Catuai and Yellow Catuai. The micromill the two families own together is located between their respective farms at the family house the sisters grew up in.

Honey Process

Honey process coffees seek to convey the intensely fruity flavors of naturally processed coffees while maintaining some of the clarity and complexity typically found in washed coffees. This is accomplished by removing some amount of fruit from the seed, but still leaving mucilage on the coffee during the drying process. The term “honey process” comes from the close resemblance to honey that the leftover mucilage leaves. Generally, when there is a specific color used to refer to a honey process, it references how much of the coffee cherry or mucilage is left on the seed for the drying process. The decision to leave relatively little mucilage on this coffee during processing leads to a very unique experience in the cup; it is fruity, but also complex with a light, silky body.

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