Sweet Tooth Espresso - El Alto, Costa Rica
Harvested: Winter 2016-2017
Location: Piedra del Rivas, Costa Rica
Tastes like: blackberry, nectarine, pecan praline
Grown by: Grace Calderón Jiménez
The coffees from Grace Calderón Jiménez’s El Alto first introduced us to the Los Crestones Micro Mill in Piedra del Rivas, Costa Rica. Since 2009, we’ve looked forward to Grace’s coffee every harvest, and it never disappoints. These Caturra variety trees are grown 1885 meters above sea level on her one-hectare farm. The coffee is processed at Los Crestones Micromill, where it is mechanically washed before being dried on raised beds. This coffee is creamy and fresh, with flavors of blackberry, nectarines, brown sugar and toasted almonds, almost like a pecan praline cookie.
We recommend starting with the following brew parameters:
- Dose: 17-17.5 grams in a "18g" VST or "17g" Strada basket
- Temp: 198-200 degrees at the group
- Time: 29-30 seconds
- Brewing Ratio: 50-60% or about 30-34g of liquid
- Pump Pressure: 8.5-9 Bar or 105-110 psi at the group
- Days Rested: 7-12
A Single Origin Espresso
As a roaster that is committed to promoting our producers and bringing them out of anonymity, single origin espresso has always been important to us. The best shots of espresso we've ever had have been single origin--dynamic, sweet, and complex. They are balanced, and good in milk to boot.
Throughout the year we will be showcasing eight to twelve single producers in homage to our original Sweet Tooth blend. An anti-blend that explicitly showcased the producers whose coffees comprised it. Sweet Tooth will be a rotating single origin on which we've put our stamp of approval as a great shot of espresso.