This is a lot we came across as an offered sample at a cupping event, hosted by Wataru in Osaka, in May 2024.

Part of what was paid for purchasing this green beans are donated to Casas de La Alegria via a Costa Rican exporter, Coffee Exparts.

（Casa de la Alegria: A funding program to provide support and for children of seasonal workers and pickers who work at coffee farms, through opening nurseries that provide education, healthcare, and child care, etc.)

Not only that we are happy to contribute to the program, we also loved its pleasant fermenty and nutty nuance- it’s different from the typical, tidy and neat natural process, and we felt it would be a perfect fit for our single origin espresso.

For that in mind, our take on this focuses more on sweetness, but it also makes a great pourover- it’s only a little different from our usual roasting balance in terms of what we emphasize and focus on.

For pourover, try grinding the coffee a little finer than usual to reveal the hidden fruitiness. You’ll find berries and grape making the warm, nutty sweetness even more charming.

La Peligrosa is a family-run farm managed by Fabiana family, and it is located in Chirripo area spreading across 7-8ha, producing 9200kg of coffee. This lot was named Fabiana after the family’s eldest daughter, and sent over to Marespi Micromill.

Originally, the father of the family, Fabio-san was growing coffee at a lower altitude and his family members were helping out- however, with the harvest season being between October and December they could not produce coffee with a high enough quality.

Yearning for more stable, sustainable coffee production, the family searched for a plot in higher altitude, where coffee cherries can mature well and slowly. 8 years ago, they finally found their ideal land in originally a farmland- that’s when La Peligrosa was born. Moving to their production to La Peligrosa made it possible to produce coffee well after January.

Marespi co-op is a prestigious co-op in Chirripo and San Isidro with more than 60 years of history, and they have been focusing on specialty coffee and microlots since 2020.

According to the ICAFE’s zoning, Chirripo belongs to the Eastern production area called Brunca- the area that went through active farmland developments in the mass-production phase (1980-1990s) therefore often associated with lower-grade coffee. lately, Brunca and Chirripo mountain are gaining more recognition with its unique terroir and high quality coffee they produce.

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 91℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!

Flat Bed Dripper:

・Dripper: Kalita Wave Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 92℃
・Grind: Coarse

Step by step:

00:00~ 30g（Total: 30g）
00:40~ +30g（Total: 60g）
01:10~ +140g（Total: 200g）

Finish brew: Approx. 02:05 to 02:15

Check out our Youtube for more information!

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 150g
・Water temp.: 91℃
・Ice cubes: 70g
・Grind: Medium fine

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!