Name: Don Luis
SKU: RS-ES-359
Availability: InStock

Costa Rica

Fazenda Cordillera de Fuego, Alajuela, West Valley, Costa Rica

Luis Eduardo Campos, known as “Don Luis”, produces this fine microlot from Costa Rica that will quickly enchant your palate. In the Alajuela region in the legendary West Valley (more on this below), he lives with his family on his 200ha (15ha for coffee) Finca Cordillera de Fuego. Don Luis is constantly looking for new and innovative ways to improve his coffees at an altitude of up to 1800m above sea level. He came up with the idea of thermal fermentation, for which the man with a university degree experimented for several years. He wanted to extract the naturally occurring aromas of the coffee through an innovative fermentation process – the thermic process was born. Don Luis attaches great importance to sustainability. He has reduced greenhouse gas emissions and his water consumption. Solar panels provide all the energy for the main office and about half of the mill's energy.

Variety & Process

100% Arabica
Caturra
Process: Thermic

Don Luis is a selectively hand-picked micro-lot of the Caturra variety. Developed around 100 years ago in Brazil, it is a natural mutation of the Bourbon variety. Today, Caturra is one of the most economically important coffee varieties in Central America and is often used as a “benchmark” against which new varieties are tested. Special highlight: This coffee was fermented as a thermic – for a lot of sweetness, complexity and a versatile acid structure.

Cinnamon
×
Orange Liqueur
×
Coconut

Description

Espresso Recipe

Reviews (0)

Don Luis

Our first espresso release from the Fazenda Cordillera de Fuego in Costa Rica’s famous West Valley has everything we love about special coffees. The thermally processed microlot impresses with a syrupy body, deep sweetness and exceptional aroma complexity. In the cup, a liqueur-like taste experience unfolds with intense notes of orange liqueur, cinnamon, dark chocolate and coconut cream – a summery espresso that is like a liquid dessert and at the same time reminiscent of a fine digestif.

Thermic Process

For the first time, we have a coffee in our range that has been fermented using the Thermic process. First, the cherries are partially depulped with water and then heated. This naturally breaks down the sugar and partially caramelizes the beans. This inventive process by Don Luis gives the coffee an exceptionally sweet and fruity taste. You can expect a round and balanced cup.

West Valley – Valley of heavenly taste

The legendary West Valley of Costa Rica in the specialty coffee scene is known for its fine specialty coffees and innovative processing methods as well as its Arabica beans with balanced acidity and body. High altitudes, volcanic soils and a tropical climate – regions such as Alajuela, Naranjo and Palmers are known for high-quality beans with a heavenly taste. Be sure to give them a try!

What is a microlot?

Only available in very small quantities, our microlots are something you should definitely not miss out on. Also known as community or single producer lots, we source these coffees from small farming families – often just a few bags (content: 60 kg) end up in our Loring roaster. They contain outstanding flavor profiles, as the coffees are grown under the best microclimatic conditions. As the quantities are so small, our range is constantly changing and you can sip your way around the entire coffee belt. You can find out more about specialty coffee here.

Details

Single Estate Microlot from Costa Rica’s West Valley
Flavor profile: orange liqueur and coconut chocolate
Process: Thermic
100% Arabica, gently roasted by hand
Delivery quantity: 250g, 500g or 1kg whole beans or ground on request for the teapot or portafilter
Climate-neutral delivery with DHL Go Green
Pick-up on site:
Pick-up address: Röststätte, Ackerstr. 173, 10115 Berlin
After your order you will receive a pick-up confirmation from us by e-mail (please also check your spam folder)
Pick-up with e-mail confirmation possible: Monday-Friday between 09:30 and 18 o’clock

Important note for ground coffee:
Please note that we cannot offer a universal grind for ground coffee for use in portafilter machines. The optimum grind must be individually adjusted to the respective machine, as factors such as sieve size, pump and brewing pressure as well as temperature vary greatly depending on the model. We therefore always recommend buying whole beans and adjusting the grind yourself to suit your machine.

Important note on returns:
Ground coffee cannot be exchanged as it is only ground at the customer’s request. Thank you for your understanding.

Sustainable cultivation and quality awareness

As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a specialty coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the laborious harvesting by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.

Roasted fresh by hand

All Röststätte coffees are gently roasted by hand in Berlin so that the natural aromas can fully develop without any unwanted acidity. For a distinctive body and a versatile taste profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasize the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.

Espresso Recipe

Calibrated by Head Barista Valeriia Kutuzova
Standard setting Espresso machine temperature: 93.5 ° C
Requirement: 18g sieve (basket), double portafilter spout

Recipe

Dose in	19g
Extraction time in seconds	30
Dose out	38g

Freezing Date

15-25 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium
Acidity (low to high)	Medium-High
Bitterness (low to high)	Low
Texture	Liqueur
Weight (low to high)	Medium-Creamy
Finish (short to long lasting)	Long

Flavour

Cinnamon, Orange Liqueur, Coconut

Milkweight

100g – but we recommend to try it black!

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