Costa Rica: La Magnolia, Tres Rios
Costa Rica: La Magnolia, Tres Rios - Medium is backordered and will ship as soon as it is back in stock.
Price Is Per Ounce
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Description
Description
What a fitting name for this wonderfully sweet and aromatic coffee! The La Magnolia is one of the finest Tres Rios coffees we've ever offered, brought to you by the same people who bring you the La Minita Tarrazu. This coffee is beautifully prepped, remarkably well-rounded, and exceptionally well-balanced, making it a standout choice for coffee enthusiasts.
Origin Story: The Tres Rios region of Costa Rica is known for its ideal coffee-growing conditions, with volcanic soils and a favorable climate contributing to the unique flavors of the beans. This coffee reflects the dedication of local farmers to producing high-quality beans that capture the essence of their environment.
Cupping Notes:
- Light Roast: Enjoy a bright and lively cup with sparkling, clean lemon-orange brightness and nutty overtones, complemented by a crisp acidity and a sweet finish.
- Medium Roast: This roast balances the natural sweetness with chocolate and nutty overtones, offering a smooth and well-rounded cup with a medium body.
- Dark Roast: Revel in the deep and bold flavors with a rich body, where the chocolatey notes are enhanced, offering a robust and satisfying finish.
Why Choose This Coffee:
- Sustainability: Sourced from a region committed to sustainable farming practices.
- Unique Flavor: A complex profile with citrus, chocolate, and nutty notes, perfect for various roast levels.
- Versatile Use: Ideal for a wide range of brewing methods, providing a rich and satisfying cup.
Specifications
Specifications
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Espresso
Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.
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Single Use Pod
A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.
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Drip Coffee
This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.
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Pour Over
Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.
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French Press
A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.
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Cold Brew
Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.
Roast Levels
