Costa Rica: La Magnolia, Tres Rios
Costa Rica: La Magnolia, Tres Rios - Medium est en rupture de stock et sera expédié dès qu’il sera de retour en stock.
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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. The La Magnolia is a beautifully prepped, remarkably well-rounded, exceptionally well-balanced, complex coffee. If you're in search of a special Costa Rican coffee (and even if you're not), this may be the one.
Benefits:
- Exceptional Quality: Offers a premium coffee experience with a well-rounded and balanced profile.
- Versatile Brewing: Suitable for various brewing methods, enhancing its aromatic qualities.
Flavor Profile:
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Cupping Notes:
- Sparkling, clean lemon-orange brightness
- Chocolate and nutty overtones
- Long, complex finish
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Flavors:
- Bright and complex
- Smooth finish with a lively character
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
