12 oz. Bag — $18
This single estate coffee comes to us from the award winning organic farm Finca Santa Rosa in Chiapas, Mexico. Sweet and balanced with notes of chocolate brownie, pear, brown sugar, and blood orange.
This single estate coffee comes to us from Finca Santa Rosa in the Chiapas region of southern Mexico. The farm is nestled in the high elevation cloud forests of the El Triunfo Biosphere Forest Reserve. Bordering Guatemala, this region's mountainous highlands, deep volcanic soil, and year round high humidity make it an ideal place for coffee cultivation.
Owned by Arturo Lievano Moreno and Familia Lievano since 1968, Santa Rosa has won multiple awards in Mexico. The organic farm employs 175 workers during harvest and keeps 20 employees year round. Santa Rosa is currently managed by Arturo Jr., the producer’s son.
This coffee was organically shade grown and carefully harvested when ripe. It was pulped, washed, and dried with a combination of mechanical dryers and outdoor patios.
Starting pour over coffee-to-water ratio -- 1:15
Experiment and find the perfect ratio for you.
Step 1: Rinse filter. Insert filter and rinse with hot water to remove paper residue and pre-heat vessels. Discard water.
Step 2: Add coffee. Add 25 grams (about 4 tablespoons) of medium-ground coffee.
Step 3: Initial pour. Submerge the coffee in 75 grams of water, then pause for 30 seconds to let it bloom.
Step 4: Add more water. Gradually pour the remaining water in circular motions until all 375 grams have been added.
Step 5: Remove dripper. Once the coffee has finished brewing — ideally around 2:30 to 3:00 — discard the grounds. Now, enjoy!
Coffees with light roasting profiles