| Farm | Costa Rica Don Oscar / Ethiopia Nensebo |
|---|---|
| Varietal | Catuaí and Arabica Heirloom |
| Processing | Red Honey and Washed |
| Crop | January - March 2024 |
| Partnership | since 2011 |
| Flavour | Fruity & Elegant |
How do we create our Era blend?
When we create Era espresso blends, we always look for single origin coffees with distinguishable character, which would together make a true taste experience.
Our current Era consists of two coffees:
Costa Rica Don Oscar - red honey - catuaí - 70 %
Ethiopia Nensebo - washed - heirloom - 30 %
Espresso Coffee Family
Costa Rica Don Oscar
Beneficio Don Oscar is named after its founder, Mr. Oscar, who is unfortunately no longer alive. His two sons Alejandro and Horacio (in the photo with Lukáš and Jarda) take care of the processing plant and the farm. The farm covers an area of 38 hectares and produces 81 tons of green coffee annually. During the harvest (December - March), up to 90 people work on the farm (mainly pickers from Panama), outside of the harvest, 8 permanent employees incl. owners.
For more than 12 years now, we have been visiting Alejandro and Horacio every March and choosing about 3-5 different lots from the harvest that just took place. Their catuaí variety from part of the farm, which they call El Coyote, is always among the best coffees on the cupping table. This year's selection for the Era espresso blend consists of 4 microlots processed using red honey method. We scored all of them above 87 points, which is a really high score for this type of coffee.
Ethiopia Nensebo
The processing plant is located in the West Arsi region, which has become quite sought after by the specialty coffee market in recent years. The climate, altitude, soil, and growing conditions in general are almost perfect. Due to the high altitude, it is quite cold here, so the ripening of the cherries, fermentation and drying takes place very slowly. Our coffee comes from a washing station located close to the Werka town in the Refisa kebele.
We buy coffee from the Nensebo Refisa station through our long-time partner in Ethiopia, Ms. Heleana Georgalis, who also provides the final processing at her Moplaco dry mill in the capital city of Addis Ababa. This year's coffee export from Ethiopia was significantly hampered by the crisis in the Suez Canal, which caused a delay of several months for our container. We are all the more pleased that this Ethiopian coffee arrived in excellent condition.
How does it taste?
The Ethiopian washed coffee brings to the cup elegant acidity, fruity tones, as well as intense floral aromatics. The red honey processed coffee from Costa Rica creates a rich body and a chocolate aftertaste. Together, they make a balanced and sweet espresso that is great on its own or with milk.
Have you got your favourite cup yet?
Recommended Recipe
Dose: 18-19 g
Temperature: 94 °C
Coffee Yield: 45-50 g
Extraction time: 28-35 sec
(We always recommend using precision baskets VST, LM Advanced or IMS.)
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