1 / 8Costa Rica Jardin de Aromas Quizarra White Honey
Costa Rica
Light · brown sugar, cocoa, blood orange
200g · ¥1,900 (incl. tax)
Free shipping nationwide
We offer free shipping nationwide. Your order will be shipped via one of the following delivery methods, depending on the total weight: ・Orders up to 500g: Letter Pack Plus (Hand-delivered) ・Orders 600g and over: Yu-Pack (Hand-delivered) Note: Both delivery methods include a tracking number. We will provide you with the tracking details once your order has been dispatched.
Ships within 2–3 business days of your order (from our freshest roast)
Tasting notes
Brown Sugar · Cocoa · Blood Orange · Floral
From Carrizal in the Alajuela province of Costa Rica's Central Valley. At 1,350–1,400m on rich volcanic soil, producer Carol Svinden grows Caturra here. It is finished as a white honey: dried with only a very thin layer of mucilage left on, a process that skips the heavy ferment of a natural and lifts out clean sweetness alone. Brown sugar and cocoa sweetness meet blood orange and baked apple, with a light floral lift. A cup for an afternoon that's craving something sweet, or to sit alongside dessert.
Bean data
- Origin
- Costa Rica · Central Valley (Alajuela / Carrizal)
- Process
- White Honey
- Farm & process
- Jardín de Aromas / Quizarra (Carol Svinden) · Caturra
- Roast
- Light roast
- Storage
- Store away from heat and humidity, at room temperature or in a cool dark place
- Best by
- Printed on the package
V60 brew recipes
Dripper
HARIO V60
Choose the coffee's roast level to see HOT and ICE baselines for one or two cups together. Start with the numbers as written, then adjust one variable at a time by taste.
HOT · 1 cup
- Coffee
- 15g
- Water
- 230g
- Temp
- 92°C (93°C if extraction feels weak)
- Grind
- Medium; slightly finer for fast-draining coffees
- Target time
- About 2:30
Pour schedule (total)
0:00 40g (40s bloom) 0:40 110g 1:15 190g 1:45 230g
Finish
Use a bold, fast stream for the middle pours. Finish with one fine circle, then pour to the centre after 220g. Raise to 93°C if extraction feels weak.
If the cup is sour and thin, grind a little finer. If it is bitter and drying, grind a little coarser. Move water temperature by only 1–2°C and change one variable at a time.
