1 / 8Costa Rica Jardin de Aromas Quizarra White Honey
Costa Rica
City · brown sugar, cocoa, blood orange. For the everyday cup.
200g · ¥1,900 (incl. tax)
Free shipping nationwide
Free shipping nationwide. The shipping method will be determined by your order quantity as follows: 1 to 2 x 200g items: Click Post (delivered to your mailbox) 1 x 500g item: Letter Pack Plus (handed to you in person) Orders exceeding the above quantities: Yamato Transport (courier service) A tracking number will be provided for all shipments upon dispatch.
Ships within 2–3 business days of your order (from our freshest roast)
The bean's journey
Roaster's note: Green beans travel from origin to our roastery in Sapporo.
Origin landscape (representative) — Costa Rica · Central Valley (Alajuela / Carrizal)
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
How to brew
Start with these baseline recipes, then adjust them to your own taste as you learn how the cup changes.
Hand drip (V60)
Better 1 Cup V60
The baseline recipe for an aromatic cup with a clean finish.
- Coffee
- 15g
- Water
- 250g
- Ratio
- 1:16.7
- Grind
- A little finer than medium
- Temp
- Boiling for light roasts, about 90–95°C for medium
- Target time
- About 3 minutes
Steps
- 01Rinse the paper filter with hot water and add 15g of coffee.
- 02Start pouring at 0:00 up to 50g total, then swirl the dripper gently to wet the bed.
- 03At 0:45, pour up to 100g total.
- 04At 1:10, pour up to 150g total.
- 05At 1:30, pour up to 200g total.
- 06At 1:50, pour up to 250g total and swirl gently once more.
- 07Lift the dripper off once the water has fully drained.
Dialing it in
Sour and thin? Grind a little finer. Bitter and drying? Grind a little coarser. Adjust by taste rather than forcing the clock to match.
French press
Ultimate French Press
A longer wait than the usual four-minute press, but far less silt and a much cleaner cup.
- Coffee
- 30g
- Water
- 500g
- Ratio
- 1:16.7
- Grind
- Medium to slightly coarse
- Temp
- Straight off the boil
- Target time
- 9 minutes or more
Steps
- 01Add 30g of coffee to the press.
- 02Pour 500g of water evenly over it and leave it untouched for 4 minutes.
- 03At 4 minutes, break the crust gently with a spoon so it sinks.
- 04Skim off the foam and floating grounds with a spoon.
- 05Wait at least 5 more minutes for the fines to settle.
- 06Lower the plunger only to the surface of the liquid — do not press it to the bottom.
- 07Pour slowly so the sediment stays behind.
Dialing it in
Sour and light? Grind finer. Bitter and drying? Grind coarser. The key to this recipe is never forcing the plunger down through the coffee.
Espresso
Beginner's Espresso
No single number is the one correct answer. Use these figures as a place to start adjusting from.
- Coffee
- 16–18g
- Yield
- About twice the dose (18g in, 36g out)
- Ratio
- 1:2
- Grind
- Fine
- Temp
- About 93°C
- Target time
- 25–35 seconds
Steps
- 01Dry the basket and use a dose that suits its capacity.
- 02Grind fine and distribute the grounds evenly.
- 03Tamp level — do not let the tamper tilt.
- 04Lock in the portafilter and start the shot immediately.
- 05If you dosed 18g, stop when the cup reads 36g.
- 06Taste it, then adjust the grind first.
Dialing it in
Running fast, sour and thin? Grind finer. Running slow, bitter and drying? Grind coarser. Sour and bitter at the same time usually means channelling — check your distribution and level tamp before anything else.
From here, it's your cup
The same recipe tastes different from day to day. Days since roast (how far degassing has gone), water temperature, roast level — change any one of them and the same bean shows another face. Very fresh beans carry more gas, which can make a cup bloom hard and taste tighter. The numbers are only a starting point. Change one thing at a time and learn what it does. That is the fastest way there. Find the recipe that is yours.
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.
