El Yasal, Costa Rica 300g
Tasting Profile & Structure
Anjou Pear | Sponge Toffee | Amaretto | Balanced: layered, structured
Why we love this coffee
It feels deep and sweet, like old-fashioned sponge toffee, a glass of amaretto at the chalet and the best of 90’s R&B slow jam playlist leading off with Diamonds and Pearls by Prince.
Coffee Story
Finca El Yasal is a 50-ha farm between Ojo de Agua and Santa Rosa de Leon Cortés in Tarrazu Region. Sitting between 2050 and 2100 MASL, it is one of the highest of the Gamboa family’s four Tarrazu farms in the micro-region. Producer Emilio and his Father, Tuto Gamboa, are passionate about providing high-quality coffee and stability through long-term relationships. They decided to build and open a micro mill, Montes de Oro, in 2006 to process and oversee their coffee operations. This specific lot is a Red Cataui variety that is fully washed on-site.
| Origin | San Pablo de León Cortés, Tarrazú |
| Variety | Red Cataui |
| Process | Washed |
| Producer | Gamboa Family |
| Farm | El Yasal |
| Altitude | 1900 to 2100 MASL |
| Micromill | Montes de Oro |
Brewing Recipes
| Ratio | Coffee | Water | Time | |
|---|---|---|---|---|
| Drip | 16g : 1g | 20g | 320g | 3min (V60) |
| Espresso | 2.3g :1g | 18g | 42g | 29 seconds |
| Immersion | 15g : 1g | |||
| Peak Rest Time | 5 to 35 days off roast | |||