Costa Rica Los Santos
Costa Rica Los Santos · SCA 83.75 · Tropical fruit
Tasting notesChocolate · Tropical fruit · Medium-high acidity · Light body
For you if…You like clean, fruity coffees
- Region
- Los Santos
- Producer
- Various producers
- Altitude
- 1,200–1,900 m
- Process
- Washed
- Profile
- Tropical fruit
- Best for
- espresso and filter
From 0,34 € per cup (7 g of coffee)
250 g ≈ 35 espressos (7 g) or 16 cups of filter coffee (15 g)
Couldn't load pickup availability
- It arrives automatically, every 2 weeks or every month, at the plan price.
- Free shipping in mainland Spain when the delivery reaches 35 €.
- It renews automatically until you cancel it. No commitment: from your account you can skip a delivery, or pause or cancel it whenever you like.
- at our roastery in Alcover.
- Roasted at our roastery in Alcover, in small batches.
- Delivery in about 2 working days. We pack it within 24 working hours (mainland Spain; EU delivery times vary by country). Free shipping in mainland Spain from €35, or collect it from our roastery at no cost.
- Whole bean or ground for your coffee maker: moka pot, espresso, filter or French press.
Sweet, with tropical fruit and a light body.
From several producers in Los Santos, Costa Rica, grown between 1,200 and 1,900 metres and washed. Chocolate at its base, tropical fruit on top, medium-high acidity and a light body. Clean and easy to drink, as filter or espresso.
The story
Los Santos is a coffee zone in Costa Rica, with coffee growing between 1,200 and 1,900 metres. The importer's sheet presents it with the story of CoopeTarrazú: 228 producers founded it on 13 October 1960 and it now brings together about 5,000.
Each member delivers the coffee to the nearest of a network of 60 receiving points. The harvest peaks from October to March, with the trade winds. About 15,000 people from Nicaragua and Panama join the picking, with pay regulated by the Ministry of Labour and the Costa Rican Coffee Institute, according to the sheet.
It is washed. The bean is pulped, washed to remove the mucilage, the sticky layer around it, and dried by machine. That is why it tends to come out clean.
We have it because it is an easy specialty to understand: a chocolate base and tropical fruit, in the importer's notes. We roast it in Alcover.
Where it comes from
- Region: Los Santos
- Producer: Several producers
- Altitude: 1,200–1,900 m
- Process: Washed
- Score: SCA 83.75, importer's cupping
For you if…
- You want a specialty coffee that's easy to understand.
- You brew it as filter or espresso.
How to brew it
- Filter (V60, Chemex) Ideal for this coffee
- 15 g of coffee to 250 g of water (60 g per litre), medium-fine grind and water at 90–96 °C. Wet all the coffee first and let it release its gas. Sour or thin: grind finer. Dry or harsh: grind coarser.
- Espresso Ideal for this coffee
- Fine grind. Start from your usual recipe and change one thing at a time: if the shot runs too fast, grind finer; if it barely flows, grind coarser.
Other methods
- Moka pot
- Medium-fine grind, a little coarser than for espresso. Look for a steady flow and take it off the heat when the coffee stops coming through.
- French press
- Medium-coarse to coarse grind. If the cup tastes flat, go one step finer; if it is harsh or silty, go coarser.
Questions
How does the recurring purchase work?
You choose the size, the grind and how often you want it. It arrives automatically, with the plan discount on every delivery, and the subscription renews until you cancel it. No commitment: from your account you can skip a delivery, or pause or cancel it whenever you like. To change the coffee, size, grind or frequency, write to us at hola@ciano.coffee.
Whole bean or ground?
If you have a grinder, whole bean: ground coffee loses its aroma sooner. If not, choose the grind for your coffee maker in the options above.
How should I store it?
In an airtight container, somewhere cool and dry, away from direct light, and better out of the fridge. Ideally, buy the coffee you will drink in 2 to 4 weeks.
What does SCA 83.75 mean?
It is this lot’s score from the importer’s cupping, on the Specialty Coffee Association (SCA) scale, out of 100. From 80 points up, a coffee counts as specialty.
