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Archive: Costa Rica Hacienda Copey
Honeysuckle & Meyer Lemon
Origin
San Jose
ELEVATION
1950 MASL
PROCESS
Adv Honey
VARIETY
Gesha
THE DEETS
Hacienda Copey is a project between a Costa Rican agri-enterprise and the Japanese manufacturer Daito Giken, driven by a passion for exceptional coffee. They are known for precision and controlled fermentation, which has earned them numerous Cup of Excellence awards. Harvest begins by hand-picking the ripest cherries and sorting them for quality. The coffee is dry-pulped, fermented anaerobically for 72 hours, rinsed, and placed on raised beds to dry to a final moisture content of 10.5%. The result is juicy and complex with notes of cherry, orange blossom, red apple, and honey.
BREW RECCS
Aeropress XL
Grind: 0.300mm
Dose: 22g
Water: 350g
TEMP: 205°F
Time: 1:30
TDS: 1.31
Breville Espresso
GRIND: 8
DOSE: 16g
WATER: 40g
TEMP: 205°F
TIME: 0:29
TDS: 7.42
Hario V60
GRIND: 0.425mm
DOSE: 20g
WATER: 320g
TEMP: 205°F
TIME: 3:20
TDS: 1.38
WHAT'S
AGTRON?
Agtron is a scale used to measure the color of roasted coffee by shining light onto a coffee sample and measuring the reflected light to assign a numerical value. It provides an objective way to track roast development and maintain consistency.
