Amber Dulce - Costa Rica

Sweet, cinnamon glazed apple pie.., That was our first impression when we first tried this coffee. All the way from Costa Rica.

Doga El llano Farm is a gem founded by Luis Hernan Vargas over 40 years ago in the heart of Tarrazu, Costa Rica-specifically in the beautiful region of San Lorenzo. Today, it's a true family affair, with everyone involved in the journey from production to export.

Nestled at 1600-1700m, the farm cultivates exceptional varieties like Catuai, Java, Yellow Bourbon, and more. With sustainable practices and fruit trees like bananas and lemons planted for local wildlife, this farm is a true testament to harmony with nature.

The name El Llano means "flat" in Spanish, reflecting its unique terrain- a rarity in mountainous Tarrazu! Doga Coffee carries on the legacy of quality and craftsmanship, with a family heritage dating back to 2003. From tree to mill, their dedication shines in every bean.

This crop is a very versatile one, makes a great cup of filter coffee, whether you try it in a V60, an Aeropress, or a French press, you'll be assured to enjoy its sweetness and balanced acidity. Feel like a very sweet latte, extract that sweet creamy espresso shot and try for yourself. 

So to keep this versatility, we've had to go to an omni roast in order to do it justice, as the cupping notes of this crop encompasses some sweet aromatics, such as browning sugars and caramel, some cinnamon spiciness that's coupled with some sweet caramelized baked apple in the mix. Even feels like a subtle bite into an apple pie with a hint of vanilla cream when paired with milk drinks.  

Crop Information:

• Origin: Costa Rica, Tarrazu, 1700 MASL
• Variety: Milenio
• Processing Method: Double Anaerobic Natural
• Cupping Profile: Caramelized Sugar, Baked Apple, Cinnamon, Vanilla Bean.
• Acidity: Low Medium
• Roast Level: Medium (Omni Roast)
• Cupping Score: 87 points 
  

Recommended Brew Recipes:

• Espresso / Milk Drinks:
• Ratio: 1:2 (Coffee:Water)
• Dose: 18g
• Yield (Espresso Wight): 36g
• Time: 25 - 30 Seconds

• Filter (V60):
  • • Ratio: 1:15 (Coffee:Water)
    • Dose: 20g
    • Water: 300ml (g) 
    • Total Brew Time: 2:30 - 3 Minutes
    • Grind Size: Medium Corse
    • Water Temp: 88-90 degrees (Adjust to Taste)
    • Method: 4 Pours total (including bloom)
      • Bloom: Add 40g of water and wait for 30 seconds before second pour.
      • Second pour: At 30 Sec, add up to 120g (Slow Spiral Pour).
      • Third Pour: At 1:10 min, add water up to 220g (Slow Spiral). 
      • Fourth Pour: Before bed dries, add up to 300g (Center Slow Pour).
      • After you finish Pouring, swirl the dripper gently once to settle the bed.
      • When the extraction is done, pour & enjoy!
  • Iced (V60):
    • Ratio: 1:14.5 (Coffee:Water)
    • Dose: 22g
    • Water: 160ml + 160g ice (300ml total) 
    • Time: 1:20" - 1:45" 
    • Water Temp 91 Degrees Celsius 
    • Method: 3 Pours total (including bloom):
      • 40g Bloom.
      • @  30sec : Add Up To 100g Spiral Pour, Medium Flow Rate.
      • As soon as bed dries: Add up to 160g Center Pour, Slow (Non aggressive) Flow rate.
      • Add 160g Ice into decanter and swirl.
      • Pour into a cup and enjoy.