About this coffee
ORIGIN
Costa Rica - La Cruz
Miguel was born and raised in Tarrazú, Costa Rica, where coffee has long been an integral part of daily life. Over the years, he saw how small-scale coffee producers struggled to earn a fair price for their harvest, despite the quality of their work. Therefore, he decided to set up his own processing facility, focused on transparency, quality, and direct cooperation with coffee farmers.
Today, Miguel works closely with farmers throughout the entire harvesting process. He oversees the processing, drying, and individual storage of various lots, so that every coffee reflects its origin as clearly and consistently as possible. Instead of selling their coffee cherries to large cooperatives, farmers bring their harvest directly to Miguel's facility. This ensures better traceability and a more direct benefit for the producers.
The facility combines traditional, slow drying methods with modern processing techniques, including controlled fermentation, elevated drying beds, and meticulous storage of the coffee in parchment.
So we make this coffee!
A recipe for the perfect espresso is dependent on many factors: machine, grinder, water, filter, beans, etc. In our bar in The Hague, we usually start with this recipe:
19 grams of coffee for a 45 gram espresso (double shot).
We begin with a run time of 25 seconds.
