COFFEELAB - Costa Rica Alvarado Fonseca Familia Natural Anaerobic Filter 250 g

Whole-bean specialty coffee from Costa Rica, roasted in Warsaw by CoffeeLab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of cherry liqueur, wild strawberry and grapefruit.

Origin: Costa Rica

Region: Chirripó

Farm: Corazón de Jesús

Variety: Peaberry

Processing: Natural Anaerobic

Altitude: 1800 – 1950 m a.s.l.

ABOUT THE COFFEE

Costa Rica Alvarado Fonseca Family is another peaberry* that completely won us over. There is something of cherry liqueur to it: lightly fermented, deep and intense. But instead of drifting into a heavy, boozy ferment, it stays on the light side of the Force: fresh, bright, and grapefruit-leaning.

Our first impression? Cherries in a liqueur-like, very sweet form. The grapefruit note is there to show clarity, freshness, and citrusy acidity. During our tests, the brew came out expressive, but not overwhelming. Fruity, clea,n and juicy. Not too light, not too heavy. Just right.

The coffee comes from the Chirripó region in Costa Rica, from farms located at 1800–1950 m a.s.l. Behind the lot stands the Alvarado Fonseca Family, a producer family connected with the Corazón de Jesús micro-mill. Jhon Alvarado Abarca, also known as Johny, regularly appears among the top names in Cup of Excellence, and his work shows what you can achieve with experience, ambition, and constant process refinement.

This lot was processed as natural anaerobic, which helps build deep, fermented fruitiness without taking away the coffee’s clarity. And that is exactly what we liked most about it: the intensity is clear, but kept in check. A good example of a thoughtful combination of peaberry selection and process.

We especially recommend this lot to people who enjoy fruity-fermented intensity, but care just as much about balance. There is energy and depth here. But there is also lightness and freshness.

*Peaberry is a natural anomaly: instead of two flat seeds developing inside the coffee cherry, there is one smaller, rounder seed. In practice, it can often give a more concentrated and intense flavour.

Store in a cold and dry space.