Costa Rica Mirazu Catajo Gesha Blend Anaerobic Washed

55 MYR

Description About This Coffee Costa Rica Mirazu Catajo Gesha Blend Anaerobic Washed Quantity: 200g/1000g Variety: Catajo, Gesha Blend Altitude: 1,400 - 1,700 m Processing Method: Anaerobic Washed Roast Level: Light Roast Flavor Profile: Mint, Yuzu, Lime, Lemonade, Green Apple Origin: Tarrazú, Costa Rica Region and Farm Introduction: Located in the renowned Tarrazú region of Costa Rica, Mirazu benefits from high elevations, volcanic soils, and a cool mountain climate that provide ideal conditions for producing exceptional specialty coffee. The region is celebrated for its bright acidity, refined sweetness, and remarkable clarity, making it one of Costa Rica's most respected coffee-growing origins. Mirazu represents a new generation of specialty coffee producers committed to innovative processing and meticulous quality control. By combining carefully selected Catajo and Gesha varieties, the producer creates expressive micro lots that showcase both Costa Rica's unique terroir and modern processing expertise. Processing Method Features: This lot undergoes an Anaerobic Washed process, where ripe cherries are fermented in a sealed, oxygen-limited environment before depulping, washing, and slow drying. This controlled fermentation enhances aromatic intensity and sweetness while preserving the clean, transparent cup profile characteristic of washed coffees. The cup opens with a refreshing mint aroma, followed by vibrant yuzu, lime, and sparkling lemonade citrus notes. Crisp green apple adds juicy sweetness and lively acidity, resulting in a clean, refreshing, and exceptionally expressive cup with remarkable balance. Grind to Use So, how do you know what grind to use? Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide! • Coarse • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt • Medium-Coarse • Saddling between coarse and medium, this grind looks like rough sand • Medium • The middle of all grind sizes, medium grounds are similar to the consistency of sand • Medium-Fine • The medium-fine grind is a staple grind size, with texture like table salt • Fine • Finer than table salt, fine grind is typically the size of most pre-ground coffee Size Guide Brewing Method: Brew Time | Coffee to Water Ratio | Bottom-Top Sieve Pour Over: 3:40 min | 1:16 | 400 – 800 µm French Press: 10:00 min | 1:13 | 600 – 1000 µm AeroPress: 2:20 min | 1:15 | 500 – 900 µm Moka Pot: 1:30 min | 1:11 | 350 – 700 µm Drip Brewer: N/A | 1:17 | 400 – 900 µm Espresso: 0:26 min | 1:2 | 250 – 500 µm Cold Brew: 16 hours | 1:10 | 600 – 1100 µm Syphon: 1:40 min | 1:15 | 400 – 800 µm

Origin

Costa Rica Tarrazú

Process

anaerobic

Roast

light

Varietal

Gesha

Altitude

1400 m