• Costa Rica specialty coffee beans
  • Costa Rica specialty coffee beans
  • Costa Rica specialty coffee beans
1 3

Costa Rica Hacienda Tobosi comes from the highlands of Costa Rica, where coffee is grown at 1,450 masl and produced with a strong focus on quality, sustainability, and traceability. Ripe cherries are carefully hand-selected before undergoing a slow 22–30 day anaerobic natural process. This method develops a rich and expressive cup with dark plum sweetness, a syrupy body, and soft lactic acidity. The result is a balanced and full-bodied coffee that performs especially well as espresso and in milk-based drinks.

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Costa Rica Hacienda Tobosi Dark Plum

Costa Rica Hacienda Tobosi Dark Plum

AED 75.00
AED 75.00
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Costa Rica Hacienda Tobosi comes from the highlands of Costa Rica, where coffee is grown at 1,450 masl and produced with a strong focus on quality, sustainability, and traceability. Ripe cherries are carefully hand-selected before undergoing a slow 22–30 day anaerobic natural process. This method develops a rich and expressive cup with dark plum sweetness, a syrupy body, and soft lactic acidity. The result is a balanced and full-bodied coffee that performs especially well as espresso and in milk-based drinks.

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Flavor NOTES:

Dark Plum, Cinnamon Roll, Caramel Candy

Acidity
Body
Strength
Origin
Costa Rica
PROCESS
Anaerobic Natural
VARIETY
Red Catuai
PRODUCER
Hacienda Tobosi
ROAST PROFILE OMNI
SIZE
GRIND SIZE
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Suggested Brewing Guide

POUROVER RECIPE

What You'll Need

Pourover (V60, Kalita, or Origami)
Paper filter 
Blacksmith Single Origin 
Grinder (medium grind) 
Scale
Kettle (ideally gooseneck) 
Mug/server 

Recipe

  • Dose: 15g 
  • 240g (1:16 ratio) 
  • Temp: 90–93°C / 75-110ppm and PH 6.5 - 7.5

Prep

  • Rinse the paper filter with hot water (removes paper taste + warms everything). 
  • Discard rinse water. 
  • Add ground coffee and level the bed.

Bloom (0:00–0:30)

  • Pour 30–40g of water evenly over the grounds. 
  • Let it sit for 30 seconds. (This releases trapped gases for better extraction)

Main pour (0:30–1:30)

  • Slowly pour in circles up to 150g total. 
  • Keep the water level steady, not too aggressive.

Final pour (1:30–2:00)

  • Continue pouring gently until you reach 240g total.

Drawdown (finish ~2:10–2:30)

  • Let all the water drip through.
  • Total brew time should be around 2 mins 30 seconds.

Quick Tips

- Grind Coarser if the total brewing time is too long.

- Grind Finer If the total brewing time is too short.

ESPRESSO RECIPE

  • Dose: 19g Blacksmith coffee 
  • Yield: 40g espresso 
  • Ratio: 1:2.1 
  • Water Temperature: 91°C-93 °C
  • Total Extraction Time between 25-30 seconds

Dial-In Tips

  • Too fast (<25s): Grind finer → increases resistance → slows flow 
  • Too slow (>30s): Grind coarser → reduces resistance → speeds flow