Costa Rica SHB EP is sourced from farms located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee
Light RoastMedium Roastcaramelmilk chocolateTangerine
Costa Rica SHB EP
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Costa Rica SHB EP is sourced from farms located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee
Description
Additional information
| Weight | 1 lbs |
|---|---|
| Dimensions | 8 × 6 × 4 in |
| Roast Level This indicates the roast level of the coffee |
Light Roast, Medium Roast |
| Origin Type |
single-origin |
| Brew |
AeroPress, Auto Drip, Cold Brew, Espresso, French Press, Percolator, Pour-Over |
| Caffeine |
Caffeinated |
| Tasting Notes Flavor notes identified through our cupping process |
caramel, milk chocolate, Tangerine |
| Region |
Central America |
Tasting Report
Flavor Profile
Tasting Notes
CaffeinatedRoast & Character
Roast Level
Light Roast
LightMediumDark
Character
AcidityBalanced
BodyMedium Body
SweetnessPronounced
Origin Report
The Story Behind This Cup
From farm to your door
Farm
Central America
1200 – 1400
Grower
Cooperative
Family farms
Harvest
October- March
Hand picked
Process
sun dried an…
Sun dried
Roasted
NextCup
Fresh to order
Delivered
Your Door
Within days
The Story
Costa Rica SHB EP is sourced from farms located more than 4,500 feet (1,372 meters) above sea level. Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes. The coffee is prepared for export using a standard called European Preparation (EP), meaning the coffee is hand sorted until there are no more than 8 defects per 300 grams of green coffee
Read full origin story →
Certifications
✓ Conventional
Brewing Instructions
Choose Your Brew
Recipe
-
01 Rinse paper filter with hot water and discard the rinse.
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02 Grind 21g coffee to medium-fine and add to brewer.
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03 Pour 60g water over grounds to bloom — wait 45 seconds.
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04 Continue pouring in slow spirals to 360g total water.
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05 Total brew time: 3:00 – 3:30 min.
Recipe
-
01 Grind ~19g very fine directly into the portafilter.
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02 Distribute evenly, tamp firmly until it resists.
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03 Purge the grouphead, then lock portafilter in place.
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04 Pull shot — target 23–28 seconds for ~1.5 oz.
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05 Adjust grind finer if too fast, coarser if too slow.
Recipe
-
01 Preheat press with hot water, then discard.
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02 Grind 56g coffee coarse and add to press.
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03 Pour 450g water halfway up, start your timer.
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04 At 1:00 stir gently, then fill to the top.
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05 At 4:00 press firmly and pour immediately.
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