An oxcart delivery at Beneficio San Diego.
Coffee undergoing the honey process at Beneficio San Diego Mill
An oxcart delivery at Beneficio San Diego.
Coffee undergoing the honey process at Beneficio San Diego Mill

El Jaguar | Costa Rica 12oz

$13.00
Sold Out

This is an easy-to-brew and easy-to-drink kinda coffee. We get notes of nutty chocolate, a honey-like sweetness, and a bright citrus acidity that mellows as the coffee ages.

We enjoy brewing El Jaguar in a regular drip machine or as a pour over. Tip for brewing at home: Use a little less coffee when brewing than you normally would. That’ll help bring out more sweetness while maintaining its medium to heavy body. And since you’re using less, you might be able to brew an extra pot or two!

This is an easy-to-brew and easy-to-drink kinda coffee. We get notes of nutty chocolate, a honey-like sweetness, and a bright citrus acidity that mellows as the coffee ages.

We enjoy brewing El Jaguar in a regular drip machine or as a pour over. Tip for brewing at home: Use a little less coffee when brewing than you normally would. That’ll help bring out more sweetness while maintaining its medium to heavy body. And since you’re using less, you might be able to brew an extra pot or two!

ORIGIN: Costa Rica

REGION: Tarrazú

PRODUCER: Various Smallholders and Beneficio San Diego Mill

ALTITUDE: 1,200 - 1,700 masl

VARIETY: Caturra, Catuai

PROCESS: Honey

PAIRS GREAT WITH: Croissants, toast, and general breakfast breads. Maybe smear some Nutella on there too.

GO TO RECIPE: Chemex 6 or 8 Cup, bleached paper filter (white)

  • Use 23 grams of coffee ground on your favorite drip setting.

  • Thoroughly rinse the Chemex filter with hot water before adding and leveling the ground coffee.

  • Bloom with 50 grams of 204 degree water. Let the bloom rest for 55 seconds.

  • Slowly pour 100 grams of water in a spiral motion, starting at the center and circling out. Pause at 150g.

  • When the water level has dropped about half a centimeter, add another 100g of water in a spiral motion, pausing at 250g.

  • Repeat the last step, pausing at 350g.

  • Pour the final 50g of water, stopping at 400g. The last drop of water should hit the coffee around 2:20 - 2:30. When the water has vacated the grounds bed (around 4:00), pick up the filter (without squeezing!), discard it, and swirl the coffee before pouring. Into a cup. Preferably a warm cup.

  • Dip a glazed donut in there.