Budhas Kafferosteri – Costa Rica Honey

This will be the ninth time Budhas Kafferosteri enters kaffenytt, who is one of my favorite coffee roasters. Last time I tried his cloudberry coffee, it was so different, it was something else really. However, now we’re back to the specialty coffee like we’re used to.

This coffee is really clean and gives so much balanced flavor. You can really feel that it’s a honey process. It has a rich sweetness that you can’t get enough of. While blindly tasting it I felt a lot of demerara sugar, molasses, and tangerine. Let’s review what they wrote as their description:

“Very well balance, low acidity, sweet orange, sugarcane, mandarin with creamy body.”

And as usual we also find:

“We are an artisan coffee roastery in the north of Sweden Lapland. We roast our coffee with passion in small batches, using a traditional drumroast”

First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Demerara sugar, molasses & tangerine.

Information and recipe for the coffee:

Origin: Costa Rica
Variety: Caturra
Producer: Roberto Jimenez
Region:  Miramar
Process: Honey
Altitude: 1 100 – 1 400 masl.

Pour Over:

20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
60 g blooming 45 seconds
92 degrees Celsius

1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 60g of water.
5) 3 minutes in,  begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

A super clean coffee with a great balance tipping over to the sweet side. Costa Rica might be my number 2 favorite when it comes to origins.

Budhas Kafferosteri does as they always do, roast premium coffee with notes that never will disappoint you. Super solid, super clean and super good!

Rating: 7.0/10

The rating is only based on taste and quality and is not based on price.

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