Budhas Kafferosteri – Don Eli Micromill

This is such a pleasant Costa Rican coffee to drink, and if you know Costa Rican specialty coffee you’ll know that they’re the guru of honey process.

What a joy this was, the taste of musty molasses with a lot of cacao nibs will be the first thing you’ll taste. Later on you’ll get more floral flavors such as citrus peel and sweet cherry. My tip is just to brew it in a way to get it even sweeter, that way you’ll bring out all of the properties from the coffee.

It’s always interesting to try different bags from Buddha and he and his crew always keeps me curious on what to get next, which can only mean one thing and that’s that the coffee is brilliant.

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:

Musty molasses, cacao nibs, citrus peel and sweet cherry.

Information and recipe for the coffee:

Origin: Costa Rica
Variety: Catuai
Producer: El Otro Lado
Region: Tarrazu
Process: Red Honey
Altitude: 1 800 – 2 200 masl.

Pour Over: 

20 g coffee
300 g filtered water
50 g blooming 45 seconds
92 degrees Celsius

1) Pour 50g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 70g 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.

Rating: 7.0/10

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

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