Gringo Nordic Coffee Roasters – Costa Rica Sonara Natural

Back to basics!

It’s been a while since I’ve been reviewing Gringo Nordic Coffee Roasters, there’s a reason why I like them and one of them is that they have a good range of quality coffee. I’ve never been disappointed and always had a delightful time trying out their new coffees.

The first impression was awesome! A gentle acidity with high sweetness and really smooth taste. I’ve been drinking this coffee for almost a week like every single moment I could, it’s really good and I’m delighted all the time. It works in every brewer I have (Hario V60, Chemex, Siphon, Espresso….). It’s great and I’m really happy with it. Let’s review what they wrote as their description:

“Jam, fruity, rich.”

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 for Sonara Natural:
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Information and recipe for the coffee Sonara Natural:

Origin:
Variety:
Producer:
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Process:
Altitude:

Pour Over for Sonara Natural:

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.

Sonara Natural Review:

A favorite coffee this last week! I’ve never grown tired of it and it’s been close to me ever since I opened it the first time. Gringo is a really good roastery and I really want you to try them out!


Rating: 7.0/10

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

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