Sassy Scarlet Macaw Single Origin

Sassy Scarlet Macaw Single Origin

Scarlet Macaw – Wild Scarlet Macaws feed on fruits, nuts, seeds, flowers and nectar. A little similar to the great taste of this coffee. The Macaw is a huge bird with a wing span up to 90cm..

This is a complex coffee so get yourself ready for this sweet fruit combo..

Sassy – Lively, Bold, and Full of Spirit; Cheeky. It sums up this Coffee

A balanced coffee, but full of flavour and bright acidity, You will love this, Its a quality coffee to be Enjoyed Black or with milk if you choose, I suggest it black as an Espresso or Filter also great as a Cold Brew

PRODUCER Don Senel Campos Valverde and his son Alan

Region: Chirripo-Brunca, San Jeronimo, Costa Rica

Farm La Toboba

Costa Rica, Natural

Altitude: 1450-1850 masl

Process: Natural, Catuai

Aroma/Fragrance: Fruity and Sweet on Aroma

Flavour: Plum, Cherry, Starfruit, Toffee, Red Grape

About Sassy Scarlet

La Toboba Farm has an area of 8 hectares, and it was inherited from Senel’s grandmother to his father. Senel’s father (also

named Senel), planted his first coffee trees in 1968 and was always able to maintain his family with the earnings from coffee

production.

Through the years, the farming operation at La Toboba has continued improve. It now grows several different varietals such as:

Obata, Marselleza, Red Catuaí, Villa Sarchí, Sarchimor T5296, Catigua MG2, Hibrido H3, Etíope 47, Etíope PL 122, Etíope 61, San

Roque, Geisha, Mezcla de SL28, SL14, SL34.

In 2016 La Toboba built its own micro-mill.

Toboba in Spanish is the name of a type of Snake that is abundant at the farm, therefore the farm was name La Toboba. These

snakes are not dangerous, and it is common to find between 10 to 20 every harvest. They are always relocated to the forest

located adjacent to the farm.

After picking the cherries they enter the mill where they are rinsed with clean water and afterwards, they go through floater

Separation tank to separate unripe’s from the lot.

African beds are used to dry the coffee parchment for 3 to 5 days depending on the intensity of the sun. The coffee is taken to a

greenhouse afterwards where it is piled up and moved every 6 hours, then piled up again, to create a very slow dry. This process

can take up to 35 days.

After drying it rests for 2 – 3 months. Before it is dry milled and sorted.

How to brew Guidelines

Commercial Machine or a good home machine

Brew ratio of 1:16 to 1:2

Below ratio is 1:18

• 23g of Espresso Grind coffee (fine)
• 42g of espresso liquid (double shot)
• 27 Seconds This means from when you push button / pull lever, until your 39g of espresso liquid is out you my have to adjust your grind to get this right

Home espresso machine..

The Key here is to really slow the flow down if you can adjust the grind, you need to adjust it so you have the oils coming out of the coffee not just dish water.. lol.. if you are manually putting the coffee in the basket try the calculation below

weight in the basket ____ x 1.8 = Espresso shot in grams/ milligrams

eg. 12 x 1.8 = 21.6 grams or milligrams

all this in 27 seconds if you can but really depends on your machine set up you have.

French press filter coffee – i feel this is a rough guide as it’s all about your personal taste.. if it’s to strong just ad more water.

• 16g coarse grid coffee
• 240g 94 degree hot water

check on a facebook page for live demos on all methods, and if you want a fresh live demo just ask us through messenger or email