Costa Rica Chirripo Joicafe
Costa Rica Chirripo Joicafe
Costa Rica Chirripo Joicafe
Has the kind of simple, clean bittersweetness in the cup that Costa Rican coffee is known for. Balanced sweetness and acidity, punchy bittersweetness that can be dialed up with roast development. City+ to Full City+. Good for espresso.
Full Cupping Notes
This lot from the Joicafe micromill has the kind of simple and clean bittersweetness in the cup that Costa Rican coffee is known for. Grinding a City+ released a chocolate hazelnut note, with some pungent bittersweetness behind it, and a hint of honey. The wet aroma drew out more of a dense chocolate tone, along with very subtle fruit suggestion. There's a really nice interplay of balanced sweetness and acidity in the brew, like brown sugar and milk chocolate, with a mild tea-like bright element, and hint of dried apple. Full City roasts are bit more intense, with punchy bittersweetness that's great on it's own, but pretty perfect for milk drinks too. I'm also loving this lot as espresso. I pulled shots at 6 days rest (18g in, 36g out over 30 seconds) and found a chocolate-lovers dream in Joicafe! There's an initial flavor of dark chocolate (like "Extra Dark" 82% Scharffen Berger) that's accented by chocolate puffed rice and orange rind, then unsweetened baking cocoa dials up the intensity in the aftertaste.
Specs
Region Rivas, Chirripo Processing Mechanically Washed Drying Method Patio Sun-Dried & Mechanical Arrival date July 2025 Arrival Lot size 60 Bag size 69 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail Caturra, Catuaí Grade SHB Appearance .2 d/300gr, 15-17 Screen Roast Recommendations City+ to Full City+ Type Farm Gate Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Machine Washed |
|---|---|
| cultivar | Caturra Types, Modern Hybrids |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
When Joiner Alvarado got his start in coffee, he would sell his harvest to other mills in nearby towns. After saving enough money he decided to step out on his own and build his own micro mill called "Joicafe". Joiner's farm is 40 hectares overall, spans an altitude range of 1650 to 2000 meters above sea level, and is planted in Caturra, and Catuaí. In Costa Rica, most "fully washed" process coffees are pulped using a mechanical demucilager calibrated to remove most of the outer cherry and fruit mucilage that's stuck to the seed. The coffee is sometimes rinsed, but never fermented like you'd see in many other Central American countries. Joiner dries his coffee on cement patios for 1-2 weeks, also employing a mechanical dryer to finish coffee when patio space is limited during the harvest peak. This type of "washed" coffee produces more chaff than wet process coffee, and you should make sure to vacuum your roaster between batches.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | Yes |
Costa Rica Chirripo Joicafe
Costa Rica Chirripo Joicafe
Has the kind of simple, clean bittersweetness in the cup that Costa Rican coffee is known for. Balanced sweetness and acidity, punchy bittersweetness that can be dialed up with roast development. City+ to Full City+. Good for espresso.
Full Cupping Notes
This lot from the Joicafe micromill has the kind of simple and clean bittersweetness in the cup that Costa Rican coffee is known for. Grinding a City+ released a chocolate hazelnut note, with some pungent bittersweetness behind it, and a hint of honey. The wet aroma drew out more of a dense chocolate tone, along with very subtle fruit suggestion. There's a really nice interplay of balanced sweetness and acidity in the brew, like brown sugar and milk chocolate, with a mild tea-like bright element, and hint of dried apple. Full City roasts are bit more intense, with punchy bittersweetness that's great on it's own, but pretty perfect for milk drinks too. I'm also loving this lot as espresso. I pulled shots at 6 days rest (18g in, 36g out over 30 seconds) and found a chocolate-lovers dream in Joicafe! There's an initial flavor of dark chocolate (like "Extra Dark" 82% Scharffen Berger) that's accented by chocolate puffed rice and orange rind, then unsweetened baking cocoa dials up the intensity in the aftertaste.
Specs
| Region | Rivas, Chirripo |
|---|---|
| Processing | Mechanically Washed |
| Drying Method | Patio Sun-Dried & Mechanical |
| Arrival date | July 2025 Arrival |
| Lot size | 60 |
| Bag size | 69 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Caturra, Catuaí |
| Grade | SHB |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City+ to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |