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HomeCoffeesTarrazu Noel Espresso
Tarrazú · Costa Rica

Tarrazu Noel Espresso

Anaerobic 100% Arabica

Roasted by Röststätte Rösterei + Shop

Recently sold out· checked 30 Jul
MillRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryRöststätte Rösterei + Shop· Berlin, Germany
MillSan Diego Mill, Tarrazú, Costa Rica✓
ProducerLuis Carlos Picado Montero
ProcessAnaerobic✓
Harvest—
Altitude—
ClimateTropical monsoon
Varieties100% Arabica✓
RoastMedium✓
Tasting notesspeculoos, dark chocolate, elderflower, brown sugar, Orange, Rum, nutty✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

7NOTES
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • elderflower
    Floral
  • brown sugar
    Sweet › Brown Sugar
  • Orange
    Fruity › Citrus › Orange
  • Rum
    Sour/Fermented › Alcohol/Fermented
  • nutty
    Nutty/Cocoa
  • speculoos
    not on the wheel

Supply Chain

  1. Mill

    San Diego Mill, Tarrazú, Costa Rica

    Grown by Luis Carlos Picado Montero

  2. Roastery

    Röststätte Rösterei + Shop

  3. Coffee· viewing

    Tarrazu Noel Espresso

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarMeraki.Tarrazú NoelTarrazu NoelCosta Rica TarrazuCosta Rica TarrazuTARRAZU #NATURAL – COSTA RICACosta Rica Crire TarrazuMore from this producerLuis Carlos Picado Montero5More from this farmSan Diego Mill3 moreSame variety, explored100% Arabica43Similar flavour profileSpeculatius, dunkle Schokolade, Holunderblüte4Same processAnaerobic2016From the same originCosta Rica1114More from this roasterRöststätte Rösterei + Shop67 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobicRoastMedium
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability