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Costa Rica Jaguar Honey
Costa Rica Jaguar Honey
Costa Rica Jaguar Honey
Costa Rica Jaguar Honey
  • Costa Rica Jaguar Honey
  • Costa Rica Jaguar Honey
  • Costa Rica Jaguar Honey
  • Costa Rica Jaguar Honey
Tudors Roastery

Costa Rica Jaguar Honey

lei60.00
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Grown high in the mountains of Tarrazú, this coffee doesn’t rely on intensity to stand out — it wins through balance and elegance. Costa Rica Jaguar Honey SHB reveals layers of ripe apricot, honey jam and Mirabelle plum, with an unexpected delicate hint of red beetroot. Its juicy body and silky texture turn every cup into the kind of coffee you finish a little too quickly. Yes… the type of coffee that makes you immediately check how many beans you still have left.

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Honey Process In the honey process, part of the coffee fruit’s sweet mucilage is left on the bean during drying, placing it somewhere between the clarity of a washed coffee and the intensity of a natural one. The result is a smooth, sweet, and balanced cup with a rich body and notes of honey, ripe fruit, or brown sugar. The name comes from the sticky texture of the beans during drying — not from added honey. Surprisingly, that still needs explaining sometimes.

Brew and grinding guide

How to prepare your coffee

The fineness of the coffee grind is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10, where 1 is extremely fine and 10 is extremely coarse.

Grinding coffee to 6-7 grit

We use 15 grams of coffee with 250 ml of water at 95 degrees.

Wet the filter with hot water and discard the water.

Pour 40 grams of water over the coffee to bloom and gently swirl the device, then wait 30 seconds.

Add another 40 grams of water and gently swirl again, wait another 30 seconds.

Slowly add another 85 grams of water and gently swirl again.

Finally, slowly add the rest of the water and swirl once more gently.

The water should filter through and have a flat coffee base, with only fine coffee particles stuck to the top wall of the filter.

Grind coffee to 5-6 grit

We use 15 grams of coffee with 200 ml of water at 95 degrees.

Add the coffee to the AeroPress, then pour all the water into the AeroPress and mix quickly with a spoon.

Insert the plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.

Let the coffee brew for a minute and a half.

Slowly insert the plunger for 30 seconds, resulting in a total brewing time of 2 minutes.

Grind coffee to 3-4 grit

The amount of coffee to use depends on the size of your Moka pot.

Boil some water in a kettle and heat the pot over medium-low heat.

Fill the Moka pot's water tank to just below the steam nozzle with boiling water, making sure not to cover it.

Place the coffee in the basket and level it out, do not pack it in.

Place the basket in the Moka pot and screw on the lid.

Place the Moka pot on the element and open the lid of the Moka pot.

Allow the coffee to brew, and it will rise to the top compartment and make a hissing sound when ready.

Remove the coffee from the element, close the lid and serve.

Grind coffee to 8-9 grit

We use 75 grams per liter (depending on the size of the French press).

Place the coffee in the French press.

Pour the required amount of water at 95 degrees and let it brew for 4 minutes.

Use a spoon to break the crust and let the coffee fall to the bottom of the vessel.

Put the lid on the French press and insert only to the surface of the water.

Let the coffee brew for another 5 minutes.

Press the plunger down ¾, never touching the layer of coffee on the bottom.

Pour the coffee.

Grind your coffee to a 2-3 grit

The amount of coffee you use will depend on the size of your portafilter basket.

We use 18 grams of ground coffee to make approximately 36 grams of espresso.

The coffee should be extracted for between 27 and 33 seconds, depending on your taste preferences. The longer the time, the more extracted the coffee may be and the more bitter it may be. A shorter time may result in an underextracted coffee with a lighter body and possibly a sour taste.

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Data sheet

Weight
250 / 500 gr.
Composition
100% Arabica Coffee
Q graders score
84,50
Roasting
Medium City
Farmer
Luis Campos
Farm
San Diego Mill
Variety
Caturra, Catuai
District
Tarrazu San Jose
Altitude
1750 m
Notes
Candied fruit, caramel, milk chocolate, peach.

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