Expect deep chocolate character and a cherry-like tartness. Our first lot from this producer, we were highly impressed by its intensity and sweetness.
Marcos Oviedo, a third-generation coffee farmer, cultivates a number of varieties just south of Costa Rica's Poas Volcano. Founded in 1973, his family’s 20-hectare farm, named ‘Sircof’ meaning 'Sirviendo café' or 'pouring coffee,' receives gentle warm winds typical of the Grecia district's central valley. The region has fantastic biodiversity, with bananas, avocados and even honey also being cultivated here. 'Sircof' also borders protected forest land in the Volcán Poás National Park, encouraging the co-existence of sustainable agriculture and a flourishing environment.
In 2011, facing the typical challenges of small, family-owned producers, the Oviedo’s decided to purchase a Penagos micro-mill, allowing them more control and consistency in processing their coffee. This helped them elevate their coffee scores and achieve better market pricing. After milling, this lot was honey processed.
Brewing ratio: 1g coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%