Introducing Costa Rica Finca La Amada, a single origin coffee bringing with it a rich heritage of the West Valley region in Costa Rica. Cultivated by the dedicated brothers Magali and Alexander Delgado, this Yellow Honey processed coffee encapsulates the spirit of Costa Rican coffee tradition, combining high-level farming practices with innovative processing techniques.
SUITABLE FOR:
Stovetop
Espresso
Plunger
Aeropress
Nestled in the West Valley region of Costa Rica, Finca La Amada showcases the Delgado brothers' commitment to quality in an area renowned for producing world-class coffee. A blend of tradition and innovation marks their journey in coffee cultivation. At the heart of their operation is Cerro San Luis Micromill, a family-run initiative that embodies the small-scale, high-quality focus of Costa Rican coffee farming.
The West Valley, known for its diverse microclimates and award-winning coffees, provides the perfect backdrop for Finca La Amada. Here, the Delgado brothers have embraced a variety of coffee plants, including Caturra, Red and Orange Bourbon, and exotic strains like SL-28 and Geisha, replacing older trees to enrich the quality and diversity of their coffee.
Their approach to processing is equally meticulous. After harvesting, the cherries are taken to the family's house for processing, where they can be washed, honey-processed, or naturally processed. The Yellow Honey method used for this coffee involves carefully controlling the amount of mucilage left on the beans, contributing to its distinct flavour profile.
This microlot coffee from Costa Rica, processed at their own mill, is a great example of the innovation and quality that small-scale producers can achieve. In the cup, you can expect sweet notes of honey, sultana and nectarine with a smooth aftertaste of cacao. It represents Costa Rican coffee very well, already known globally for its exceptional flavours and meticulous processing methods.
Costa Rica Finca La Amada 100%
Yellow Honey - Caturra varietals grown and handpicked at Finca La Amada, West Valley at elevations between 1200-1900 MASL.
HONEY, SULTANA, NECTARINE, CACAO
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
Espresso
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through hello@padrecoffee.com.au and we’ll guide you along through the coffee journey.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
