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"Costa Rica Coffee Beans

Name: „Costa Rica“ Kavos Pupelės
SKU: 1435
Availability: InStock

14,50 € — or subscribe to save 10%

A bright and balanced coffee from the Tarrazu region. The freshness of citrus, the softness of chocolate and the sweetness of caramel blend into a harmonious taste. This is an elegant coffee for gourmets who love black, clean coffee.

Packaging: 500g

Quantity: 1 bag

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Grind the beans

Yes, grind coffee (+4,00 €)

Skrudinimo lygis"Costa Rica Coffee Beans

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Labai šviesus skrudinimas

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Description

Kava iš Kosta Rikos – tai elegancijos, grynumo ir subalansuoto skonio etalonas. Šalis, garsėjanti savo aukštumų plantacijomis ir precizišku kavos apdorojimu, laikoma viena iš kavos kokybės lyderių pasaulyje. Tarrazu regionas, esantis Kosta Rikos kalnuose, išsiskiria derlingu vulkaniniu dirvožemiu ir idealiu klimatu, kuris suteikia pupelėms ryškumą, aiškumą ir aromato gilumą.

Vidutinio skrudinimo profilis leidžia atsiskleisti natūraliam pupelių balansui. Skonyje juntamas citrusų gaivumas, šokolado švelnumas ir karamelės saldumas, kurie susilieja į harmoningą visumą. Kiekvienas gurkšnis pasižymi švara ir rafinuotumu, o švelni tekstūra palieka subtilų, ilgai išliekantį poskonį.

Ši kava iš Kosta Rikos ypač tinka tiems, kurie vertina gryną ir natūralų skonį. Ji puikiai dera juoda – be pieno ar cukraus, kai norisi pajusti visą pupelių autentiškumą. Filtruojant ar ruošiant „pour over“ metodu, atsiskleidžia dar daugiau jos vaisinių ir saldžių tonų.

Kosta Rikos kava – tai meistriškumo ir gamtos derinys. Šalis garsėja ne tik savo kruopščiais auginimo metodais, bet ir pagarba žemei bei kokybės kultūra, kuri perduodama iš kartos į kartą.

„Costa Rica Tarrazu“ – tai kava, kuri sujungia šviesą, preciziškumą ir išgrynintą skonį. Puikus pasirinkimas tiems, kurie ieško rafinuotos, bet šiltos kavos patirties.

Additional information

How do I make Lapin Roastery coffee?

Espresso

Place the coffee in the strainer (filter) of the coffee machine and squeeze it gently.

Rinse the coffee machine with hot water, then screw in the coffee strainer.

Allow the coffee to brew for 25-30 seconds, during which time 25-35 ml will come out.

Advice

If your coffee machine is producing coffee too slowly, try grinding the beans coarser.
If the machine produces coffee too quickly, grind the coffee finer.
You can also try a different size strainer (filter) for your coffee machine.

Moka

Prepare 6 g of coffee in 100 ml of water.

Finely grind the coffee beans (0,3-0,5 mm).

Add warm water to the container at the bottom of the Moka café.

Strain the coffee into the filter of the coffee pot.

Place the top of the coffee pot on top and press it firmly in place on the stove.

Once the coffee has boiled, pour the coffee into a cup.

Advice

Brew the coffee carefully so that it doesn't boil or run over the top of the coffee pot.

Aeropress

Place a filter in the lower part of the appliance. To eliminate the smell of paper, pour hot water over the filter. Drain it.

Finely grind 15 g of coffee (0,3-0,5 mm).

Bring your coffee to the Aeropress café.

Pour water at 92-95 °C over the coffee to cover the coffee and wait 30 seconds.

Attach the filter part of the appliance to the top of the appliance, turn it over and insert it into the cup.

Slowly squeeze the coffee out of the appliance.

Advice

You can also make coffee with different amounts of coffee and different water temperatures. Don't be afraid to experiment. You may find a variant that suits you better.

Filter "Drip"

Grind the coffee to a medium coarseness (0,7-0,8 mm).

Place a cup or glass under the filter holder.

Place a paper filter in the holder. Pour hot water over the filter to remove the smell of paper.

Drain the water from the cup or glass and add the coffee to the filter.

Pour water at 92-95 °C over the coffee and wait 30 seconds for the coffee to brew.

The coffee-making process should not take more than 3 minutes.

Advice

Drip coffee brewing uses a thinner filter than Chemex.
The coffee has a thicker consistency.

"Chemex"

Place a filter in the coffee pot and pour hot water over it to remove the paper smell.

Add the ground coffee to the filter. Pour water at 92-95 °C over the coffee and wait 30 seconds.

Slowly pour in the desired amount of water. The brewing process should not take longer than 4 minutes.

Advice

"The Chemex Café is part of a permanent exhibition at the Museum of Modern Art in New York.

"French Press"

More about us

What we do

We have one of the most modern coffee roasters in COFFEED and a great passion for roasting.The Lapino Roastery family ensures the true essence of Italian-style espresso and coffee, combined with the convenience and service of a local roaster. Our coffee roastery ensures aromatic, fresh and top quality coffee.

Our services

Roasting the highest quality coffee using the latest technology. Supplying fresh roasted Arabica coffee and Arabica blends to coffee producers and supermarkets.