Costa Rica Los Vindas 250g Whole Bean

Light roasted coffee tastes best at 10-28 days

  • Tarrazú
  • Cerro Los Vindas
  • Typica
  • 1,500 MASL
  • Black Honey

Tasting Note: Butterscotch, cherry, piña colada


During 1967, the three Vindas brothers Eduardo, Leonel and Gerardo purchased their first hectares of land from a cattle farmer and continued producing milk and cheese for the 1,500 inhabitants of Palmichal. Two years later, Eduardo, Leonel and Gerardo started to grow the first coffee seedlings on the steep slopes of the Tacuotarí mountains, where nobody else even dared to think of growing coffee on these spectacular slopes. The three brothers were convinced that the volcanic soil combined with the smooth, pacific-influence and relatively dry climate were ideal for coffee growing. This particular lot was processed at Palmichal Micro Mill. The depulper was calibrated so that only the skin is removed from the fruits whilst 100% of the mucilage is preserved. The coffee was slowly dried on a concrete patios over 12 days. The final phase of the drying process was carried in a carefully calibrated mechanical drier for a better uniformity in humidity levels.


Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Roast every Monday.
Ready for shipping every Wednesday.



Costa Rica Los Vindas