Costa Rica Finca La Torre
Finca La Torre is part of the Alvarado family’s specialty estate cluster in the Brunca region of Costa Rica, recognised for early adoption of Geisha and rigorous post-harvest control. This microlot was placed in the Costa Rica Cup of Excellence 2025. Ripe Geisha cherries are pulped and fully washed to remove mucilage, then dried with precision to stabilise sugars and clarity, producing a clean, refined cup with pronounced varietal character and balanced sweetness.
RM 135
originPérez Zeledón
farmFinca La Torre
producerJhon Alvarado Abarca
varietalgesha
processwashed
altitude1900 masl
flavororange blossom, white peach, jujube
conical dripper
conical dripper
grindC40 #24–28 / 670µm
ground15g
ratio1:16
temp80–90°C
waterTDS 50–100ppm
time2:30 min
pouring pattern
1st.circular → 45g 0:00
2nd.circular → 90g 0:30
3rd.circular → 135g 1:00
4th.center → 180g 1:30
5th.center → 225g 2:00
flat bed dripper
flat bed dripper
grindC40 #24–28 / 670µm
ground14g
ratio1:17
temp90°C
waterTDS 50–100ppm
time2:00 min
pouring pattern
1st.circular → 50g 0:00
2nd.circular → 150g 0:30
3rd.circular → 225g 1:15
Our roasting approach requires coffee to rest after roasting, allowing flavour to develop and settle before brewing.
This coffee is roasted to a filter profile, developed on the lighter spectrum. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing clarity and balance to the cup. Flavours become most expressive around the fifth week, and some denser coffees continue to improve with extended rest, reaching a deeper, smoother character after up to two months.
This coffee is roasted to a filter profile, developed on the lighter spectrum. We recommend enjoying it after resting for a minimum of 14 days post roast. This encourages more even extraction, bringing clarity and balance to the cup. Flavours become most expressive around the fifth week, and some denser coffees continue to improve with extended rest, reaching a deeper, smoother character after up to two months.