Marvin Hasil coffee Costa Rica honey-colored red

Marvin established his own grinding process in 2012 with only a small core bean and some raised beds. While honey processing is expensive, Marvin explained that the short distance from his farm to the processing stage makes it possible for him to produce this excellent coffee. The cherries are carefully selectively chosen by Marvin and his family, and their pulp is on Marvin's environmental beds, then they place the mucilage and pulp on drying beds, coffee batches for about 20 days. Once Marvin's coffee is dried, he brings his beans to Hacienda Sonora, where the coffee is stored, ground dry, and prepared for export. Brand: Hasila Weight: 250g Origin: Costa Rica Variety: Caturra Elevation: 1950-2100 m Processing: Honey Notes: Clove - Strawberry - Tropical Fruits Preparation: Filter - Pour-over Suggested V60 filter recipe: Coffee: 20 grams - Grind: medium-coarse - Temperature: 89°C - Wetting: 35 ml of water for 35 seconds - First pour: 100 ml until 1:10 - Second pour: 200 ml until 1:45 or 2:00 - Third pour: 300 ml until 2:45 or 3:00