Don Claudio, Costa Rica - Natural
Cupping Notes: Mango, Strawberry, Papaya, CacaoVarietal: Caturra, Catuai, ObataProcess: Natural Our V60 Recipe - a great starting point for brewing all of our coffees Ratio: 15g coffee to 250g waterWater Temperature: 94CBrew Time: 2:15-2.30m Two Pour Method- First pour, 50g of hot water, allow coffee to bloom for 30 seconds- Second pour, continue the pour until you reach 250g hot water in total- Use a spoon to stir 10 times in circulation- Enjoy *A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences
Available Sizes & Prices
250g: $26.50
500g: $53.00
1kg: $95.40
Prices updated:Regional Comparison: Costa Rica
Brewing Guides
Hario Switch
if sour: grind finer by 2–3 clicks and/or raise water temp 2°C and extend immersion 15–30s; if bitter: grind coarser by 2–3 clicks and/or lower temp 2°C and shorten immersion 15–30s
Brewing Steps
- 1. Bloom with 50g water for 30 seconds with the Hario Switch closed (full immersion).
- 2. Pour to 250g total by 1:15 — do two pulses: pour to ~150g by 0:45, then to 250g by 1:15; stir gently 10 times in a circular motion after the final pour.
- 3. Keep the Switch closed to continue immersion until 2:00–2:15 total brew time, then open the Switch to drain through and allow the final drawdown.
- 4. Total time 2:15–2:30. Close the Switch once drained, decant and serve immediately.
Pro Tips
- 💡 Use the Switch closed for full immersion extraction to highlight the coffee's fruit sweetness, then open for a clean, quick drawdown to preserve clarity.
- 💡 Stir gently and consistently (10 revolutions) to wet all grounds and promote even extraction; adjust grind based on drawdown speed (ideal drawdown ~20–40s after opening).
Sour → grind finer 2–3 clicks, raise temp 1–2°C or increase immersion time 15–30s. Bitter → grind coarser 2–3 clicks, lower temp 1–2°C or shorten immersion by 15–30s.
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