Don Joel, Finca Carmela
TASTING NOTE Starting with sweet orange and cherry, the coffee morphs into raspberry and tangerine in the finish. Smooth caramel comes through as it cools, adding layers to this sweet, fruity cup. FARM INFO This is our seventh year buying from the folks at Finca Carmela. The 3-hectare farm is owned by Allan Oviedo Rodriguez and his family, along with the neighbouring Finca La Cumbre, and the Don Joel micro mill which services the processing needs of both farms (along with occasional small lots for their neighbours when there's space as they've got a good reputation for it). Finca Carmela is located right on the border between the Central and Western Valleys, in the Alajuela province of Costa Rica. Situated around 1600 metres above sea level, the farm is just a short 5 minute drive away from their first farm La Cumbre on the other side of the hill. Allan has been producing coffee in the area for 18 years; he grew up in a coffee family and learnt the traditional producing methods alon
Available Sizes & Prices
250g: $22.00
500g: $44.00
1kg: $88.00
Prices updated:Regional Comparison: Costa Rica
Brewing Guides
Hario Switch
if sour: make finer by 1–3 clicks (reduce clicks); if bitter: make coarser by 1–3 clicks (increase clicks)
Brewing Steps
- 1. Bloom with 40g water for 30 seconds
- 2. Pour to 225g by 0:45 (after bloom, pour remaining 185g slowly and give one gentle stir to fully wet grounds)
- 3. Place the lid and keep the Switch closed to steep; at 2:15 total brew time flip the Switch to drain into the cup
- 4. Total time ~2:15–2:30. Serve immediately and enjoy as it cools to reveal caramel and berry/tangerine notes
Pro Tips
- 💡 Use the Switch as an immersion brewer: fully wet the bed and let the coffee steep to develop sweetness and fruity clarity—avoid rushing to drain.
- 💡 Stir gently at bloom and after the full pour to ensure even extraction; adjust grind in small (1–3 click) increments rather than big jumps.
Sour → grind finer by 1–3 clicks, increase brew temperature by 1–2°C, or extend steep by 15–30s. Bitter → grind coarser by 1–3 clicks, shorten steep by 15–30s, or lower temperature by 1–2°C.
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