Coffee equipment
2024 Advent Calendar
Finca Origenes Kafferäven
Dec 13
Kafferäven
Finca Origenes
Happy Friday the 13th! We hope the day brings you nothing but good luck, and great coffee. Today’s advent treat is a honey-processed Costa Rica from our friends at Kafferäven, sure to brighten even the unluckiest of days.
Coffee Details
Coffee Name
Finca Origenes
Tasting Notes
Marzipan, papaya, apricot
Origin
Costa Rica
Variety
Sarchimor T5296
Process
Honey process
Producer
Rebeca Moya and Ricarodo Azofeifa
Altitude
1850
How to brew on V60
- Coffee-to-Water Ratio: 16g coffee to 250g water (1:15.5 ratio).
- Grind Size: Medium-fine, around 700μm.
- Water Temperature: 94–96°C.
Step-by-Step Instructions:
- First Pour (Bloom):
- Start your timer and pour 30g of water.
- Let the coffee bloom for 30 seconds.
- Second Pour:
- From 30 seconds to 1:20, slowly pour 170g of water in a circular motion.
- Third Pour:
- At 2:00, add the final 50g of water, finishing the pour by 2:20.
Total Brew Time: Aim for 3 minutes.
Kafferäven
Kafferäven Rosteri & Import, based in Gothenburg, Sweden, is a specialty coffee roastery founded in 2013 by Per and Susanna, with the valuable support of Elin and Malvina. Driven by a passion for exceptional coffee, Kafferäven is dedicated to two guiding principles: sourcing and sharing the best coffees from producers they know personally and never compromising on quality.
The team at Kafferäven works directly with farms, processing stations, and exporters who share their values of social and environmental sustainability. These relationships, built over years of travel and collaboration, ensure that every coffee they roast supports ethical and sustainable practices.
When green coffee beans arrive at their roastery, they’re carefully roasted to highlight the unique characteristics of each origin. Every coffee gets its own roast profile, bringing out the full potential of the flavors and aromas hidden within the beans. By roasting manually, Kafferäven maintains precise control over the process, ensuring that each cup you brew is balanced and true to the coffee’s origin.
In my experience (and according to my subjective personal preference), beans from Costa Rica and Nicaragua tend to be good (the former more than the latter) but less complex than those from Honduras, Guatemala, and El Salvador. This one is indeed good in an ordinary manner, and one is struck by the sweetness and acidity (bordering on sour) that stick out a bit, tasting almost as if they are “added flavoring”. This is perhaps a result of the honey processing, which enhances what otherwise would have been a good but much more “authentic”-tasting Costa Rican. On the plus side, it produces a cup with a clean, non-funky taste profile, juicy mouthfeel, and a thinnish, dry, slightly tannic finish. In sum, a good job of honey processing and roasting!