Don Senel Natural

Don Senel Natural

COSTA RICA, BRUNCA, EL JARDIN

Aromen

Cherry Coke

Feige

Glasierte Früchte

Kaffee details

  • Prozess:
    Natural
    Methode zur Aufbereitung des Rohkaffees
  • Varietät:
    Geisha
    Kategorie der Bohnensorte
  • MASL:
    1320 - 1950
    m
    Höhenlage des Anbaugebiets
  • Harvest:
    2024
    Zeitraum der Ernte

He works with over 15 coffee varieties and has even invented unique dryingprocesses, such as El Volcancito where he slowly dries the coffee with theirskin in greenhouses, arranging in mounds shaped like small volcanoes.

Don Senel and his family are committed to social responsibility, reflected inthe long-term relationships with some of his pickers who have worked withhim for over 6 years now. These workers come from indigenous areas andothers from the neighboring country of Nicaragua. The environment is also apriority and since 2014, they have achieved the elimination of herbicide use byimplementing shade trees to improve the soil and increased pruning.

Don Senel and his workers put 100% perseverance, effort, and love intoachieving excellent results in each harvest. Thanks to this, great achievementscan be reached, such as offering coffee of excellent quality.

Transparenz

  • Free on truck:
    22,44 € / kg
    Farmpreis + Fracht / Zoll / Versicherung
  • Free on board:
    4.50 USD / lb
    Farmpreis + Kosten bis zur Verfrachtung
  • Farm gate (€):
    4.45 USD / lb
    Direkter Verdienst der Farm (€)
  • Farm gate (loc.):
    Direkter Verdienst der Farm (lokale Währung)

Don Senel Natural

COSTA RICA, BRUNCA, EL JARDIN

Omni
200
 g
17,10 EUR
inkl. MwSt.
The Farm
Don Senel

With a plantation of over 80,000 coffee trees situated between 1,320 and1,950 meters above sea level, in the under-explored Brunca region amidstoranges, lemons, and mandarins, don Senel’s unique farms can be found.

His curiosity for coffee began when he was 10 years old and planted his firsttrees on his father's land, which back in the days were only used for cattle.

As the years passed, Don Senel managed to gradually convince his father toplant more and more coffee and in 2014, they dared to process some batchesby themselves and to their surprise the cupping results were fantastic, whichmotivated him to commence processing the coffee on his own.

In their first attempt, they only processed three 3 sacks of coffee, and as per2024 he and his son Allan managed to process up to 500 sacks and aims for800 in the near future.

The Farm
Don Senel

With a plantation of over 80,000 coffee trees situated between 1,320 and1,950 meters above sea level, in the under-explored Brunca region amidstoranges, lemons, and mandarins, don Senel’s unique farms can be found.

His curiosity for coffee began when he was 10 years old and planted his firsttrees on his father's land, which back in the days were only used for cattle.

As the years passed, Don Senel managed to gradually convince his father toplant more and more coffee and in 2014, they dared to process some batchesby themselves and to their surprise the cupping results were fantastic, whichmotivated him to commence processing the coffee on his own.

In their first attempt, they only processed three 3 sacks of coffee, and as per2024 he and his son Allan managed to process up to 500 sacks and aims for800 in the near future.

PROCESSING
TROCKNUNG
SORTIERUNG
SORTIERUNG & STABILISIERUNG
STABILISIERUNG

Brewguides

Filter
Coffee dripping through filter

Vorbereitung

  • Filter: z.B. Kalita
  • Kaffee: 15g
  • Mahlgrad: 24 Klicks (bei einer Commandante C40)
  • Wasser: 260 g (benutze möglichst weiches Wasser, wir empfehlen einen TDS von 85-100 ppm)
  • Temperatur: 93 - 96°C

Zubereitung

1st Pour:  0:00 min —  35g

2nd Pour: 0:45 min — 120g

3rd Pour:  1:05 min — 190g

4th Pour:  1:45 min — 260g

Brühzeit:   2:20 - 2:45 min
Aeropress
Coffee brewed with Aeropress

Vorbereitung

  • Filter: Aeropress
  • Kaffee: 15g
  • Mahlgrad: 24 Klicks auf bei einer Commandante C40
  • Wasser: 230 g (benutze möglichst weiches Wasser, wir empfehlen einen TDS von 85-100 ppm)
  • Temperatur: 93 - 96°C

Zubereitung

0:00 min —   50g
Drei mal umrühren

0:20 min — 230g
Setze den Plunger ein und ziehe ihn gleich nach oben um ein Vakuum zu erzeugen.

1:15 min  
Drücke den Plunger langsam bis 1:45 durch. (Wir empfehlen den Plunger nicht ganz durchzudrücken, da die letzen Reste eher bitter schmecken und so den Geschmack trüben.)