Our Arabica “Obatá”
Including unexpected fruit notes.
We are real Obatá fans. It is not without reason that we grow this variety in large quantities on our finca. Compared to the very balanced Red Catuai, the Obatá is much more distinctive and has a lot of character, or as Diego Jr. would say:
“A real badass coffee.”
When you try it, you will understand what Diego means.
Other Bombastico coffees made from Obatá:
The “Natural” treatment
retains all natural flavors.
In the natural processing process, the whole coffee cherry is air-dried in the sun immediately after harvesting, without peeling the fruit or removing the pulp. Only after complete drying is the stone separated from the pulp.
This means that the coffee fruit contains a lot of natural sugar, which develops its natural sweetness in the taste after roasting. This process preserves many of the natural aromas of the whole coffee cherry.
Taste profile
Preparation recommendation
For a cup of really good coffee, the preparation is at least as important as the care of the coffee plants, the hand harvesting, the processing and roasting of the green coffee. All of our Thrilla Papillas from 01 to 05 are pure filter coffees.
We achieved excellent results with the Aeropress. The Chemex or a traditional hand filter, eg from Hario, can also extract excellent aromas from the coffee beans and provide just as complex a taste experience as a filter machine, eg from Mokkamaster, Poursteady or Bunn.
For these preparation methods we recommend the following brew ratios (ml brewed coffee / g weight):
Aeropress: 13 to 17 - Chemex: 14 to 16
Moccamaster: 15 to 17 – Hario V60: 16 to 19
In our shop you will find helpful accessories for preparation:
The Finca Los Diegos.
In such a beautiful place, only a delicious coffee can be created:
The Finca Los Diegos, at the foot of the Poas volcano in the Central Valley near San José. The best soil and the best climate on 66 hectares, including around 22 hectares of protected natural jungle. Run by a great team of real partners.
La Ceiba is traditionally a very productive place. We have used modern pruning techniques to significantly increase the quality and harvest very juicy coffee cherries with a distinct sour cherry note.
These aromas also come through after roasting in combination with a natural sweetness in the taste.