TBD In Da Clerb Costa Rica Light Roast
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TBD In Da Clerb Costa Rica Light Roast: Profile and Buying Guide
TBD In Da Clerb Costa Rica Light Roast is offered by CoopeAgri community; 599 farmers with a documented light profile. Its cup is described with apple, raisin, honey, brown spice, brown sugar, and stone fruit, supported by medium body and bright perceived acidity. This SHG EP community coffee represents hundreds of CoopeAgri members and preserves a detailed origin profile rather than relying on the playful product name alone. This page separates verified sourcing details from preparation advice so buyers can select the coffee and format with clear expectations.
Coffee Profile
| Roast | light |
|---|---|
| Origin | Pérez Zeledón, Costa Rica |
| Producer | CoopeAgri community; 599 farmers |
| Process | washed and sun-dried |
| Cultivar | Catuai and Caturra |
| Elevation | 1,400–1,900 meters |
| Tasting profile | apple, raisin, honey, brown spice, brown sugar, and stone fruit |
| Available format | Whole bean or ground for drip, espresso, or French press |
Flavor, Roast Development, and Freshness
The tasting descriptors are sensory reference points rather than added ingredients unless the product is explicitly labeled flavored. Roast development influences solubility, body, and the balance between origin character and caramelized flavor. This light presentation is expected to emphasize apple, raisin, honey, brown spice, brown sugar, and stone fruit. Store the coffee sealed, cool, and dry. For whole bean coffee, grind immediately before brewing; for preground formats, limit air exposure after opening. Fresh coffee releases carbon dioxide after roasting, so a short degassing rest can improve consistency, particularly for espresso.
Brewing and Dialing In
Begin with 18 g coffee to 300 g water at 200–205°F. Use a medium-fine grind for pour-over, bloom with about 55 g, then pour in controlled pulses. If the cup is sharp or thin, grind finer or extend drawdown; if it is dry or bitter, grind coarser.
Taste the result before making a second change. Under-extraction often presents as sharp acidity, weak sweetness, or a short finish; over-extraction can taste dry, bitter, or hollow. A capable burr grinder such as the Turin DF64 Gen 2.7 makes small, repeatable grind adjustments easier.
Who This Coffee Is For
Choose it when the documented origin, process, and flavor profile match the kind of clarity, sweetness, body, and finish you enjoy. Select whole bean for maximum control or a matching grind when convenience is the priority. Grind size is method-specific, so espresso, drip, pour-over, and French press settings should not be treated as interchangeable.
Frequently Asked Questions
What does this coffee taste like?
Expect apple, raisin, honey, brown spice, brown sugar, and stone fruit, with medium body and bright perceived acidity.
What roast level is it?
The documented roast is light. Where the supplier does not publish a formal level, this page says so rather than guessing.
Where is it from?
The documented origin is Pérez Zeledón, Costa Rica.
How was it processed?
washed and sun-dried. No additional processing claims are inferred.
Which brew method should I use?
Use the recipe above as a starting point, then adjust grind to control flow, extraction, and finish.
Should I buy whole bean or ground?
Whole bean offers the most freshness and dialing control. Choose ground only when it matches your brewer and convenience needs.
Consistency Notes
Water quality and temperature can change the cup as much as the recipe. Use filtered water with enough mineral content for extraction, weigh both coffee and water, and keep dose and brew ratio fixed while evaluating grind. For pour-over, an unexpectedly fast drawdown usually calls for a finer grind; a stalled bed calls for a coarser setting or gentler agitation. For espresso, weigh beverage yield rather than relying only on shot volume. Clean burrs, baskets, brewers, and servers regularly so stale oils do not obscure the coffee’s sweetness or finish.
How to Evaluate the Cup
Let the brewed coffee cool for several minutes before deciding whether the recipe works. Heat can mute sweetness and hide finer aromatic detail. Compare the first sip with the cooler cup, noting fragrance, flavor, acidity, body, aftertaste, and overall balance. If milk or sweetener is part of your normal routine, taste the coffee black first and then prepare it your preferred way. This simple sequence makes repeat purchases and grinder adjustments more informed.
Green Coffee and Roasted Coffee does not qualify for free shipping. Shipping costs are set by our roaster partners. Coffee orders are shipped directly from the roaster partner.
