Ikore Kofi Costa Rica Tarrazú
Added April 2026
Coffee
- Origin
- Tarrazú, Costa Rica 🇨🇷
- Roast
- Medium
- Processing
- Washed
- Varietal
- Catuaí, Catuaí Rojo, Caturra
- Elevation
- 1,500–1,800 MASL
Brew Profile
- Brew Ratio
- 1:16
- Temperature
- 94°C
Single Serve
Batch
Aiden App Quick-Input
Enter these settings top-to-bottom in the app's Create Profile screen.
- Profile Name
- Ikore Kofi Costa Rica Tarrazú
- Temperature
- 94°C
- Coffee-to-Water Ratio
- 1:16
- Bloom
- ON
- Bloom Ratio
- 1:2.5
- Bloom Time
- 40s
- Bloom Temperature
- 94°C
- Single Serve Pulses
- Number of Pulses
- 3
- Time between Pulses
- 25s
- Pulse 1
- 94°C
- Pulse 2
- 94°C
- Pulse 3
- 94°C
- Batch Pulses
- Number of Pulses
- 3
- Time between Pulses
- 30s
- Pulse 1
- 94°C
- Pulse 2
- 94°C
- Pulse 3
- 94°C
Notes
Sourced from Ikore Kofi, a specialty roaster founded in Valencia, Spain in 2014. This lot comes from the Nacasepa micro-zone in Tarrazú — Costa Rica’s most celebrated coffee-growing region, sitting at 1,500–1,800 MASL on the slopes above San Marcos de Tarrazú. Processed using aerobic (open-air) washed fermentation. SCA score +85.
Expect caramel and honey sweetness up front, with yellow plum and stone fruit adding brightness through the body, and dark chocolate on the finish. The Catuaí and Caturra varietals at SHB altitude produce a clean, dense cup with balanced acidity and good sweetness.
Profile built from two Ikore Kofi references: the 94°C temperature from the Guatemala Antigua (medium washed, SHB-boundary altitude) and the 1:2.5/40s bloom from the Colombia Santa Monica (SHB-grade at 1,600 MASL). This coffee’s altitude is firmly SHB throughout (lower bound already at 1,500 MASL), making the expanded bloom the correct call over the narrower 1:2/30s used for the Guatemala.