Tecapa

Tecapa is produced by Los Pirineos farm which is located atop the Tecapa volcano mountain range between the towns of Berlin and Santiago de Maria, Los Pirineos is named for its similarity to the Pyrenees mountain range that separates France and Spain. The coffee is processed by the unique Carbonic Maceration (CM) method.

In the Carbonic Maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted & floated to remove unripe and overripe cherries. The coffees are pulped before being placed in temperature and humidity-controlled tanks flushed with Carbon Dioxide (CO2) to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.

Recommended Recipe:

We recommend the following recipe as a starting point:

Dose: 17 grams (for a single cup)

Brew temperature: 88ºC-91ºC

Brew time: 2:20-2:30 min

Brew ratio: 1:15

Filter: Hario