Our Coffees Brumas, Costa Rica
Brumas, Costa Rica
Flavours
Citrus, Red Berries, Dark Chocolate
Quality Score ? Q-grading scores coffees out of 100, with scores of 80+ classed as "Speciality". Coffee Club coffees are all 84+, amongst the top 2% of coffee in the world.
Roast ? We hand-roast our coffees in batches to develop the natural flavours and aromas - dark roasts give richer, chocolatey notes, whereas lighter roasts allow fruity, zesty flavours to come through.
Light roast
Delivery is free and fast
We never charge a delivery fee for our coffee subscriptions. Order today and receive your first delivery within three business days.
Hassle Free Returns
We want you to love every coffee we send you. If there’s a problem with your order, let us know and we’ll do everything we can to make sure you’re satisfied.
This is a deliciously sweet coffee from a passionate producer. It's super sweet with a bright citric acidity upfront. The cup is dominated by chocolate and malt notes with red berry undertones. Try with milk for notes of vanilla, hazelnut, toffee, milk chocolate and shortbread
High up along the lush and mist covered edge of the Costa Rica central valley, some of the brightest and most complex coffees are produced. Here, Juan Ramon Alverado undertakes a rigorous scientifically applied approach towards agronomy for his coffee production which enables him to create world class “champagne” coffees. Juan Ramon has been influential in the development of pre and post-harvest processing techniques throughout Costa Rica. At his micromill, Brumas Del Zurqui, his attention is focused on quality and invention which, based on principles of environmental awareness and economic viability, has increased the status of coffee throughout the Costa Rica.
Juan Ramon uses a BRIX meter to determine the level of sugar development as an indicator of coffee cherry ripeness during the harvest. The coffee is picked when it’s at the perfect balance of acidity and sweetness.
His experimental approach has also contributed greatly to the technical development of the honey process. A method which leaves the pulpy mucilage that contains sugar and alcohol on the surface of the bean. These sugars are absorbed into the bean during careful drying to create a distinctly sweet syrupy cup.
Alongside these experimental techniques, Juan Ramon is passionate about plant genetics and how this significantly influences taste profile. He has experimental lots, tracking special plants, with the same application applied to breeding a champion thoroughbred sports horse.