NL Costa Rica | El Cerco
| Price per 1kg. |
€ 38,00 |
|---|---|
| Price updated: |
4th Oct 2025 |
|
Door te kiezen voor een verpakking van 1000 gram (1 kg) |
|
Beans Parameters
Roast Levels: Light Roast
Caffeine: With caffeine
Altitudes: Average altitude
Additional
El Cerco is a specialty microlot from the West Valley of Costa Rica, at 1,400 meters, run by Cristobal Matamoros. Ikigai's light to medium roast is tailored for filter brewing and lets fruity sweetness, cinnamon and apple pie aroma come through. The beans consist of Caturra and Catuai and are processed with the anaerobic honey process, where they ferment oxygen-free for 48 hours to develop layered, dessert-like flavors and a long sweet finish. Preferably brew with a V60 or Chemex at a 1:16 ratio at around 93°C and grind medium for clarity and balance. Available in 250 g and 1 kg via Ikigai, in small batches, with a cupping score of 89+.
More About Costa Rica | El Cerco
Origin and farm
- El Cerco is a coffee farm in Costa Rica's West Valley, at about 1,400 meters elevation.
- The farm is run by Cristobal Matamoros, an experienced small-scale coffee producer.
- West Valley has volcanic soil and an ideal climate, and at 1,400 meters the coffee cherries ripen slowly and develop rich sweetness and complexity.
- El Cerco produces a specialty microlot with unique flavor profiles and innovative processing methods.
Roast profile
- This coffee is roasted light to medium, tuned for filter brewing methods.
- A light roast highlights the fruity and spicy notes without bitter tones.
- Ikigai roasts in small batches with precision to achieve an even, consistent roast.
- Because of the mild roast, natural sweetness and bright acidity are preserved.
- The roast profile makes the apple-pie-like flavor nuances shine.
Flavor and aroma
- The aroma evokes cinnamon and sweet spices, much like a freshly baked apple pie.
- On the palate, notes of dried apple and other dried fruits emerge.
- The blend of fruity sweetness and warm cinnamon creates a dessert-like, comforting profile.
- Enthusiasts also taste hints of raisins or brown sugar, which contribute to the complexity.
- The finish is long and sweet, leaving the apple-pie-like impression lingering.
Processing Method
- This lot was processed using the 'anaerobic honey' method, a fermentation technique without oxygen.
- After the fruit skin is removed, the beans ferment with sticky pulp for 48 hours in an airtight tank.
- Without oxygen, special microorganisms become active, resulting in intense flavor development.
- In the honey process, the beans are dried after fermentation with a portion of the fruit pulp, which provides natural sweetness and requires little water.
- This method gives the coffee very complex aromas and consistent quality, and is trendsetting in specialty coffee.
Variety and species
- The coffee consists of Arabica varieties Caturra and Catuai, the most common cultivars in Costa Rica.
- Caturra is a natural Bourbon mutation, known for compact growth and lively flavor.
- Catuai is a cross of Caturra and Mundo Novo, with high yields and good cup quality.
- Both varieties produce sweet, clean coffees, especially at altitudes around 1,400 m.
- Costa Rica traditionally grew only Arabica, and for years Robusta was even prohibited, so the emphasis was on quality varieties like Caturra and Catuai.
Sustainability and ethics
- Costa Rican coffee farmers, including Cristobal, are committed to sustainability and nature conservation, with 25% of the country protected and respect for the community.
- The honey process is more environmentally friendly because it uses much less water than traditional washed methods.
- Ikigai opts for direct trade and agro-ecological farms, so farmers are paid fairly and nature is respected.
- Flavor experience and social responsibility go hand in hand, quality and ethics complement each other, so both farmers and the environment benefit.
Brewing Recommendations
- This coffee is best showcased with a filter brewing method such as a V60 dripper or a Chemex.
- Use about 6 grams of coffee per 100 ml of water (1:16 ratio) for a balanced cup.
- A water temperature of around 93 °C ensures optimal extraction of flavors.
- Grind the beans just before brewing to a medium grind size, which preserves the aromas optimally.
- Let the brewed coffee cool for a moment, a slightly lower temperature brings out even more sweetness and nuance.
Prices and reviews
- This coffee achieved a cupping score of 89+, well above the specialty threshold of 80 points.
- With ~89 points it falls into the 'excellent' category, almost world-class, a score that indicates exceptional complexity, balance and cleanliness.
- Although no specific award has been given, this micro-lot could excel in competitions thanks to its unique flavor.
- Tasters praise the profile and even compare the experience to a dessert.
Packaging and design
- The beans are packaged in bags of 250 g (for home use) or 1 kg (for larger needs).
- The packaging has a one-way valve and a resealable strip, so the coffee stays fresh longer after opening.
- The design is clean and informative, each bag clearly states the origin, the farmer, the processing, and the tasting notes.
- The modern, no-nonsense style reflects the quality philosophy of Ikigai and puts the coffee front and center.
- The label also shows a roast date or lot code, so coffee lovers know how fresh the beans are.
Availability and price
- Costa Rica El Cerco is available via the Ikigai Coffee webshop and at their coffee bar in Deventer.
- A 250-gram bag costs €28.50, a kilo costs €110, this reflects the exclusive quality of this micro-lot.
- The coffee is roasted and sold in small batches; supplies are limited, so ordering in good time is recommended.
- Although the price per cup is higher than average, coffee lovers get a unique taste experience in return.
- This limited release is ideal for special occasions or for coffee connoisseurs who want to bring something special home.
Reviews
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