Costa Rica Corazon de Jesus

Not sure how much coffee you need?

1 cup of coffee = a 240 ml serving based on a 1:16 brew ratio

For example, if your brew ratio is 1 to 16 (often expressed 1:16, or 1/16), then for every one part coffee, you use 16 parts water. In other words, to prepare 1 cup of brewed coffee you would use 15g of ground coffee and 240 ml of water.

Wir versenden täglich von Montag bis Freitag von unseren Standorten in Wien. Der Mindestbestellwert für jede Lieferung beträgt 20 €.

Lieferungen innerhalb Österreichs
4,50 € für Bestellungen bis 35,00 €. Bestellungen über 35,00 € werden kostenlos geliefert.

Lieferzeit: 2 - 4 Werktage

Lieferungen nach Deutschland
9,90 € für Bestellungen bis 70,00 €. Bestellungen über 70,00 € werden kostenlos geliefert.

Lieferzeit: 2 - 7 Werktage

Lieferungen in andere EU-Länder (außer Deutschland)
14,90 € für Bestellungen bis 70,00 €. Bestellungen über 70,00 € werden kostenlos geliefert.

Lieferzeit: 3 - 10 Werktage

Wir arbeiten eng mit Kaffeebauern und zuverlässigen Partnern zusammen, um faire Löhne und transparente Beziehungen zu gewährleisten.

May we present: the 2025 Austrian AeroPress Competiton Coffee for the Semifinals. 

Located in Costa Rica’s youngest coffee region, Brunca, Corazón de Jesús Micromill is owned by the Alvarado Fonseca family. The family established their business in November 2015 with a mission to earn recognition nationally and internationally for their quality and innovation while always working in harmony with the environment. Operations at the micromill primarily focuses on processing coffees from the Chirripó microregion, like this lot of Milenio from Los Toños. 

The Alvarado Fonseca family have established themselves already as producers of high-quality coffees, shown by their fifth and third place awards in the 2021 and 2022 Costa Rica Cup of Excellence. 

This coffee underwent Double Anaerobic Natural processing at Corazón de Jesús Micromill. First, freshly harvested coffee cherries were fermented in sealed barrels for 12 hours. The fermented cherries were then dried on raised beds to reach a lower humidity level before being fermented a second time. The cherries were returned to the barrels and sealed for a second fermentation cycle for 48 hours; this period of fermentation, drying, and fermentation takes 4–8 depending on several conditions like the amount of mucilage in the cherries. After the second fermentation is complete, the cherries are then dried on raised beds for four days, and then dried on drying patios for approximately 45 days. To reach the optimal humidity for milling and shipment. 

We source this coffee through our friend Peter Scheiber from el.kaffee.