Hella Drunk

Omni / 250g / Whole Beans

€16,00

Boozy, Red Fruits, Brownie

€16,00

This Natural Caturra from El Cuzuco in Tarrazu, Costa Rica produced by Hellen Mora and Don William takes you for a ride and then some! Stir the cauldron potion and turn up the party with witchy notes of Stewed Red Fruits and big banging Boozy Brownies.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Natural

Variety - Caturra

Producer - Hellen Mora

Origin - El Cuzco, Tarrazu, Costa Rica

Elevation - 1700 MASL

This hidden gem is found under the Dragon’s hill and is one of the only few Tarrazu’s sub-region without phone reception!

After generations of passion, hard work and taking the best care possible of his farms, Don William was not comfortable with selling his coffee cherries at the end of each harvest to the market price at a current point in time.

To him the solution was obvious: add value by process his own coffee.

Finding a loan to purchase a wet mill, an enormous investment, was almost impossible. Only offers of above 14% interests were on the table.

Giving up was not an option, therefore, in 2015 he decided to continue selling the lowest quality of his harvest to pump his cash-flow and specialise on natural processing of the best quality cherries - a bold move, as over-fermentations could have meant a tremendous monetary cost!

Don William named his mill after his second daughter Hellen, who was only 20 years old and was helping him half time on this adventure, as the other half time she was being a mother.

Finding new clients was a challenge. Nonetheless, because they achieved to produce outstanding and mind-blowing profiles, the demand for their coffees has exceeded supply!

For these reasons, we are extremely honoured and proud to present this beautiful coffee and life story to you!

Espresso
In: 19.7g
Out: 48g for a double, split to make 2 x ~24g single espressos.
Time: 28-30 seconds
Ratio: 1 - 2.4
Temp: 92-93 Celsius

Milky Espresso
In: 20g
Out: 38g for a double, split to make 2x19g single shots.
Time: 28-30 seconds
Ratio: 1 - 1.9
Temp: 92-93 Celsius

We have a slow & long pre-infusion with a soft pressure profile. If your machine has a short pre-infusion or jumps to 9 bar immediately, reduce these times by 1 or 2 seconds to avoid overextraction.

Pour Over
Coffee Used: 17g
Total Water: 255g
Ratio: 1 - 15
Temp: 93 Celsius

Add ground coffee to a rinsed dripper.
0:00 - 0:15
Add 50 grams of water & stir the bed until all is saturated (total 50).
0:30 - 0:55
Add 100 grams of water & swirl once (total 150g).
1:00 - 1:30
Add 105 grams of water & swirl once (total 255g).

Drawdown Times:
2:00-2:30 flat bottom (Brewista, Orea f.e.)
2:30-3:00 conical (V60, Origami f.e.)