01
Clarity & bright sweetness
Pour-over
- Dose
- 15 g
- Water
- 250 g
- Ratio
- 1:16.7
- Grind
- Medium-fine
- Temperature
- 94 °C
- Time
- 2:45–3:15
Sweet tangerine, maple clarity and a clean finish.
Single Origin · Los Santos, Costa Rica
El Yoz Anaerobic Washed
Maple sweetness · Sweet tangerine · Clean citrus finish
A high-altitude Caturra and Catuaí microlot from the Jiménez family, combining honeyed sweetness with expressive citrus clarity.
Maple
Honey
Sweet tangerine
From $21.00
Producer
Jiménez family
Process
Anaerobic Washed
Varieties
Caturra & Catuaí
100% Costa RicanFarmed and roasted at origin
Fresh roast scheduleRoasted Monday, Wednesday and Friday
Worldwide shippingDelivered from Costa Rica
Coffee at a glance
The essentials, without the jargon.
Everything that shapes the cup—producer, place, variety and process—presented in one clear view.
Producer
Jiménez family
Farm
EcoBeneficio Jiménez
Region
Los Santos, Costa Rica
Varieties
Caturra & Catuaí
Altitude
1,650 m.a.s.l.
Process
Anaerobic Washed
Harvest
January–March
Cup character
Sweet, citrus-led, pronounced body
Brew recommendations
Three reliable starting recipes.
Start here, then adjust grind or yield to your water, equipment and preferred intensity.
02
Concentrated sweetness
Espresso
- Dose
- 18 g
- Water
- 38 g out
- Ratio
- 1:2.1
- Grind
- Fine
- Temperature
- 93 °C
- Time
- 28–32 sec
Honeyed body, ripe citrus and a concentrated finish.
03
Round, easy sweetness
AeroPress
- Dose
- 16 g
- Water
- 240 g
- Ratio
- 1:15
- Grind
- Medium
- Temperature
- 92 °C
- Time
- 2:00
Rounded maple sweetness with a soft citrus lift.
Producer & origin
A family microlot shaped by Los Santos
El Yoz is produced by the Jiménez family at EcoBeneficio Jiménez in Los Santos, Costa Rica. Caturra and Catuaí grow at 1,650 m.a.s.l., where the high altitude and cooler conditions support slow development, concentrated sweetness and aromatic clarity.
The family has cultivated coffee for generations and continues to refine fermentation and drying while working with respect for the biodiversity around the farm. The result is a distinctive microlot with maple and honeyed sweetness, ripe tangerine, medium-high acidity and a clean, gently dry finish.
The process
Anaerobic fermentation, followed by a clean washed finish
After careful harvest, the coffee ferments in sealed tanks with very limited oxygen. It is then fully washed before drying.
The sequence supports concentrated sweetness and ripe citrus character while preserving the clean, precise finish expected from a washed coffee.
Roasted at origin
Costa Rican coffee, shaped and roasted close to where it grew.
Roasting in Costa Rica keeps Nordico connected to producers, harvests and the landscapes behind each coffee. It turns origin from a marketing line into an operating reality.
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