01
Body & caramel sweetness
Espresso
- Dose
- 18 g
- Water
- 38 g out
- Ratio
- 1:2.1
- Grind
- Fine
- Temperature
- 92 °C
- Time
- 28–32 sec
Creamy caramel, a clean orange lift and a balanced finish.
Single Origin · Palmichal, Costa Rica
Palmichal Fully Washed
Orange · Sweet caramel · Creamy, clean finish
A fully washed Red Catuaí produced by Leonel Vindas and processed through Palmichal Micromill, built for balance, sweetness and clarity.
Orange
Sweet caramel
Creamy body
From $18.00
Producer
Leonel Vindas
Process
Fully Washed
Variety
Red 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
Leonel Vindas
Micro mill
Palmichal Micromill
Region
Palmichal, Central Valley
Variety
Red Catuaí
Altitude
1,450 m.a.s.l.
Process
Fully Washed
Harvest
January–February
Cup score
85
Brew recommendations
Three reliable starting recipes.
Start here, then adjust grind or yield to your water, equipment and preferred intensity.
02
Rich everyday intensity
Moka pot
- Dose
- 18 g
- Water
- 180 g
- Ratio
- 1:10
- Grind
- Medium-fine
- Temperature
- Preheated water
- Time
- 3:30–4:30
Sweet caramel, rounded body and clean citrus structure.
03
Full, rounded comfort
French press
- Dose
- 30 g
- Water
- 500 g
- Ratio
- 1:16.7
- Grind
- Coarse
- Temperature
- 93 °C
- Time
- 4:00 + plunge
A smooth, comforting cup with caramel sweetness and gentle orange acidity.
Producer & origin
Steep slopes, volcanic soil and the Vindas family
Coffee production in Palmichal grew from land acquired by the Vindas brothers in the late 1960s. On the steep Tacuotarí slopes, volcanic soil and a relatively dry, Pacific-influenced climate created strong conditions for Caturra and Catuaí while the family protected rivers and worked to reduce erosion.
This Red Catuaí is produced by Leonel Vindas and processed through Palmichal Micromill. It is clean and balanced, with orange-like acidity, a creamy body and a sweet caramel finish that works especially well as espresso and filter coffee.
The process
A clean, carefully controlled washed process
Ripe cherries are pulped and graded by density using water channels and screens. The coffee ferments for approximately 24 hours, is washed with clean mountain water and then dried gently at low temperature.
The process emphasises clarity and balance, allowing citrus brightness, caramel sweetness and a creamy texture to remain distinct.
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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