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 lemon and blackberry with aromatic cardamom clarity.
Single Origin · Nicoya Peninsula, Costa Rica
LIVE ZONE — Cerro Negro Anaerobic · Matambú
Sweet lemon · Blackberry · Cardamom · Cacao
An expressive CR95 from Cerro Negro and Matambú, combining anaerobic fermentation, Black Honey sweetness and Guanacaste character.
Sweet lemon
Blackberry
Cardamom
Cacao
From $23.00
Producer
Coopepilangosta R.L.
Process
Anaerobic Black Honey
Variety
CR95
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
Coopepilangosta R.L.
Origin
Cerro Negro / Matambú
Region
Nicoya Peninsula, Guanacaste
Variety
CR95
Altitude
975 m.a.s.l.
Process
Anaerobic Black Honey
Cup score
87
Cup character
Sweet, aromatic and complex
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
Concentrated cacao, dark fruit and a syrupy finish.
03
Round, easy sweetness
AeroPress
- Dose
- 16 g
- Water
- 240 g
- Ratio
- 1:15
- Grind
- Medium
- Temperature
- 92 °C
- Time
- 2:00
Rounded blackberry sweetness with cacao and gentle spice.
Producer & origin
A more adventurous expression of Guanacaste
This CR95 is produced by Coopepilangosta R.L. at Cerro Negro and Matambú on Costa Rica’s Nicoya Peninsula. At 975 m.a.s.l., the coffee grows in a warm, distinctive origin that connects Nordico directly with Guanacaste.
The lot shows an adventurous side of the region: sweet lemon and blackberry meet cardamom, cacao and chocolate, creating a layered cup with tropical sweetness, aromatic depth and a silky structure.
The process
Anaerobic fermentation, finished as Black Honey
Controlled oxygen-restricted fermentation develops fruit and spice before the coffee continues through a Black Honey process with a high proportion of mucilage retained during drying.
The combined sequence builds sweetness and complexity while careful drying protects balance and a clean finish.
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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