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
Blackberry and lemongrass clarity with caramel sweetness.
Single Origin · Palmichal, Costa Rica
Curious Coati — Palmichal Anaerobic
Blackberry · Dried prune · Vanilla · Caramel · Lemongrass
A fruit-forward anaerobic washed coffee from the Vindas family and Palmichal Micromill, combining dark fruit, sweetness and a clean finish.
Blackberry
Dried prune
Vanilla
Caramel
From $21.00
Producer
Vindas family
Process
Anaerobic Washed
Varieties
Caturra & Catuaí
Next harvest
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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
Vindas family
Micro mill
Palmichal Micromill
Region
Central Valley / Palmichal
Varieties
Caturra & Catuaí
Process
Anaerobic Washed
Cup character
Dark fruit, sweet and clean
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 dark fruit, vanilla 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 prune and blackberry with soft caramel and a clean finish.
Producer & origin
Fermentation-led complexity from Palmichal
Curious Coati is produced by the Vindas family and processed through Palmichal Micromill in Costa Rica’s Central Valley. The lot brings fermentation-led complexity to a sweet, balanced Costa Rican base.
Dark fruit, blackberry and dried prune are layered with vanilla, caramel and lemongrass. The profile is expressive, but the washed finish keeps the cup cleaner and more precise than the flavour list might suggest.
The process
Controlled anaerobic fermentation, then washing
The coffee ferments in an oxygen-restricted environment before the fruit and mucilage are removed through washing. Careful drying follows.
This sequence develops ripe-fruit depth and aromatic complexity while the washed finish preserves clarity and a clean ending.
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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