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
Vanilla, caramel and cocoa with a clean blackberry lift.
Nordico Blend · Three Costa Rican Origins
Pura Vida Blend
Vanilla · Caramel · Cocoa · Ripe blackberry
Created by our Head Roaster Olaf Wehrend, Pura Vida combines three distinct Costa Rican coffees for full body, dependable sweetness and versatility from espresso to filter.
Vanilla
Caramel
Cocoa
Ripe blackberry
From $18.00
Created by
Our Head Roaster Olaf Wehrend
Processes
Fully Washed · Natural · Black Honey
Varieties
Red Catuaí · Typica · Caturra
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.
Created by
Our Head Roaster Olaf Wehrend
Components
Palmichal Fully Washed · Lazy Crocodile Natural · La Macha Black Honey
Origins
Central Valley · West Valley · Los Santos
Varieties
Red Catuaí · Typica · Caturra
Processes
Fully Washed · Natural · Black Honey
Cup character
Full-bodied, balanced and sweet
Best for
Espresso, moka pot & filter
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
A rich, comforting cup with caramel, cocoa and full body.
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
Rounded sweetness, soft fruit and a long chocolate finish.
Producer & origin
Three Costa Rican coffees, composed as one complete cup
Pura Vida brings together Palmichal Fully Washed from the Central Valley, Lazy Crocodile Typica Natural from Volcán Azul in the West Valley, and La Macha Black Honey from EcoBeneficio Jiménez in Los Santos. Each component has a clear role in the final cup.
Palmichal contributes clean structure and caramel sweetness. Lazy Crocodile adds floral fruit, body and depth. La Macha brings concentrated honey character, ripe plum and blackberry. Created by our Head Roaster Olaf Wehrend, Nordico’s Owner, CEO and Head Roaster, the blend is built to remain expressive and dependable across espresso, moka pot and filter brewing.
The process
Washed clarity, Natural fruit and Black Honey depth
The fully washed Palmichal component contributes clean structure and balance. The natural Typica from Volcán Azul brings fruit, aromatics and body, while the Black Honey Caturra from Los Santos adds concentrated sweetness and texture.
The three coffees are selected and roasted to work together without flattening their individual character, creating a balanced Costa Rican blend with vanilla, caramel, cocoa and a ripe blackberry 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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