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
Sugar-cane sweetness, caramel clarity and a clean chocolate finish.
Single Origin · Dota, Costa Rica
Resplendent Quetzal — Organic Dota Honey
Sugar cane · Caramel · Chocolate
An organic Honey-process coffee from the Los Santos highlands, combining classic chocolate sweetness with gentle fruit and a rounded finish.
Sugar cane
Caramel
Chocolate
From $19.00
Producer
Hacienda El Triunfo
Process
Honey
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
Hacienda El Triunfo
Cooperative
AFAORCA
Region
Los Santos / Dota
Varieties
Caturra & Catuaí
Altitude
Approx. 1,900 m.a.s.l.
Process
Honey
Cup score
85
Certification
Organic
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 comforting cup with caramel, chocolate and rounded 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
Smooth chocolate sweetness with a gentle fruit lift.
Producer & origin
Organic highland coffee from Dota
This coffee is produced through Hacienda El Triunfo and AFAORCA in Dota, part of Costa Rica’s Los Santos highlands. At approximately 1,900 m.a.s.l., Caturra and Catuaí develop in cool conditions that support sweetness and a clean structure.
The profile is comforting and accessible: sugar cane, caramel and chocolate, with enough gentle fruit to keep the cup lively. Organic certification adds another verified dimension to the way this coffee is produced.
The process
Honey processing for sweetness and rounded body
Part of the coffee fruit remains around the seed during drying. The retained mucilage contributes sweetness and body while careful drying protects definition.
The result sits between the clarity of a washed coffee and the fruit intensity of a natural, making it versatile across several brew methods.
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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