Honey GlowSpecialty coffee from Costa Rica · Honey

Finca Dago sits in Los Robles de Naranjo, in the West Valley of Alajuela, Costa Rica, where producer Dagoberto Aguilera grows Sarchimor at 1,550 meters. The trees were planted in 2020, and this lot was harvested in March 2025 and honey-fermented — the parchment left partially coated in mucilage during drying, which builds extra body and sweetness in the cup.

Roasted omni — dialled to taste great both ways, so brew it however suits you. As a bright, tea-like pour-over: 15 g coffee to 255 g water at 92–94 °C, ground coarse, blooming 30–45 g for 30 seconds then topping up to 255 g over 2:30–3:00 ⚙︎. In an AeroPress for something quick and forgiving: 15 g coffee, 230 g water at ~92 °C, steep 1:30 and press gently for 60 seconds ⚙︎. Or as espresso, if you have a machine: 19 g in, 48–50 g out in 26–32 seconds at 93 °C, ground fine ⚙︎. Whichever you choose, taste and change one variable at a time — grind first.