Pura VidaGeisha coffee from Costa Rica · Natural

Finca Toño takes its name from Antonio "Toño" Aguilera, one of the Aguilera family who farm together in Los Robles de Naranjo, high in Costa Rica's West Valley. The family works a handful of neighbouring farms and their own Aguilera Brothers micromill, where the coffees are processed and dried on site — a family-run operation from tree to parchment. Their land sits between roughly 1,400 and 1,700 metres, where cool nights and volcanic soils slow the cherries and build sweetness. This lot is a Geisha, naturally processed — dried whole in the fruit to draw out the delicate, floral character the variety is known for.

Roasted light for filter, this lot is at its best as a clean pour-over that shows off its delicate aromatics. In a V60 or any cone dripper, use 15 g coffee to 255 g water at 92–94 °C — drop to about 90 °C for the most delicate, floral cups ⚙︎. Grind coarse ⚙︎. Bloom with 30–45 g for 30 seconds, then top up to 255 g in one or two steady pours, keeping the bed level; aim for a total time of 2:30–3:00. If it runs long and bitter, grind coarser; if it drains fast and thin, grind finer. No dripper? An AeroPress works too: 15 g coffee, 230 g water at ~92 °C, steep 1:30, then press gently for 60 seconds.