Don Martin NIII - Costa Rica Filter
Milk Chocolate, Macadamia, Strawberry Milkshake

€63,60 / kg

Whole BeanV60 / KalitaChemexFrenchpressAeropress

The Don Martin NIII is once again a particularly impressive coffee in your cup: Don Martin's controlled fermentation in turn leads to this red Catuaí developing a light, exciting acidity that combines wonderfully with the chocolaty, nutty flavours.

About the coffee

For our Costa Rica fragrant lovers (and those who will certainly become so after this coffee!), we at the Ureña family have something special this season: a red Catuaí naturally processed, with the mysterious name 'Don Martin NIII'. 'Don Martin' Ureña is the name of the farm owner who produced this wonderful coffee. 'NIII' is a processing method - Don Martin experimented with and developed the Natural method for this red Catuaí variety:

Before the coffee cherries dry in the sun on drying tables for up to 3 weeks, Don Martin subjects the coffee to a light aerobic fermentation with the inclusion of oxygen. To do this, the cherries are first stored for several hours in an anaerobic (airtight) environment. He uses stainless steel tanks specially imported from South Korea. In this anaerobic environment, the coffee cherries begin to ferment (anaerobic fermentation). Now Don Martin adds oxygen in a controlled way, a light oxidative fermentation begins. He recognises the start of the aerobic fermentation by a slight rise in temperature in the barrels. This aerobic fermentation is very strongly controlled and terminated when a temperature of about 25-30° C is reached. This is necessary because uncontrolled and above all unwanted oxidative fermentations lead to vinegar-like, unattractive sour, acrid aromas (surely everyone knows this from fermented apple juice).

About the farm

We got to know the Ureña family and the Finca La Chumeca many years ago and admire the coffees again every year. The farm is nestled in the green hills of San Pablo de León Cortes, not far from Tarrazù. Tarrazù is one of the most famous coffee regions in Costa Rica. Coffee grows everywhere.

The finca is situated at an altitude of 2,000 metres. On the dry beds of the farm, which are nestled far and wide, only dark red cherries can be seen, because only ripe, deep red coffee cherries are harvested and processed 'naturally'. On the drying beds in the sun, far and wide only dark red cherries can be seen. Pride, dedication and love for coffee make for some of Costa Rica's best coffee here.

Don Martin Urena and Olga Jimenez met while harvesting coffee and have now been married for over 25 years, have three children and produce some of the best coffee in Costa Rica. Don Martin is 52 years old and he has dedicated his whole life to coffee: he says of himself that he has been working in coffee for 52 years. Don Martin Urena comes from a family of nine siblings. All together, they practically grew up in the coffee fields of the area. A typical day for him starts at 4:30 - with a coffee. After that, he goes out into the field. Around noon there is a siesta, then it's back to coffee. When it gets dark around 6 o'clock, he comes back. During harvest time, when it is time to process the naturals, he often works until 10 o'clock in the evening. The Urenas are very proud of their coffees and their work. The Natural coffees that are harvested and processed here are pure and of the best quality.

What you should know about this coffee

Coffee from Costa rica

Coffee has been growing in Costa Rica since the 19th century. Today, the ICAFE is responsible for ensuring the quality of Costa Rican coffee. The coffee industry laid the foundation for Costa Rica's infrastructure and culture. The flavor profile of Costa Rican coffees is characterized by a full rich body with refreshing acids.

costa rica


Recommended brewing ratio

16gr Coffee, 250g Water, medium grind, brewtime: 2.5 mins

Coffee flavours

Milk Chocolate, Macadamia, Strawberry Milkshake

Milk Chocolate


Strawberry Milkshake


A mild start into the day. Light acidities with chocolate and strawberry.

About the coffee

Variety : Red Catuaí

Processing : NIII fermentation

Altitude : 2.000 masl

Fertilizing method : organic

Harvest year : 2021

Harvest time: Nov - Mar

Soil type : vulcanic soils

Shadow type : grown in the shadow

Processing place: on the farm

About the farm

Farm : La Chumeca

Location: Tarrazú

Coffee farmer: Don Martin Urena

Operator form: family owned business

Farm age: about 50 years

Other varieties on site: Geisha

Cooperation: many years

coffee filter 19grams

Bloody Good Filter

Specialty Coffee und Vollautomaten gehen nicht zusammen? Wir finden, das stimmt nicht. Wir haben in den letzten Jahren eine kontinuierliche Leistungssteigerung bei Vollautomaten gesehen, und uns entschieden, die Herausforderung anzunehmen: wir haben einen richtig guten Specialty Espresso für Vollautomaten entwickelt. Korrekt eingestellt ist der Vollautomat ist eine zuverlässige und konsistente Zubereitungsmethode. Für die kurze Kontaktzeit von Wasser und Kaffeepulver eignen sich hellere Espressoröstungen - wie sie im Specialty Coffee üblich sind - nicht. Mit einer klassischen, dunkleren Röstung - wie dieser hier - kannst du die volle Aromenvielfalt genießen!

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