Free
With the purchase of this machine
Free
With the purchase of this machine
Lugat
Cafés Lugat Coffee Beans Rio Jorco from Costa Rica - 250g
- Medium+ Roast
- 100% Arabica
- Caturra/Catuaï/Bourbon (Costa Rica)
- Specialty Coffee
- Artisanally Roasted in France
Description
Rio Jorco coffee beans come from one of Costa Rica’s oldest plantations in the Tarrazu region. This specialty coffee delights with cocoa and almond flavours, roasted to a medium-plus level to create a perfect espresso. Available in 250g bags.
6 - Medium + - recommended: filter coffee and espresso
Rich and sweet
100% Arabica
Exceptional
Freshness guaranteed
Strong
Roast - 6 - Medium + - recommended: filter coffee and espresso
Pronounced acidity
& Terroir aromas
Pronounced bitterness
& Roasting aromas
Espresso or Filter: how to choose the right type of roast?
Aromatic group - Rich and sweet
Main
Rich and sweet
Secondary
Spicy
Tasting notes:
- Dark chocolate
- Roasted almond
- Sweet spices
How to choose my coffee’s aromatic group?
Specialty Coffee - Exceptional
Score ≥ 80
Specialty Coffee : Among the best coffees in the world, from a terroir with a history and traceability. They represent less than 10% of the world's production and are assessed by professional tasters. These are flawless coffees that offer us unique tasting notes.
Exceptional Coffee : They reflect their terroir by guaranteeing a fairer supply chain, better traceability and an exceptional cup. With a score of over 80/100, these coffees are the gateway to specialty coffee.
The higher the rating, the more surprising your coffee tasting experience will be.
Freshness Guaranteed
Roasted by MaxiCoffee less than 30 days ago
Coffees Freshly Roasted on Demand
We take pride in offering you the freshest coffee possible. Our coffees are roasted on demand, in order to enhance their aromas. Thus, when you order, we guarantee that your coffee is roasted less than 30 days ago, so that you can fully enjoy the aromas of your coffee.
We Source Our Coffee
At MaxiCoffee, we carefully select all our coffees to offer you the best of each harvest. We take great care in storing and preserving our coffees to ensure that you enjoy a perfect cup of coffee all year round.
A Constant Quality
Every day, our roasters taste all the coffees we roast to ensure that the cup we offer you is always of the highest quality.
Premium Regional Coffee Quality
The medium+ roast is halfway between Cafés Lugat's dark roast and medium roast. A darker roast allows for more body and consistency, to the detriment of the specificities of the coffee's terroir. However, a medium roast offers a more lively cup with a more pronounced terroir coupled with a slight acidity.
The point of this particular roast is to reveal the sweetness of the coffee and to find the perfect balance in cup. A medium+ roast is recommended with espressos in order to enjoy an aromatic coffee, accessible to all.
The medium+ roast is the perfect gateway to the world of specialty coffee for espresso amateurs who want to experience the specificity and the quality of terroir coffees.
Distinctive Terroir Excellence
Harvest period: November to March
The Story of Cafés Lugat:
Lionel Lugat is the legendary roaster at MaxiCoffee . Over the years, he has surrounded himself with an expert team of roasters.
This coffee specialist , judge in the French Coffee Championships and expert columnist for our coffee company tells the story of Cafés Lugat and his passion for coffee roasting below.
More About Our Coffee:
This coffee comes from the Tarrazu region in the province of San José on the west coast of Costa Rica .Its location is affected by Pacific winds, which improves the coffee's taste.
This coffee is a blend of two botanical varieties: Caturra and Catuai. They are manually harvested and selected then washed in water. The processing plant is environmentally friendly. The water used to process the beans is recycled, while the pulp is used as a natural fertiliser.
This coffee comes from coffea plants that grow in the shade at 1,700-metre altitudes. These excellent climatic conditions lead to a high-quality coffee cherry.
These conditions help this coffee to achieve the grade "SHB", or "Strictly Hard Bean".
A Bit of Background
According to Costa Rican history, the first coffea plants were imported from Cuba in 1779. They were planted in 1854 by English visionaries, who had arrived to develop imports and exports in the area.
Costa Rica was the first country in Central America to produce coffee commercially. Innovative scientific and agricultural methods greatly improved growing and processing procedures and the country quickly became a role model for its Central American neighbours.
Nowadays, Costa Rica is particularly renowned for its shade-grown coffee . These exceptional agroclimatic conditions are enhanced by the ecosystems' location on high valleys and plateaus. Coffee from Costa Rica is considered a Specialty Coffee just like famous coffee from other countries such as the Ethiopian Sidamo or the Jamaican Blue Mountain or even coffee from the Antigua region in Guatemala .
The Costa Rican climate changes over the seasons: the rainy season helps the cherries to grow and develop, then the dry season coincides with the harvest. Since the creation of the Costa Rican Coffee Institute ( ICAFE ) in 1993, the country's plantations have committed to growing in a socially and environmentally responsible way. Production costs are therefore slightly higher than before. The association has recently carried out studies to map all coffee plantations and analyse their performance.
Botanical Variety
Catuaí
Botanical Variety
Caturra
Fermentation Process
Washed
Harvest Altitude
1200 m
Harvest Method
Manual
Country Subdivision
Sidamo
Coffee Farm
Cooperativa Grupo Sierra
Cafés Lugat boasts a team of enthusiastic young coffee roasters who select exceptional coffees and create irresistible recipes just for you. Through their range of coffee beans, ground coffees and Nespresso® compatible capsules, their mission is to bring you the unique flavour and aromas from the world's best coffee-producing areas!
Their passion for coffee has even won them awards. Marco, the brand's head roaster, was awarded the French Barista Championship title at the 2017 French Championships.
Lugat
The type of roast will affect the balance of flavours (bitterness, acidity, sweetness, etc.) and reveal the aromas of the terroir to a greater or lesser extent.
The more the coffee is roasted the more its colour will change (from light to dark). The darker the roast, the more the aromatic notes are lost in favour of the roasting notes.
All our coffees have been placed in a colorimeter by our experts in order to compare the roast intensity.
The aromatic groups describe the tasting notes of your cup (hazelnut, chocolate, peach, white flowers, etc.).
If you don't know what your coffee profile is yet, we advise you to start with the most appreciated aromatic groups: rich & sweet or woody.
Please Note: this is not a flavoured coffee but aromatic notes noticed upon tasting.
The dominant aromatic group represents the most perceptible notes and the secondary group, the more subtle notes present in the cup.
Traditional Coffees (classic and superior) are the most common in the various distribution channels.
Specialty Coffees (rated 80-100) are among the best coffees in the world and represent less than 10% of world production. These are flawless coffees that offer unique tasting notes from one terroir (or even plot) to another.
Attributed by “Q Graders”, a coffee's /100 score is determined by the quality of the beans and the result in the cup. It is advisable to progressively move towards coffees with higher scores.
