El Tucán

Costa Rica · Heredia, Central Valley · Medium roast

The same green coffee, roasted differently:

Light La Lapa Medium El Tucán Dark El Colibri

The middle one. If I had to pick a single coffee for the market stand, this is it — good on filter, good as espresso, and everyone likes it. It outsells everything else at the market.

Size

250 g 5 090 Ft 500 g −3% 9 890 Ft Tasting pack — all 3 roasts 6 790 Ft
3 × 100 g

5 090 Ft

Every bag carries the roast date and the LOT number — so you can see exactly when it was made.

Free Foxpost above 30 000 Ft. 1–3 working days.

Free collection in person: Vác (Saturday market) and Budapest.

Tasting notes — what do they mean?

chocolate plum blackberry caramel sour cherry

Medium Natural 1400–1800 m Villa Sarchi Specialty Fresh roast

Where it comes from

This coffee is a microlot from the Heredia part of the Central Valley, from a family mill where neighbouring farms bring their cherry. Juan Ramón Alvarado Rodríguez and his family are fourth-generation producers; they have been building out the processing since 2003, and added a cupping lab and a roastery so they can taste what leaves their hands. This lot is Villa Sarchí, dry processed — hence the spice, the cooked cherry and the cocoa. “I hope to God that I will die a farmer, and I hope my son does too,” Juan Ramón says.

Producer: Brumas del Zurquí — Juan Ramón Alvarado Rodríguez
Region: Heredia, Central Valley
Variety: Villa Sarchi
Process: Natural
Altitude: 1400–1800 m

The whole green coffee

Freshness and storage

The bag carries the roast date, so you can see exactly when it was made.

Whole bean is best between 4 and 8 weeks; ground, a few days. Keep it in a sealed bag at room temperature, away from light — the fridge doesn't help, and the freezer only works if you don't keep opening it.

Shipping and pickup

Foxpost parcel locker — 1 142 Ft, 1–3 working days. Free above 30 000 Ft.
Foxpost home delivery — 2 590 Ft, 1–3 working days. Free above 30 000 Ft.
EU delivery — From 4 200 Ft, to 14 European countries.
Pickup — Vác Saturday market — free, Vác, Káptalan u. 3.
Pickup — Budapest — free, 1023 Budapest, Frankel Leó út 49.
Pickup — Vác — free, 2600 Vác, Zrínyi u. 33.

Shipping details

Recipes

How we brew it

These are not generic recipes. The roast level and the character of the coffee together set the parameters — and we've written down why.

V60

Tiko recipe

Aiming for: Chocolate, plum, blackberry.

Coffee: 15 g
Water: 250 g
Temperature: 93 °C
Grind: medium
Time: 2:45–3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour 40 g of water and wait 35 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
0:35 — Pour 2 Add 110 g (150 g in total), pouring slowly in circles and keeping off the edge.
1:20 — Pour 3 Add 100 g (250 g in total), pouring slowly in circles and keeping off the edge.
2:10 — drawdown It should have drained by now. Much later, grind coarser; much earlier, grind finer.

Why this way: Natural process, full of fruit sugar. One degree cooler keeps the blackberry and plum sweet instead of tipping into astringency.

If it's off: If it feels heavy, go a touch coarser — natural beans give up their solubles faster.

Espresso

Tiko recipe

Aiming for: Chocolate, plum, blackberry.

Coffee: 18 g
Yield: 40 g
Temperature: 94 °C
Grind: fine
Time: 26–30 s

Moka pot

Tiko recipe

Aiming for: Chocolate, plum, blackberry.

Coffee: filled basket
Temperature: pre-heated water
Grind: medium-fine
Time: ~4 min

Clever Dripper

Tiko recipe

Aiming for: Chocolate, plum, blackberry.

Coffee: 18 g
Water: 300 g
Temperature: 93 °C
Grind: medium
Time: 3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 55 g of water and wait 35 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:35 — filling Add the remaining 245 g (300 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
2:15 — release Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.

Why this way: Natural process: the bean is more porous, and in immersion that shows up immediately. In a cone the water moves on; here it keeps extracting for the whole steep, and the blackberry-and-plum sweetness can tip into something astringent. One degree cooler, and a shorter steep rather than a longer one.

If it's off: If it feels thick or winey-astringent, take fifteen seconds off the steep first — only then touch the grind.

French press

Tiko recipe

Aiming for: Chocolate, plum, blackberry.

Coffee: 30 g
Water: 500 g
Temperature: 92 °C
Grind: coarse
Time: 4:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 90 g of water and wait 40 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:40 — filling Add the remaining 410 g (500 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
3:30 — breaking the crust The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
4:00 — plunge Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.

If it's off: If it feels thick or winey-astringent, take fifteen seconds off the steep first — only then touch the grind.

Customer recipes

Other people's kit, other water, other taste. Rate one if you've tried it.

Nobody has submitted a recipe for this coffee yet. Be the first.

The same green coffee

Compare the three roasts

Brumas del Zurquí, Costa Rica — one sack, three different roasts. The difference is not a theory: you can taste it.

Costa Rica · Light

La Lapa

blackberry · plum · bright chocolate

5 090 Ft / 250 g

See it

Most wanted

Costa Rica · Medium

El Tucán

chocolate · plum · blackberry

5 090 Ft / 250 g

See it

Costa Rica · Dark

El Colibri

dark chocolate · plum · blackberry

5 390 Ft / 250 g

See it

I'll take all three — 3 × 100 g, 6 790 Ft

El Tucán: the medium roast of our Costa Rican green coffee Brumas del Zurquí. Tasting notes: chocolate, plum, blackberry, caramel, sour cherry. Origin: Heredia, Central Valley, natural processing, 1400–1800 m above sea level. We recommend it for: V60, Espresso, Moka pot, Filter, Clever, French press. From 5 090 Ft, roasted in Vác and dated on the bag. Free shipping above 30 000 Ft; pickup in Vác and Budapest is free.

Frequently asked questions about this coffee

What does El Tucán taste like?

El Tucán: chocolate, plum, blackberry, caramel, sour cherry. medium roast, natural-processed Costa Rican coffee.

What is the difference between El Tucán and the other roasts?

They are all made from the same green coffee — the Brumas del Zurquí green coffee — only roasted differently: La Lapa (light), El Tucán (medium), El Colibri (dark). The lighter roast gives more acidity and fruit, the darker one more body and chocolate. Same producer, same sack.

How should I brew El Tucán?

V60: 15 g coffee, 250 g water, 93 °C, medium grind, in 2:45–3:00. Recommended methods: V60, Espresso, Moka pot, Filter, Clever, French press.

How much is El Tucán, and how do I get it?

From 5 090 Ft. We roast it in Vác and send it to a Foxpost parcel locker (1 142 Ft) or to your door (2 590 Ft) within 1–3 working days. Free above 30 000 Ft. Free pickup in person at: Vác, Káptalan u. 3; 1023 Budapest, Frankel Leó út 49; 2600 Vác, Zrínyi u. 33.