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Blood Moon Hybrid Blood Moon Hybrid Blood Moon Hybrid

Blood Moon Hybrid

Mango, Strawberry, Bergamot

Roast Level

Light Medium Dark

87.38

Cupping Score

  • Bean Single origin coffee beans
  • Origin Johel Alvarado, Coope Victoria, Costa Rica
  • Process Red Honey

Size

Wholebean or Ground

Total

£8.00

Free delivery when you spend £20 or more (on a coffee-only order)

Blood Moon Hybrid

£8.00

  • Roasted on Tuesday and Thursday
  • Posted within 2 working days from your order
  • 24-hour tracked, letterbox-friendly delivery
  • 100% household recyclable packaging
Delivery Info

Our roasting schedule

We roast coffee twice a week on Tuesday and Thursday, and all coffee orders are dispatched within two working days of ordering. The coffee you receive from us will be roasted and sent to you fresh, without exception.

Delivery - Just coffee

Delivery is £3.50, or free if your order is £20 or over. Our
delivery service is Royal Mail Tracked 24, meaning delivery time averages one
working day. Your coffee will likely arrive Thursday, but occasionally Friday.
If your coffee doesn’t arrive by Saturday, then please get in touch
at roastery@taylorsofharrogate.co.uk

Delivery - Just equipment

If you’re ordering brewing equipment only, things work
slightly differently. Delivery will always be £5.50 and your order will be sent
by DPD Next Day. It will be dispatched the next working day, and will arrive
the next working day after that.

Delivery - Coffee and Equipment

If you’re ordering coffee and brewing equipment together,
then postage will be £5.50 and your order will be sent by DPD Tracked. But
because your coffee will be roasted to order on the next Tuesday, the whole
delivery will be sent out on the Wednesday and arrive on the Thursday.

ingredients

100% Arabica Coffee Beans. For maximum freshness, drink as soon as possible. Once opened, keep in an airtight container in a cool, dry place. Roasted and packed in the UK by Taylors of Harrogate, HG2 7LD

Part of a two-coffee series from Johel Alvarado exploring the Costa Rican honey process – one farmer, two varieties, and two variations on the honey process.

This ‘Red Honey’ Centroamericano lot is juicy, tropical and floral - a summer fruit bowl in a cup, with notes of mango, strawberry and melon combined with the fresh citric acidity of bergamot.

  • Origin Costa Rica
  • Region Grecia
  • Province Alajuela
  • Cooperative Coop Victoria
  • Producer Johel Alvarado
  • Process Red Honey
  • Altitude 1600MASL
  • SCA score 87.38
  • Variety Centroamericano
  • Acidity High
  • Sweetness High
  • Body Medium
Johel Alvarado

The ProducerJohel Alvarado

Johel Alvarado’s family run farm sits close to the still active Poas Volcano in Costa Rica’s Central Valley region. The local soil is rich in minerals from the volcanic activities, which contributes to the complexity of flavour that develops in his cherries that ripen at an altitude of 1,600 MASL.

Johel is a member of Coope Victoria, a well-established cooperative that has helped market local farmers’ coffees, alongside sugar cane, since 1943. In fact, it was Costa Ricas very first coffee cooperative.

Today, it serves around 3,000 small and medium sized producers, and aside from exporting coffee, they provide lots of critical services to their members, such as providing organic fertilisers, technical help and credit, alongside investing in social and environmental projects that have a positive impact on local communities.

The Honey Process

The Honey Process

Costa Rican producers are famous for perfecting the ‘honey process’ – where coffee beans are de-pulped, but not washed, leaving them to dry with some of the coffee’s sticky mucilage still intact. Due to the fact that they occupy a middle ground between the washed and natural processes, honeys tend to marry together the clarity and cleanliness of the washed process with the sweetness and complexity of the natural process.

There are different variations of the honey process, relating to the amount of mucilage left on the bean and the conditions under which it’s dried. This Centroamericano lot has been processed by the Red Honey method, which stands in the centre of the honey spectrum. It takes a step back from Black Honey, the method closest to natural processing, with slightly less mucilage left on the bean, and less shade and humidity present during drying, which results in more acidity to balance the dark fruit character, and a fresher, tropical fruit profile.

How to brew Blood Moon Hybrid

We recommend brewing Blood Moon alongside Black Moon, side by side so you can taste the difference. Our go to is a V60, but you could use the same ratios on a Kalita - 12g coffee // 200g water just off the boil.

If you want to get detailed: Pour in 40g water, then swirl. Wait until 30 seconds. Pour in 60g water. Wait till 1 minute 30 seconds. Pour in final 100g.

We recommend

V60

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