A rich, sweet medium roast from Ruby Coffee Roasters, made from a rare Costa Rican variety. At Don Joel Micromill, producer Allan Oviedo and his son Ignacio have built a reputation for exceptional coffee, with Allan’s lots routinely placing in the prestigious Costa Rica Cup of Excellence.
This lot features Villa Sarchi, a natural mutation of Bourbon discovered just 10 miles from where Allan grows coffee today. Rarely cultivated outside Costa Rica, this distinctive variety undergoes honey processing to develop a sweet, satisfying, and layered cup with a smooth body and lingering, sticky-sweet finish. Toffee, coffee cake, golden raisin, and date.
🌎 Origin: Costa Rica
⚗️ Process: Honey
🔬 Variety: Villa Sarchi
🔥 Roast: Medium
Note: Ruby recommends resting this coffee for 14–20 days following roast for optimal brewing.
Series 1
You can access this profile in the Fellow Drops folder of your Series 1! To access or edit the profile parameters when it is no longer on your Series 1, use this Series 1 Profile Link.
How to Access:
- Turn on your Series 1 espresso machine
- Navigate to “Profiles” on the touchscreen
- Scroll down and select “Fellow Drops”
- Select “Ruby Costa Rica Don Joel”
- Follow the guided workflow to pull your shot
- Enjoy!
Series 1 Profile Parameters:
- Dose: 18g
- Output: 45g
- Ratio: 1:2.5
- Target time: 37 seconds
- Temp: 200°F / 93.5°C
- Declining temp: Off
- Transition: Smooth
- Grind recommendation: Opus 2 – 0.8 - 1.4
Grind settings are a starting point – every grinder is a little different, so use this as your baseline and adjust to taste.
Preinfusion:
- Off or On: On
- Duration: 12 seconds
- Pressure: 3 bars
- Fill flow rate: 3 ml/s
Infusion 1:
- Duration: 5 seconds
- Pressure: 9 bars
Infusion 2:
- Duration: 5 seconds
- Pressure: 8 bars
Infusion 3:
- Duration: 5 seconds
- Pressure: 7 bars
Infusion 4:
- Duration: 5 seconds
- Pressure: 6 bars
Infusion 5:
- Duration: 5 seconds
- Pressure: 5 bars
Ramp Down:
- Off or On: Off
Tips
- Adjust grind size if your shot pulls too fast (grind finer) or too slow (grind coarser)
- Clean your Series 1 regularly for optimal performance
Pour Over (Stagg X / flat bottom)
Settings:
- Dose: 16g
- Water: 240g
- Ratio: 1:15
- Temperature: 206°F / 96.5°C
- Total brew time: 3:00–3:10
Recipe:
- Grind coffee at a medium setting
- Rinse filter with 206°F / 96.5°C water
- Bloom: Pour to 40g within 10 seconds, wait 40 seconds
- Pour to 100g by 0:55
- At 1:25, pour to 150g
- At 2:00, pour to 200g
- Final pour of 40g in the center (to 240g)
- Drawdown complete by 3:00–3:10
Grind Settings:
- Ode + SSP: 5-6
- Ode Gen 2: 4 - 5
- Opus: 4 - 5 (inner ring at 0)
- Opus 2: 3.5 - 4.5
Grind settings are a starting point – every grinder is a little different, so use this as your baseline and adjust to taste.
Aiden
You can access this profile in the Fellow Drops folder of your Aiden! To access or edit the profile parameters when it is no longer on your Aiden, use this Aiden Profile Link.
Single Serve
Settings:
- Ratio: 1:16
- Bloom Ratio: 1:2.5
- Bloom Time: 45 seconds
- Bloom Temperature: 201°F / 94°C
- Pulse Temperatures: 201°F / 94°C, 199°F / 93°C, 198°F / 92°C
- Pulse Count: 3
- Time Between Pulses: 30 seconds
Grind Settings:
- Ode + SSP: 5 - 7.2
- Ode Gen 2: 4 - 6.2
- Opus: 3 - 5 (inner ring at 0)
- Opus 2: 3.5 - 5.5 (Use finer settings for 150–250ml, coarser for larger volumes)
Grind settings are a starting point – every grinder is a little different, so use this as your baseline and adjust to taste.
Batch Brew
Settings:
- Ratio: 1:16
- Bloom Ratio: 1:2.5
- Bloom Time: 45 seconds
- Bloom Temperature: 201°F / 94°C
- Pulse Temperatures: 199°F / 93°C, 199°F / 93°C, 194°F / 90°C
- Pulse Count: 3
- Time Between Pulses: 30 seconds
Grind Settings:
- Ode + SSP: 7.2 - 10.2
- Ode Gen 2: 6.2 - 10
- Opus: 5.1 - 10 (inner ring at 0)
- Opus 2: 5.6 - 9.5 (Use finer settings for 450–750ml, coarser for larger volumes)
Grind settings are a starting point – every grinder is a little different, so use this as your baseline and adjust to taste.
