A single-origin roast from Costa Rica, grown by Hector Bonillo and his family in the El Beneficio Micro-Lot, is limited to only one hundred bags.
To know the exact local and growing conditions of the coffee you’re drinking is a very special experience. The Dish team was lucky enough to have Sam Low, Atomic’s award-winning barista, take us through its story as he gently brewed our coffee, using the V60 drip method, before breakfast earlier this week.
The El Beneficio Lot produces small, high quality yields; keeping coffee varieties separate through the process of washing and drying. A slow drying method on patios and drying beds in the sun allows the full flavour development in the beans. And, just as it does with wine, the terroir of a region creates distinctive tasting characteristics in the bean, which in this case were smooth and fruit-driven.
For those of us more used to throwing back an espresso or two before breakfast this was an altogether softer, more refined flavour experience, but one that was to be savoured.
From Friday 18 July a limited edition of one hundred #001 bags will be available for purchase from Atomic.
For more information go to Atomic, 420 New North Road, Kingsland, Auckland or visit www.atomiccoffee.co.nz