costa rica coffee
La Casita
by axil coffee roasters hawthorn · hawthorn, australia
you'll taste stone fruit before peach. this is la casita, an anaerobic costa rica from axil coffee roasters hawthorn.
the bean
- origin
- costa rica
- region
- west valley
- process
- anaerobic
- status
- in stock
common questions
What does La Casita taste like?
la casita leads with stone fruit and peach, backed by honey and honeycomb sweetness. the anaerobic process amplifies that fruit character, giving the cup a ripe, syrupy quality.
How is La Casita grown and processed?
it's grown in costa rica's west valley region and processed anaerobically, where coffee cherries ferment in sealed, oxygen-free tanks before drying. this method is known for intensifying fruit flavours and sweetness.
How should I brew La Casita?
filter methods such as pour over or batch brew tend to suit anaerobic coffees like this one, letting the peach and honeycomb notes read clearly. if pulling it as espresso, a slightly longer ratio can help balance the sweetness without muddying the fruit.
about axil coffee roasters hawthorn
you're on burwood road, which isn't the kind of street that asks for your attention but gets it anyway. hawthorn has that quality more broadly, a melbourne inner-east suburb that feels like it's been quietly confident for decades. axil sits at 322 and has built a reputation locally that holds up on its own terms, not through hype. what you get here is a roaster that takes the sourcing and the roasting side seriously, not just the café front. if you're the kind of person who wants to understand what's in your cup, this is a good place to be curious. the locals seem to agree, and the standing in this part of hawthorn isn't something you maintain without consistency. worth making burwood road part of your morning.
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