Don Jon
Roasted Medium for Espresso & Aeropress
Eligible for Free Domestic Shipping for orders above S$50
Don Jon is a single origin from Costa Rica with crowd favourite taste notes of chocolate, roasted nut (almond) and slight hint of citrus fruits. We offer it in either whole bean or drip bags. If milk-based coffee is your jam, it goes perfect with dairy or (some) plant-based milk.
We prefer our milk, plant-based and pair it with the Barista Almond Milk from MilkLab after exploring countless alternatives. If you’re gluten tolerant, Oatside’s Barista Blend comes in as a close runner up.
Featured generative artwork from Lammetje’s Undulation collection.
Roasted Medium for Espresso & Aeropress
Eligible for Free Domestic Shipping for orders above S$50
Don Jon is a single origin from Costa Rica with crowd favourite taste notes of chocolate, roasted nut (almond) and slight hint of citrus fruits. We offer it in either whole bean or drip bags. If milk-based coffee is your jam, it goes perfect with dairy or (some) plant-based milk.
We prefer our milk, plant-based and pair it with the Barista Almond Milk from MilkLab after exploring countless alternatives. If you’re gluten tolerant, Oatside’s Barista Blend comes in as a close runner up.
Featured generative artwork from Lammetje’s Undulation collection.
Roasted Medium for Espresso & Aeropress
Eligible for Free Domestic Shipping for orders above S$50
Don Jon is a single origin from Costa Rica with crowd favourite taste notes of chocolate, roasted nut (almond) and slight hint of citrus fruits. We offer it in either whole bean or drip bags. If milk-based coffee is your jam, it goes perfect with dairy or (some) plant-based milk.
We prefer our milk, plant-based and pair it with the Barista Almond Milk from MilkLab after exploring countless alternatives. If you’re gluten tolerant, Oatside’s Barista Blend comes in as a close runner up.
Featured generative artwork from Lammetje’s Undulation collection.
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Costa Rica Don Claudio
Region: Perez Zeledon, San Jose
Process: Washed
Varietal: Caturra, Catuai
Altitude: 1400 - 2000 MASL
Soil Type: Volcanic
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Espresso Recipe
Ratio: 1g of coffee to 2g of water
We use 17g of coffee for a 34g yield with a target extraction time of 25 to 30s
