All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Fulcrum’s VP of Coffee, Blas Alfaro, first met brothers and coffee producers Ignacio and Martin Ceciliano at the Specialty Coffee Expo seven years ago, beginning a relationship rooted in shared values and long-term partnership. Their farm, Rio Conejo Estate, sits in Costa Rica’s West Valley region, tucked into the Talamanca Sierra mountains. While Costa Rica produces less coffee than many larger origins, this region is renowned for its exceptional quality, shaped by high elevations, rich soils, and a unique climate that yields coffees with bright acidity and complex flavor profiles.

This marks the third release of this single-origin F1 Hybrid from Rio Conejo. The Centroamericano variety represents a new generation of coffee—bred for disease resistance, higher yields, and outstanding cup quality. During our visit, the farm felt more like a jungle than a plantation, with intentional shade and native vegetation supporting soil health and biodiversity. Supported by Fulcrum’s commitment, Ignacio took a bold leap by planting this experimental hybrid—an investment in both sustainability and the future of coffee.

Variety: H1 Hybrid
Process: Natural
Region: West Valley
Altitude: 1,500 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.