Introduction to Costa Rica Rosa Estate and Costa Rican Coffee Flavor Characteristics

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Costa Rican Coffee: Quality and Excellence

Costa Rican coffee is the most stable quality among Central American coffees. This is primarily because coffee grows in a natural environment under complete shade from large trees, with cool and rainy nights and significant temperature differences between morning and evening. Coupled with fertile soil and continuously improving post-harvest processing, Costa Rican coffee has maintained its reputation and has long been a benchmark for Central American coffee.

The most well-known growing regions include Tarrazú, Tres Ríos, and the Central Valley. However, stimulated by coffee cupping competitions, many estates have become increasingly sophisticated. More and more small, beautiful estates that were previously unknown are gradually gaining recognition, allowing people to taste Costa Rican coffee beans with more layers, varieties, and processing methods. Today, Costa Rica's processing methods are also developing in multiple directions. In addition to the well-known traditional washed method and the currently popular honey process (Miel Process), there are even natural processed beans in this water-rich country. These approaches are all designed to compensate for the drawback of thin mouthfeel.

The Meaning of Rosa

Rosa is Spanish and English for Rose.

Naranjo Cooperative: Premium Growing Region

Located in the Naranjo Cooperative of the Western Valley, which has the most outstanding coffee quality in Costa Rica in recent years, this region is even better than the Tarrazú region that Chinese people are familiar with. Coffee grows in fertile land at elevations of 1,100 to 1,300 meters, with pure spring water environments. The cooperative has about 2,360 members, and December and February are busy harvest periods each year. After drying, the coffee is wrapped in parchment to maintain 12-14% humidity. The main varieties are Caturra and Catuai. Similarly, the honey processed beans from the Naranjo Cooperative have also broken through the previous standards of Costa Rican honey processing methods.

FrontStreet Coffee's Brewing Recommendations:

Pour-over: V60 dripper, small Fuji R440 grind setting 3.5, water temperature around 90°C.

French Press: Recommended grind setting 4, water temperature 90°C.

Siphon: Recommended grind setting 4, water temperature 90°C to 91°C.

AeroPress: Recommended grind setting 3.5, water temperature 90°C.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473