Introduction to Costa Rica Santa Cruz Estate - How to Brew Costa Rica Pour-Over Coffee
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The Story of Santa Cruz Estate
The Zamora Picado family began their coffee business in the 1970s, when the estate owner Mr. Egidio Zamora Navarro started growing coffee in the micro-region of Alto Canet, located in what is now the Santa Cruz Estate in the Tarrazú region. Today, under the core principles of meeting international consumer demand and creating market value, the second-generation operators—brothers Jacob, Esteban, and Felipe—focus more intensely on operating their own processing plant. Their operational emphasis lies in producing micro-batch specialty coffee, implementing refined processing procedures, and marketing specialty coffee.
The coffee growing area is located in Tarrazú, standing at extremely high altitudes reaching up to 1,975 meters. These geographical conditions contribute to the coffee's bright acidity and unique flavor profile. The average annual temperature ranges from 12°C to 24°C, with sufficient annual rainfall of 2,400 centimeters and relative humidity of 84%. During the dry season, humidity significantly decreases, providing excellent drying conditions for the green beans during the drying stage. Under the current estate owner's plan, Santa Cruz Estate and its processing plant produce only about 200 quintals (approximately 20,000 kilograms) of green beans annually, with Caturra and Catuai as the main cultivated varieties.
Brewing Parameters
FrontStreet Coffee suggests the following brewing parameters:
- Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C
- French Press: Recommended grinder setting 4, water temperature 90°C
- Siphon: Recommended grinder setting 4, water temperature 90°C-91°C
- AeroPress: Recommended grinder 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
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