Introduction to Costa Rica Tobosi Estate - How to Brew Costa Rican Coffee?

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Founded in 2010, Tobosi specializes in high-quality specialty coffee with the goal of becoming a leading supplier of premium beans. The company produces everything under a system of complete transparency with full traceability records, ensuring customers receive the finest products, and all of its quality services and manufacturing processes strictly follow environmental principles.

To achieve this goal, two estates have been established: Tobosi and Copey. Tobosi has selected the areas that best express coffee's character for cultivation, and both estates are managed with cultural practices that put environmental protection first.

Every region undergoes environmental testing and soil analysis to ensure the beans develop under ideal conditions with adequate nutrition, and all coffee is harvested entirely by hand.

FrontStreet Coffee's Recommended Brewing Parameters:

Pour-over: V60 dripper, small 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 between 90°C-91°C.

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

FrontStreet Coffee Recommendation

The French press is the easiest brewer to master - brewing with one is as simple as making tea: add grounds, pour hot water, stir, press, and pour. It is a full-immersion device with a metal mesh filter, so the water and grounds steep in direct contact and the finished coffee carries richer oils and a heavier, fuller body. Because it steeps for a long time, a light roast will pull out high acidity that masks the delicate florals and fruit, so the French press in theory suits medium or dark roasts best, which express sweetness and caramel-like flavors more fully.

If you prefer fragrant, floral coffee, FrontStreet Coffee suggests our Strawberry Candy - a Gesha blend custom-built from Costa Rican honey-processed coffee and Panamanian washed Gesha, combining the finest flavor traits of Central American coffee. Steeped in a French press, it releases rose, citrus, grape, and dried blueberry aromas, and with milk it turns into strawberry soft candy. If you want a low-acid black coffee with a full, oily body, choose FrontStreet PWN Golden Mandheling - one of Asia's most famous specialty coffees. Sorted three times by hand plus once by machine, the beans are uniform and translucent, and their medium-dark roast brings rich spice, caramel, cedar, and dark chocolate aromas, giving a French press brew with mellow body and good oils.

For grind size, FrontStreet Coffee recommends coarse granulated sugar - around setting 10.5 on an EK43s electric grinder or 26 clicks on a hand grinder, like small gravel rather than fine sand. Grind too fine and fines may slip through the metal mesh, leaving a sediment of sludge in the cup; if you do want a finer grind for more layered flavor, shorten the steeping time to avoid over-extraction. Use a 1:15 ratio (15 grams of coffee to 225 grams of water) for a strength of about 1.1-1.2%, and brew around 90°C - let boiling water rest 2-3 minutes if you have no thermometer, or go 1-2°C above your usual pour-over temperature to compensate for the lack of agitation. Finally, steep for about 4 minutes as a starting point (shorter risks thinness with light roasts; much beyond 5 minutes can turn dark roasts bitter), then press slowly and pour gently, leaving the sediment behind - and enjoy.