Introduction to Costa Rica's La Minita Micro-Mill: How to Brew Costa Rican Coffee?

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Costa Rica: A Coffee Paradise with Over 200 Years of Heritage

Coffee has taken root and flourished in Costa Rica for over 200 years. Although the country ranks third from the bottom in terms of land area among Central American producing nations, it plays an indispensable and crucial role in the coffee world.

Currently, Costa Rica has a total population of approximately 4.5 million people, yet it boasts more than 400 million coffee trees. Coffee exports account for 25% of the country's total export value. According to local statistics, about one-third of the population is involved in coffee-related industry chains. It's no exaggeration to say that coffee has transformed this country's standard of living.

Costa Rica possesses uniquely favorable natural conditions: fertile volcanic ash soil, mild and suitable temperatures, stable and abundant rainfall, sufficient daytime sunlight hours, and significant day-night temperature variations. All these factors contribute to coffee becoming one of Costa Rica's primary agricultural products.

The country produces various grades of green coffee beans, from commercial affordable Arabica beans to those that have won the Cup of Excellence (COE) competition, including the temple-level Geisha coffee variety. Additionally, there are countless post-processing methods in white, yellow, red, and black varieties, creating a dazzling and overwhelming array of choices.

Traditional classification methods divide Costa Rica into seven producing regions, distributed from northwest to southeast along the inland central plateau: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, and Turrialba. However, with the evolution of specialty coffee, the regulations for large producing regions can no longer satisfy the curiosity of coffee enthusiasts pursuing quality. This has led to the discovery of more and more micro-regions and small batches from small estates.

FrontStreet Coffee's Recommended Brewing Parameters:

Pour-over: V60 dripper, grind with Fuji R440 at 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~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