Introduction to Costa Rica Bonanza Finca West European Estate & Costa Rica Coffee Pour Over Parameters

The Rich History of Costa Rican Coffee

Coffee cultivation in Costa Rica spans 150 years. Traditionally, the country has taken pride in its washed coffees. Over the past decade or so, however, more innovative "dry" processing methods have become popular, and many micro-mills have been established. Because these micro-mills use only 5% of the water consumed by traditional washed processing plants, and need neither large water tanks nor extensive drying grounds, they can be located away from riverbanks. The investment required is also relatively small, putting them within reach of many independent estates and small cooperatives. More importantly, the new methods can shape a coffee's acidity, complexity, aroma and body through the degree of pulp removal.

Don Mayo Processing Mill

Aspiring to lead Costa Rican coffee, Don Mayo Processing Mill may have 15 years of history, but it is in fact a relatively young mill. The family cooperative was established in 1994, though it wasn't until 2005 that it set up its own mill. The mill lies about five kilometers north of San Marcos in Tarrazu, where it carries responsibility for developing processing technologies and executing post-harvest processing for ten affiliated coffee estates. Because those estates are distributed across mountain slopes at altitudes of 1500 to 1950 meters, all the coffee Don Mayo produces is of SHB (Strictly Hard Bean) grade.

Beneficio Estate

Beneficio Estate owns the three highest-altitude coffee farms of Don Mayo Processing Mill, with elevations from 1645 to 1693 meters. The main cultivated variety is Caturra, a variant of the old Bourbon variety. Excellent tree stock and growing conditions, combined with a first-class mill, have produced quality that improves year after year - as shown by the frequent awards and rising rankings in recent Cup of Excellence competitions.

Don Mayo Processing Mill Excellence

Located about 5 kilometers north of San Marcos town in Tarrazu, the mill refines green beans for its ten estates. All the coffee Don Mayo produces is SHB grade. Costa Rican coffee is famous for its washed processing, but in recent years a new technology has given this washed-processing country another way to interpret coffee flavor. The new technique is called "Miel," commonly known as honey process. Honey-processed coffee, with its increased sweetness, low acidity and complex mouthfeel, has become a sought-after target in the coffee world in recent years. Don Mayo is a leader in this method, and its repeatedly honored results are the best proof - it once scored as high as 90 points in COFFEE REVIEW.

FrontStreet Coffee Brewing Recommendations

FrontStreet Coffee's hand-pour parameters: use a V60 dripper with a Fuji R-440 grinder setting of 3.5, a water temperature of 90°C and a coffee-to-water ratio of 1:15 - 15 grams of coffee grounds brewed with 225 grams of water, for a total brewing time of 2 minutes.

FrontStreet Coffee Recommendation

If Costa Rica's honey processing is what interests you, FrontStreet Mozart is the obvious place to start. It comes from Costa Rica and is made with a raisin honey process - an innovative refinement of the traditional yellow, red and black honey styles in which the coffee cherries are pre-dried on raised beds for at least three days, reaching a raisin-like state, before the skin and pulp are removed and the honey steps are completed. The technique retains 100% of the mucilage, which makes it notably harder to control than even black honey processing. The reward is a rich, warm fruit sweetness: whether you brew it as a pour-over, a cold brew or in a Moka pot, FrontStreet Mozart shows distinctive osmanthus, pineapple and raisin aromas.

FrontStreet Gidding Cooperative is a good counterpoint for those who prefer a cleaner, more delicate cup. This washed single origin from the Gidding co-op in the Woka area of Yirgacheffe delivers jasmine florals over bright citrus acidity with green tea and honey nuances. Brew it with the same V60 setup recommended above, and it shows why so many drinkers make it their first step into specialty coffee.