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

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style)

The Rich History of Costa Rican Coffee

The history of coffee cultivation in Costa Rica spans 150 years. Traditionally, Costa Rica has taken pride in their washed coffees. However, over the past decade or so, more innovative "dry" processing methods have become popular, with many micro-processing mills being established. Since water consumption is only 5% of traditional washed processing plants and they don't require large water tanks and drying grounds, these micro-processing mills can be located away from riverbanks. Additionally, the required investment is relatively small, making it affordable for many independent estates or small cooperatives. More importantly, new processing methods can shape coffee's acidity, complexity, aroma, body, and other characteristics through the degree of pulp removal.

Don Mayo Processing Mill

Aspiring to become a leader in Costa Rican coffee, Don Mayo Processing Mill may have 15 years of history, but it's actually a relatively young processing mill. The family cooperative was established in 1994, but it wasn't until 2005 that they set up their own processing mill. The mill is located about five kilometers north of San Marcos in Tarrazu, shouldering the responsibility of developing processing technologies and executing post-harvest processing for ten affiliated coffee estates. Since these estates are distributed on mountain slopes at altitudes ranging from 1500 to 1950 meters, all coffee produced by Don Mayo 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 species and growing conditions, combined with a first-class processing mill, have achieved quality that improves year after year—as evidenced by the frequent awards and rising rankings in recent COE (Cup of Excellence) competitions!

Don Mayo Processing Mill Excellence

Located about 5 kilometers north of San Marcos town in Tarrazu, it performs the work of refining green beans for its ten estates. All coffee produced by Don Mayo is of SHB grade. Costa Rican coffee is famous for its washed processing method, but in recent years, a new technology has given this coffee-producing country, originally known for washed processing, another way to interpret coffee flavors. This new processing technology is called "Miel," commonly known as Honey Process. "Honey Process coffee" with 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 processing method, and their repeatedly honored achievements are the best proof. They once scored a high of 90 points in COFFEE REVIEW.

FrontStreet Coffee Brewing Recommendations

FrontStreet Coffee hand-pour parameters recommendation: Suggest V60 dripper, Fuji R-440 grinder setting 3.5, water temperature 90°C, powder-to-water ratio 1:15, using 15 grams of coffee grounds to brew 225 grams of water, total brewing time 2 minutes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473