Introduction to Costa Rica's Coffee Variety Sarchimor and Costa Rican Coffee Bean Prices

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FrontStreet Coffee · Introduction to Costa Rica's Sarchimor Coffee Variety and Coffee Bean Prices

The honey processing method for Costa Rican coffee beans is a processing approach介于日晒法和水洗法中间. It allows the coffee to retain the cleanliness of the washed method, while significantly increasing the sweetness and caramel flavor of the coffee (as the fruit pulp mucilage has extremely high sugar content) since it's sun-dried together with the fruit pulp mucilage. The honey processing method first appeared in Costa Rica in Central America, initially mainly because some high-altitude areas in Central America lacked water resources, so after using fruit pulp removers, the coffee fruits were sun-dried together with the fruit pulp mucilage.

The pectin mucilage part is the component with the highest sugar content in coffee fruits, and it's also an important part of the fermentation process in coffee processing. It can be said that this part determines 80% of the nutrient supply during the processing process. Yellow honey retains 60% of the pectin, red honey retains 75% of the pectin, and black honey almost never removes pectin.

Red honey retains about 75% of the pectin; compared to yellow honey, the drying time is longer, and it reduces the time of direct sun exposure, even using shade nets, continuing for about 12 days.

Costa Rican Coffee Bean Green Bean Analysis

Sarchimor was initially discovered by a Portuguese breeding research institution. After research and breeding, it was distributed to coffee-growing countries in Brazil, Central America, and South America.

Sarchimor and Catimor are currently the two most important disease-resistant bean varieties in the world. Their disease resistance comes from Timor, while their flavor comes from another bean variety. For example, in Sarchimor, the flavor comes from Villa Sarchi, while Catimor's flavor comes from Caturra. Although Sarchimor is not as widely cultivated as Catimor, it has considerable production in both Costa Rica and Brazil. The disease-resistant bean varieties derived from Sarchimor are extremely numerous, including Cuscatleco, IAPAR 59, Limani, Marsellesa, Parainema, and others.

FrontStreet Coffee Costa Rican Coffee Bean Roasting Analysis

This FrontStreet Coffee Costa Rican coffee bean is medium in size, medium in density, and medium in bean quality. New season beans themselves have higher moisture content. During the roasting process, it also absorbs heat relatively quickly, and the Maillard reaction process is relatively fast. The yellowing point occurs at about 5 minutes. In the first batch of roasting, the drop temperature was relatively high, with an entry temperature of 200 degrees, and the heat was also adjusted relatively high. During the roasting process, the heat was gradually reduced according to needs, adjusting the heat to finer levels when the beans entered the yellowing point, completed dehydration, and showed first crack signs, to avoid bean surface scorching. Under this operating method, the coffee's dehydration time is relatively shortened, with a temperature increase rate of 6-8 degrees every thirty seconds, and it enters first crack earlier to retain clean and bright acidity.

Roasting machine: Yangjia 600g semi-direct heat

When the furnace temperature reaches 200 degrees Celsius, add to the drum, air damper set to 3. After 30s, adjust heat to 160 degrees, air damper unchanged. Return temperature point at 1'35". Maintain heat. At 5'06", the bean surface turns yellow, grassy smell completely disappears, entering dehydration stage. Heat reduced to 130 degrees, air damper adjusted to 4.

Dehydration completed only at 7'50", heat reduced to 80. At 8'10", ugly wrinkles and black patterns appear on the bean surface, toast smell clearly turns to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 8'26", first crack begins, adjust heat to 50, air damper fully open to 5 (adjust heat very carefully, not so small that there's no crackling sound). After first crack, develop for 1'30", drop at 193.2 degrees.

This FrontStreet Coffee Costa Rican bean has obvious and sweet-sour sensations. The front section has lemon acid and apple flavors, the middle section has grapefruit peel flavors, and the back section has caramel sweetness and watermelon seed aftertaste.

FrontStreet Coffee Recommended Brewing Method: Pour-over

Filter: Hario V60

Water temperature: 90℃

Coffee-to-water ratio: 1:15

Grind size: BG 5R (Chinese standard 20-mesh sieve pass rate 58%)

Brewing technique: 32g of water for bloom for 32 seconds. Pour water to 126g in sections. When the water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from bloom) Extraction time is about 1 minute and 50 seconds.

Sweetness: ☆☆

Acidity: ☆☆

Bitterness: ☆

FrontStreet Coffee Costa Rican Coffee Bean Brand Recommendations

FrontStreet Coffee's own house-roasted FrontStreet Coffee Costa Rican coffee beans have full guarantees in both brand and quality. More importantly, the cost-performance ratio is extremely high. One package is 227 grams, with a price of only 95 yuan. Calculating based on 15 grams of powder per cup of coffee, one package can make 15 cups of coffee, with each cup costing only about 6 yuan. Compared to coffee shops selling cups for dozens of yuan each, this is truly a conscientious recommendation.

Important Notice :

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