Costa Rica Three Rivers Region Coffee | What is the Flavor Profile of Coral Mountain Estate Natural Process Caturra SHB Grade?

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Costa Rica Three Rivers Region Coffee | Coral Mountain Estate Natural Process Caturra SHB Grade Flavor Profile?

Costa Rica's coffee-growing terrain is volcanic, featuring fertile volcanic ash, moderate and suitable temperatures, and stable, abundant rainfall - all factors contributing to coffee being one of the country's main agricultural products. Its coffee beans are all Arabica varieties. With pure flavor and pleasant aroma, they possess impeccable balance in both acidity and mouthfeel. Coffee beans produced in Costa Rica's high-altitude regions are world-renowned - rich, mild in flavor, yet extremely acidic. The coffee beans here are carefully processed, which is why high-quality coffee is achieved. Costa Rica is located south of the capital San José in the Tarrazú region, one of the country's valued coffee-growing areas. Tarrazú is one of the world's major coffee-producing regions. Coral Mountain Estate is located between three major production areas: Tarrazu, Cotalillo, and Tres Rios. The special triangular terrain creates a microclimate effect, resulting in unique and excellent nutrient content. Each fruit must be harvested at optimal ripeness, and hand-picking methods ensure Coral Mountain's exceptional quality.

In 1729, coffee was introduced to Costa Rica from Cuba. Today, its coffee industry is one of the best-organized in the world, with yields reaching 1,700 kilograms per hectare. Costa Rica has only 3.5 million people but over 400 million coffee trees, with coffee exports accounting for 25% of the country's total export value. Costa Rica's volcanic soil is very fertile and well-drained, especially in the Central Plateau region, where soil consists of several thick layers of volcanic ash and dust. Costa Rican coffee beans are full-bodied, with ideal acidity and unique, intense aroma. In 1948, the Costa Rican government established a dedicated coffee department (ICAFE: Instituto del Café de Costa Rica, now managed by the official coffee office Oficina del Café), primarily to assist estates from cultivation through post-processing to sales system improvements. The region is also very careful with export coffee processing. Coffee beans considered substandard are dyed with blue plant dye and returned to domestic sales. Today, about one-third of Costa Rica's population works in coffee or coffee-related industries, and local per capita coffee consumption is twice that of Italy or the United States. These policies demonstrate the government's support for the coffee industry, indirectly contributing to Costa Rica's excellent coffee quality and higher competitiveness compared to other countries.

Three Rivers Coffee, grown at altitudes of 1,200-1,650 meters with harvest season from December to March, is produced in the vicinity of Irazu Volcano. This gourmet coffee nurtured by volcanoes is considered Costa Rica's "Bordeaux" coffee. This region is located on the Pacific watershed with distinct dry and wet seasons. The Three Rivers region is a traditional coffee-producing area, and every cup of coffee from this region offers balanced, rich flavor that leaves a lasting impression. The sweetness balances its acidity, with crisp fruit notes accompanied by cocoa aroma, plus an elegant magnolia blossom fragrance - just as its name suggests. The mouthfeel is clean, sweet, and persistent. After dark roasting, the coffee beans exude elegant notes of honey nuts, plums, and allspice, leaving a gentle yet unforgettable taste sensation. Three Rivers region coffee offers balanced, rich flavor, with a refreshing, slightly acidic sensation perfect for savoring as the first cup of coffee in the morning. Three Rivers coffee has stable production, excellent quality, and strictly selected hard bean varieties - a proud product of Costa Rica.

Cupping Notes:

Dry Aroma:

Honey fragrance, ripe fruit aroma, creamy scent, almond fragrance, caramel sweetness, and melon fruit aroma.

Wet Aroma:

Melon fruit fragrance, woody aroma, nutty scent, jasmine white flower notes, and oolong tea essence.

Sipping:

The initial sip reveals uplifting melon fruit notes with ripe fruit sweetness and white flower aromatics. The acidity is clean and smooth. The mid-palate presents nutty flavors and tea-like sensations, while the finish shows distinct wheat-like notes with exceptional lasting sweetness. The overall flavor is harmonious and balanced, with a long aftertaste that persists.

Estate Details:

Estate: Coral Mountain Estate

Grade: SHB

Processing: 100% Sun Dried

Altitude: 1500 meters

Variety: Caturra

FrontStreet Coffee Recommended Brewing:

V60 Pour-over Method

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:15. Using 15g of coffee, first pour 25g of water for a 25-second bloom. Second pour to 120g, then pause until the water level drops to halfway before continuing. Slowly pour until reaching 225g total. Extraction time approximately 2:00 minutes.

Analysis:

Using a three-stage brewing method to clearly define the front, middle, and back-end flavors. Because the V60 has many ribs and drains quickly, pausing during pouring extends extraction time, allowing for better extraction of the final nut and chocolate notes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473