Costa Rica Brumas Processing Plant | Dona Cremancy Estate Geisha Honey Process COE #2

Costa Rica Brumas Processing Plant | Dona Clemencia Estate Geisha Honey Process COE #28 Batch Flavor?

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

The Brumas Processing Plant (Beneficio Brumas del Zurqui) was founded in 1880 by the Rodríguez Carballo family and is now managed by Juan Ramón Alvarado Rodríguez. Dona Clemencia Estate (Finca Dona Clemencia) is a new estate he purchased three years ago, renamed to Dona Clemencia Estate in honor of his mother Don Juan Ramon. This estate grows only one hectare of Geisha variety, which just had its first harvest this year in 2017 with limited quantity. It participated in the Costa Rica Cup of Excellence (COE) competition and won 28th place. This batch is the 28th place international auction batch.

In 2002, when Juan Ramón Alvarado Rodríguez first established the processing plant in the Central Valley, there were only three small processing plants in this area, including his own. Costa Rica has a long history of coffee cultivation, but in the past decade or so, the more innovative "dry" processing method has become popular, collectively known as the new "honey processing" method. This utilizes the pulping machine's function to adjust the degree of pulp removal, producing "honey sensation" ranging from light to strong (from white, yellow-red-white, to yellow-red-black as colors deepen), each with acidity, complex aroma, and rich body—each with depth and unique characteristics. Honey processing was first started in Costa Rica.

At the same time, Costa Rica has also developed the unique characteristics of micro-mills (micro mill), with the main development goal being to enable every small farm to have its own bean processing system. This allows the entire process from harvesting to processing to be completed by the farm itself, enabling them to produce the best distinctive green coffee beans according to their unique processing methods. Brumas Estate (Finca Brumas del Zurqui) has its own family-style green bean processing plant. The original meaning of "Brumas" is "valley filled with clouds and mist." In addition to growing coffee, the estate also assists neighboring estates and small coffee farmers with processing. Coffee has been grown here since 1880.

In 2006, Brumas won the Costa Rica National Coffee Competition Championship, and the estate's "honey processing method" immediately gained attention from coffee merchants from various countries. Therefore, since 2007, Brumas coffee beans have always been sold out before the competition. This international auction micro-batch is a Geisha variety honey-processed coffee from Dona Clemencia Estate (Finca Dona Clemencia), processed by the Brumas del Zurqui processing plant under the Brumas Estate family. Brumas Estate is a micro wet-processing plant (Brumas del Zurqui) established in 2002 by the Juan Ramon Alvarado and Natalia Gomez family. This family has been engaged in coffee cultivation and production for over a century, especially Juan Ramon Alvarado.

He is a leader in honey-processed coffee technology, and his processing plant won third place in the 2016 Costa Rica Cup of Excellence (COE). In 2015, the family member Natalia Gomez's estate El Beneficio participated in the COE competition through Brumas Processing Plant's honey processing technology experience and won second place, showing that the fame of his family estate and processing plant technology is by no means accidental. Juan Ramon Alvarado currently has multiple estates: Zamora, La Nena, and others. Coffee varieties grown include Bourbon, Caturra, Geisha, and others.

Coffee Information

Region: Central Valley

Estate: Dona Clemencia Estate (Finca Dona Clemencia)

Processing Plant: Brumas Processing Plant (Beneficio Brumas del Zurqui)

Variety: Geisha

Altitude: 1,450 to 1,600 meters

Grade: European Standard Strictly Hard Bean (SHB)

Processing Method: Honey Process

Harvest Period: November - March

Certification: N/A

Flavor Description: Floral notes, sweet orange, lychee, bright and layered acidity, clean and transparent mouthfeel, excellent layer variation, lingering aftertaste.

Award-winning Estate Records from Brumas Processing Plant (Brumas del Zurqui):

2017 Costa Rica Cup of Excellence (COE) 19th Place - Finca El Centro

2017 Costa Rica Cup of Excellence (COE) 20th Place - Finca El Beneficio

2017 Costa Rica Cup of Excellence (COE) 28th Place - Finca Doña Clemencia

2016 Costa Rica Cup of Excellence (COE) 2nd Place - Finca El Centro

2016 Costa Rica Cup of Excellence (COE) 3rd Place - Finca El Centro

2015 Costa Rica Cup of Excellence (COE) 6th Place - Finca El Centro

2015 Costa Rica Cup of Excellence (COE) 2nd Place - Finca El Beneficio

2014 Costa Rica Cup of Excellence (COE) PK Competition 10th Place

2014 Costa Rica Cup of Excellence (COE) PK Competition 18th Place - La Nena

2013 Costa Rica Cup of Excellence (COE) PK Competition 7th Place - La Nena

2013 Costa Rica Cup of Excellence (COE) PK Competition 12th Place - Zamora

2012 Costa Rica Cup of Excellence (COE) PK Competition 1st Place - Zamora

2012 Costa Rica Cup of Excellence Alliance Competition (Excellence for Coffee A) 1st Place (Cupping score 93.47)

2012 Best Coffee Improvement Contribution Award from the Ministry of Agriculture and Livestock and the Coffee Institute of Costa Rica

2006 Costa Rica Non-Coffee Management Promotion Official Unit (SINTERCAFE) Cupping Competition 2nd Place

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee, first pour 25g water for 25s bloom, second pour to 120g then stop pouring, wait until the water level in the coffee bed drops to half before continuing to pour, slowly pour until reaching 225g, extraction time around 2:00

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because V60 has many ribs and faster drainage speed, stopping the pour can help extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473