Diversa Estate - Ultra Micro Batch | Honey Processed Flavor Profile of Venice, Cera, and Dilla Alghe Varieties

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Costa Rica - Finca Divisa | Micro-batch: Venecia, Purpurascens, Cera, Dilla Alghe Honey Process Flavor Profile?

Finca Divisa, located in La Amistad International Park (parque internacional la amistad) which spans across Costa Rica and Panama, boasts the world's rarest varieties and processing methods. Each experimental batch could become the future star of the coffee industry. Costa Rica - Garden of Varieties/Finca Divisa is the only region in the world that cultivates over 200 rare and precious coffee beans, nurturing exceptionally rare varieties. Therefore, the local owner doesn't call themselves a coffee estate but rather a coffee garden.

Over two hundred botanical varieties, mutations, and cultivars are all grown in his exotic Costa Rican "coffee garden," which is Finca Coffea Diversa, including some of the rarest varieties that you've never heard of or tasted before.

For each variety, Gonzalo only has a few trees, sold in 10kg small packages to knowledgeable roasters and friends on a first-come, first-served basis. Paradise first visited Coffea Diversa five years ago, where they met Gonzalo, and have been looking forward to sharing his rare variety coffees ever since.

This time, Paradise selected four varieties from the Coffea Diversa collection to create a set: Purpurascencs, Cera, Rume Sudan, and Dilla Alghe. All are processed using the honey method, lightly roasted, with 4 ounces of each variety.

Purpurascens

Purpurascens is a variant of Bourbon, with both leaves and cherries displaying a deep purple color.

Flavor: Citrus, clove flowers, berries, honey.

Cera

Cera is another exotic and rare Bourbon mutation, but the seed color is yellow rather than green.

Flavor: Citrus, berries, grape candy, heavy body.

Rume Sudan

Rume Sudan is a wild native species collected from the Boma Plateau in Sudan. Sasa Sastic used Rume Sudan to win the WBC championship in 2015.

Flavor: Lemon, lime, ginger, intense character.

Dilla Alghe

Dilla Alghe is a wild coffee originating from the southwestern region of Ethiopia, near the town of Dilla Alghe, hence its name.

The color of new leaves is slightly reddish, with extremely low yield, and few have tasted it.

Flavor: Tropical fruits, chocolate, berries, nuts, balanced.

Flavor Description:

Malic acid, honey texture, lime, plum, longan and citrus peel aroma and aftertaste, similar to Cabernet Sauvignon wine flavor and prominent character.

Located in La Amistad International Park (parque internacional la amistad) spanning Costa Rica and Panama, situated in one of Costa Rica's most remote regions. Traditionally not considered a coffee-producing area because it's a very challenging geographical region, so few coffee farmers have attempted to cultivate coffee here. However, this region possesses one of the world's best microclimates, soil, and altitude ranges for coffee cultivation, spanning from 1200-1350 meters above sea level.

Variety: Venecia/Venice

This is a rare variety developed in Costa Rica. This variety was discovered by a coffee farmer named Isidro Rodriguez in the village of Venecia, San Carlos, Alajuela province, at the foot of Poás Volcano in northern Costa Rica, and was named after its discovery location, Venecia village, similar to the naming method of Villa Sarchi. Venecia is a special variety selected from the natural mutation of Caturra. In addition to retaining the excellent flavor directly inherited from the Caturra lineage, this mutated and screened variety features slower fruit maturation and better tolerance to heavy rainfall, which are its main characteristics and the primary reasons for its special preservation.

Honey Wine Aroma Processing Method

In addition to special coffee beans, the estate often experiments with different processing methods, and this 48-hour sun-dried honey wine aroma processing method is one of them. After harvesting fully ripe red-purple coffee cherry fruits, they undergo 48 hours of sun-drying treatment, followed by honey processing while retaining some cherry pulp. Other versions in the same series include 24-hour and 72-hour sun-drying methods. Although this estate has many different special varieties of coffee beans, the production quantities are not large. As the name suggests, micro-batches are very small, generally limited in quantity but refined.

FrontStreet Coffee recommends:

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 grounds. First infusion with 25g water, 25s bloom. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Extraction time approximately 2:00.

Analysis: Using three-stage brewing to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and faster drainage, pausing during pouring can help extend the extraction time.

Important Notice :

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