Brewing Analysis of Costa Rica Carmen Estate Natural Process Coffee_How to Brew Carmen Estate Coffee Beans

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[Costa Rican Coffee Genesis/Carmen Estate Microbatch]

Country: Costa Rica

Region: Western Valley

Processing Station: Finca Genesis Microbatch Processing Station

Altitude: 1700 meters

Varieties: Caturra/Catuai

Grade: SHB

Processing Method: Natural

01 | Processing Station Introduction

Piedades Alajuela is located in the renowned Western Valley region, cultivated at an altitude of about 1700 meters, primarily growing Caturra and Catuai varieties. Taking advantage of the local unique climate, the Genesis Processing Station has produced this microbatch natural coffee bean, which possesses rich fruit aromas and excellent cleanliness.

Genesis is one of Costa Rica's earliest microbatch processing stations, now managed by Oscar Méndez and his wife Olga. They have been producing coffee for many years, and the couple are leaders in their community, sharing much experience and knowledge with other farm owners. Oscar and Olga purchase coffee cherries from farmers in the region and process green beans at Genesis. Producers can simply pay for processing services or sell their cherries to the processing station, where the processed coffee will have the farm name attached to give credit.

Costa Rican Coffee Origin Introduction

The Western Valley (Valle Occidental) is one of Costa Rica's seven major coffee-producing regions. The harvest period in the Western Valley runs from November to mid-March of the following year, making it a region with a relatively long harvest season. The coffee flavor features fruit aromas with nutty almond notes. Western Valley beans are not as bright in acidity as those from the Tarrazú region; their flavor is more stable, but the flavor profile as the coffee temperature slightly drops is truly surprising because the flavor changes continuously. In terms of mouthfeel pursuit, it doesn't belong to the stunning type, but rather resembles the "enduring appearance, pleasant drinking" type.

Rich volcanic soil, ample sunlight, an annual average relative humidity as high as 81%, abundant rainfall, and an average annual temperature of 21.5°C make crops in this region grow vigorously and are also conducive to cultivating high-altitude quality coffee. Additionally, the Western Valley region has distinct wet and dry seasons. When the coffee harvest season begins, it enters the dry season, which means this region has sufficient sunlight for drying after washing. This advantage is rarely found in other producing regions of the country (almost all other famous producing regions in Costa Rica use machine drying). Average cultivation altitude: 1,000 to 1,600 meters.

Costa Rica's coffee industry started quite early. As early as 1820, the first batch of coffee was shipped to Colombia and Chile. In 1854, an exporter, with the assistance of Captain William Lyon of the British merchant ship "Monarch," successfully shipped 100 pounds of coffee to London, achieving instant success and being praised by British nobility as "golden beans" from Costa Rica.

03 | Green Bean Analysis

Caturra is a natural variety of Bourbon, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being more compact. Due to inheriting Bourbon's lineage, it has relatively weak disease resistance, but its yield is higher than Bourbon. Although discovered in Brazil, Caturra is not suitable for growing in Brazil, so it was not cultivated on a large scale there, but became widely popular in Central and South America, such as Colombia, Costa Rica, and Nicaragua.

Catuai is an artificial hybrid coffee variety of Caturra and Mundo Novo. Catuai has better resistance to natural disasters, especially wind and rain resistance. The Catuai plant is relatively low-growing. Compared to other coffee trees, Catuai's fruits grow more firmly and are not easy to pick. The fruits come in both red and yellow varieties.

Costa Rican Coffee Processing Method Introduction

This batch of coffee beans was harvested from highlands at 1700 meters altitude. The high-standard Genesis Microbatch Processing Station used natural processing for this bean. Before placing on drying beds, they selected fruits with intact skin, and after drying, they were moved indoors to maintain dryness, bringing the moisture content to around 10%. Oscar uses courtyard space to dry washed coffee, as well as drying beds for honey processing and natural methods.

Costa Rican Coffee Roasting Analysis

This coffee belongs to SHB grade, with quite hard bean density. Roasting uses higher heat to climb, with the yellowing point around 5 minutes and 30 seconds, then reduces heat and opens the air damper to enter the Maillard reaction. At 168°C, heat is reduced again to extend the Maillard reaction time. First crack occurs around 182°C. This natural bean needs heat reduction before first crack to prevent too rapid climbing that would cause bitterness. Drop at 195°C after 1 minute and 50 seconds.

FrontStreet Coffee Roasting Suggestion:

Yangjia 600g semi-direct heat roaster

Preheat the roaster to 200°C, open the air damper to 3, start the fire after 30S, adjust heat to 160, return temperature point 1-31-, maintain heat, yellow at 5-30-, grassy smell disappears, enter dehydration stage, reduce heat to 130, open air damper to 4. At 168°C, reduce heat again to 100.

At 8-30- dehydration complete, the bean surface appears wrinkled with black patterns, the toast smell turns to coffee aroma, serving as a prelude to first crack. At this time, reduce heat to 80 and pay attention to listen for the sound of first crack. First crack begins at 8-30-, fully open the air damper to 5. Development time after first crack is 2 minutes and 20 seconds, drop at 195°C.

This bean is dried using African-style natural drying racks, accurately controlling the processing quality of green beans, resulting in high overall balance, good sweetness, and very clean mouthfeel. It has fermented wine aroma, spice, and caramel fragrance, with initial acidity followed by sweetness in the mouth, and citrus, grapefruit flavors, with juicy sensation and refreshing berry aftertaste.

Costa Rican Carmen Estate Coffee Brewing Data

Recommended Brewing Method: Pour-over

Grind Size: 3.5 (Fuji R440 Japan)

Water Temperature: 90°C

FrontStreet Coffee Recommended Brewing Parameters: V60/90°C/1:15/15g coffee powder/medium-fine grind size/2 minutes brewing

30g water for bloom, bloom time 30s

Segmentation: Pour water to 120ml, pause, then slowly pour to 230ml

That is, 30-120-80, total extraction time 2 minutes

Other Drip-style Extraction Suggestions:

FrontStreet Coffee Suggestion: French press, 3.5-4 grind size/water temperature 90°C

FrontStreet Coffee Suggestion: Aeropress, recommended 2.5 grind size, water temperature 90°C

END

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