Costa Rica Dota Valley | Piraira Estate Mixed Varieties Washed | Roasting and Pour-over Techniques

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Costa Rica - Dota Valley "La Pira" Caturra/Catuai/Typica/Geisha Washed

Region: Santa María de Dota, San José Province

Farm Owner: Carlos Ureña Ceciliano

Varieties: Catuai 50%, Caturra 25%, Typica + Geisha 25%

Harvesting Method: 100% hand-picked selection

Processing Method: Washed processing (Microbeneficio La Pira de Dota processing station)

Drying Method: 100% natural sun-dried using "African beds"

Altitude: 1600-1750 meters

Tasting Notes:

Sweet caramel notes, bright fruit acidity, hints of ginger and floral notes, refreshing and elegant.

FrontStreet Coffee Roasting Recommendations:

For this mixed-variety coffee bean, the dehydration stage during roasting is best done with medium heat to achieve consistent dehydration. The dehydration level should be based on the Caturra, Catuai, and Geisha varieties. Roasting method: Set air intake to 20% when adding beans. Increase heat at the browning point for aroma enhancement while opening the air intake to 50%. At first crack, set air intake to 80%. Heat can be fine-tuned based on ROR conditions with adjustments around 5%. It's recommended to finish roasting at the end of first crack to a medium-light roast to preserve floral and fruity aromas.

Pour-Over Brewing Tips:

V60 dripper, medium-fine grind, 1:16 coffee-to-water ratio, water temperature 89-91°C

Other Brewing Recommendations:

French Press: Medium grind, 1:15 coffee-to-water ratio, water temperature 88-90°C

Siphon: Medium-fine grind, 1:15 coffee-to-water ratio, water temperature 88-90°C

25% of Costa Rica's land consists of national parks or designated protected areas, making it an advanced country in environmental protection. Under constitutional guarantees for environmental rights, comprehensive laws exist regarding biodiversity conservation, wildlife preservation, forest protection, and water quality maintenance. In such an environment, the coffee produced is also coffee that considers environmental sustainability.

La Pira was purchased 50 years ago by the current farm owner Carlos Ureña's father. The farm's name comes from his father's nickname "Piro." After inheriting from his father, he produced coffee beans for many years as a certified organic producer, but due to very high production costs, he transitioned to sustainable farming methods. He uses a method unique to Costa Rica - raising sheep in the farm to control weed growth. This approach eliminates the need for herbicides. Unlike goats or other animals, sheep don't eat coffee tree leaves, and their excrement becomes nutrition for the coffee trees. What distinguishes La Pira from other Costa Rican farms is that it has only 7 hectares of land, producing very small quantities yet exquisite coffee beans.

The processing method is semi-washed, mechanically removing the pulp but not completely, leaving some pulp residue, then sun-drying using African beds. The retained pulp provides sugar to the coffee beans and adds complex flavors, which is one reason why this La Pira coffee tastes so exceptional.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473