Costa Rica Tarrazu Valley | Pena Farm Yellow Honey Caturra/Bourbon/Tipica

Costa Rica Tarrazu Valley | What are the flavors of Pena Farm's Yellow Honey Caturra/Bourbon/Typica?

Costa Rica produces the most stable and highest quality coffee in Central America, with a very long history of coffee production dating back to the 19th century when coffee was already being exported to Britain as early as 1800. By 1880, the concept of specialty coffee had not yet formed, and many high-quality, high-altitude coffees (S.H.B.) were mixed with coffees from flatlands without special selection. Due to the country's narrow topography, factors such as latitude, altitude, soil, rainfall, and temperature vary greatly, giving rise to a rich variety of coffee beans. However, in Costa Rica, the Robusta variety is legally prohibited from cultivation—only Arabica varieties are permitted. Common varieties include Caturra, Catuai, Villa Sarchi, Geisha, Bourbon, and Villalobos. The most common coffee processing method in Central American countries is the washed process, though more and more countries are producing natural-processed beans, as well as the increasingly popular honey-processed beans (Miel Process) in recent years, a trend that originated in Costa Rica.

Today, Costa Rica has responded to the demands of foreign coffee buyers by developing a "micro mill" coffee revolution. The main spirit of the micro mill movement is to enable every small Costa Rican farm to have its own micro-processing system. This allows farms to handle everything from coffee harvesting to processing and bagging without relying on others. Farms can process their own coffee beans using the simplest, fastest, and most inexpensive methods, ensuring the best coffee quality and better profits for the farm. However, this also means that small farms must take responsibility for the coffee they produce and process.

In Costa Rica, honey processing and natural-processed beans have emerged from the specific challenges faced by small farms. Pena Farm is located in the Tarrazu Valley, about 70 kilometers southwest of Costa Rica's capital, San José. This is a paradise region with abundant green vegetation and clear rivers. Coffee is harvested once a year, with the harvest season beginning in December and continuing until March of the following year. The area receives an average annual rainfall of 2,900 millimeters and has an average temperature of 18 degrees Celsius.

Property Characteristics

Farm Name: La Pena

Farmer: Santa Cruz

Region: Tarrazu Valley

Country: Costa Rica

Altitude: 1,650–1,700 meters

Coffee Characteristics

Variety: Caturra, Bourbon, Typica

Processing System: Honey Process

Harvest Time: End of November – March

Top Jury Descriptions: Cupping roast level begins at 60 seconds after first crack (Cinnamon roast)

Aroma/Flavor: Clove, peanut, cinnamon, red tea, basil, peach, maple syrup, caramel

Acidity: Apple, blueberry, yellow lime, with a smooth, ester-like mouthfeel

Complexity and Other: Excellent dry aroma of spices, simple and clean with limited variation, velvety mouthfeel, sweet peach and apple notes

Overall Style Characteristics: Very smooth, sweet honey peach, new century flavors

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Technique: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour up to 120g, then pause. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage pour to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour helps extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473