2012 COE Competition Third Place Batch | Costa Rica Oak Manor Washed Catuai, Catdora

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2012 COE Competition Third Place Batch | Flavor Profile of Costa Rica El Roble Estate Washed Catuai and Caturra?

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. As early as 1800, coffee was already being exported to Britain. By 1880, when the concept of specialty coffee had not yet formed, many high-altitude quality 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, with only Arabica varieties being permitted. Common varieties include Caturra, Catuai, Villa sarchi, Geisha, Bourbon, and Villalobos. Among Central American countries, the most common coffee bean processing method is the washed process, though increasingly more countries are producing natural processed beans, as well as the recently popular honey processed beans (Miel Process), a trend that originated in Costa Rica.

Today, Costa Rica has responded to the demands of international coffee buyers by developing a "micro mill" coffee revolution. The main principle of micro mills 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 independently, without relying on others. Farms can process their coffee beans using the simplest, fastest, and most inexpensive methods, ensuring optimal coffee quality and better profits for the farms. However, this also means that small farms must take responsibility for the coffee they produce and process.

El Roble Estate was the third-place winner in the 2012 C.O.E. International Coffee Cupping Competition. Zhida Coffee imported the award-winning batch, not just any beans from El Roble Estate. The difference between these will be explained in a series of clarifications by Zhida Coffee in July through their "Coffee Molecular Science" Facebook page, where you'll get a glimpse of the true appearance of competition beans. El Roble Estate is now in its third generation under María Emilia Quirós Segura, who focuses intensely on coffee quality and environmental conservation. The farm has dedicated areas for producing competition beans, along with specialized private processing facilities and warehouses. All processes are carefully controlled. Importing this coffee is exciting, and Zhida will once again bring you high-quality, fully transparent Costa Rican competition beans.

Property Characteristics

Farm Name: María Emilia Quirós Segura

Farmer: El Roble Estate

Region: Tarrazu

Country: Costa Rica

Altitude: 1,800-1,850 meters

Coffee Characteristics

Variety: Caturra, Catuai

Processing System: Fully Washed and Sun Dried

Overall Style Attributes: Very clean, clear and smooth, pleasant aftertaste

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 grind setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back flavor profiles of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring helps extend the extraction time.

Important Notice :

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