Flavor Profile of Costa Rica Central Valley - Don Ricardo Micromill Yellow Honey Processed Caturra

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What is the flavor profile of Don Ricardo Micro Mill Yellow Honey Processed Caturra from Costa Rica's Central Valley?

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 it was first exported to Britain. 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, making it one of the countries with the most diverse coffee varieties.

The most common processing method in Central America is the washed process, but increasingly, countries are producing natural processed beans and honey processed beans (Miel Process), which have become particularly popular in recent years. This trend originated in Costa Rica. Today, Costa Rica has developed the "micro mill" revolution, where the main concept is that every small Costa Rican farm has its own dedicated processing facility. This allows for optimal handling of coffee beans from harvest to processing and bagging, with systematic arrangements to maintain freshness and avoid overripe defects, thereby achieving the best possible quality.

The Don Ricardo Micro Mill is located in the small village of Sarchi in Costa Rica's western valley region. The processed beans come from mountains at an altitude of approximately 1,400-1,500 meters. This is an excellent micro mill with over 200 years of history. The affiliated farm has transitioned to organic coffee cultivation and helps improve the community's environment, healthcare, and other aspects, making coffee production play an important role.

Farm Information

Farm Name: Don Ricardo Micro Mill

City: Sarchi

Region: Central Valley

Country: Costa Rica

Altitude: 1,400-1,500 meters

Coffee Characteristics

Variety: Yellow Caturra

Processing System: Honey Process (After harvest, the skin and pulp are immediately removed, then the beans with their mucilage layer are dried on raised bamboo beds in the drying field. After drying, the coffee with its parchment layer is mechanically removed to obtain the coffee beans)

Appearance: 17-18 screen

Grade: S.H.B

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

Aroma/Flavor: Sesame, vanilla, honey, black tea, chocolate, lemongrass

Acidity: Cherry, grapefruit

Complexity & Other Notes: High complexity, smooth texture, ripe tea flavor, high brightness, sweet fruity flavors

Recommended Brewing Method by FrontStreet Coffee

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 grind level 3.5

Brewing Method: Coffee-to-water ratio 1:15, using 15g of coffee grounds. First pour with 25g of water for 25 seconds pre-infusion. Second pour to 120g, then pause until the water level in the coffee bed drops to half, then slowly pour until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors 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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