Costa Rica - La Amistad Estate Coffee | Certified Organic by ARPE

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Costa Rica - La Amistad Estate Coffee Beans | Certified as Organic Green Beans by the Northern Region Agricultural and Food Agency

Coffee produced in Costa Rica is the most stable in quality among Central American countries. This is because Costa Rican coffee grows in suitable climates with good shade conditions, coupled with fertile soil and stable post-processing. Additionally, organized coffee cooperatives work closely with national coffee policies, allowing Costa Rican coffee to maintain its long-standing reputation. Currently, Costa Rica's processing methods are divided into two mainstream categories: 1) Traditional washed processing, and 2) The currently popular honey processing (Miel Process). Washed processing emphasizes a clear, clean taste with acidity that flashes like a razor blade and disappears quickly, while honey processing emphasizes increasing the complexity and sweetness of coffee beans. Well-known regions include Tarrazú, Tres Ríos, and Central Valley, but encouraged by coffee competitions, more and more small, beautiful estates that were previously unknown have gradually gained recognition, allowing people to taste multi-layered and diverse coffee beans.

Located in the Tarrazú region of Costa Rica, the La Amistad estate (translated from Spanish as "Friendship Estate") is an excellent estate that uses washed processing. Coffee grows in a privately owned nature reserve at elevations of 1,200 to 3,100 meters. La Amistad estate diligently protects the natural ecosystem, with coffee nutrients and fertilizers coming from a mixture of animal excrement, coffee fruit peel and pulp, and fallen leaves. The cultivation process strictly follows organic standards, with green beans certified by the O.C.I.A (Organic Crop Improvement Association), and certified as organic green beans by Taiwan's Northern Region Agricultural and Food Agency.

Costa Rican La Amistad estate coffee beans are smaller and emerald green in color, representing fresh coffee grown slowly at high altitudes.

Costa Rican La Amistad estate coffee beans have defective beans manually selected at about 3%. When roasted to light roast (City), the weight loss ratio of the coffee beans is 14%, with empty shells and defective beans accounting for 2%. The defective beans are few, with complete appearance and consistent color. During roasting, the cracking sound is crisp, and after roasting, there is little chaff and few empty shells. La Amistad estate coffee beans are a Costa Rican coffee that is free from excessive defects, clean, balanced, and elegant.

Light Roast - End of First Crack (City)

You can adopt a steeper heating curve to enhance the acidity (approaching grapefruit-like acidity) and express a sharp side, or you can use a gentler heating curve to make the acidity more moderate. Both are good light roasting techniques. The dry aroma is vanilla-like, and after brewing, it releases citrus fragrance. The lemon acidity is sharp and clean, with a bright, clear, and lively mouthfeel. The aftertaste has a light orange sweetness. This roast level emphasizes the clean and sharp acidity of the La Amistad estate.

Medium Roast - 60 Seconds After End of First Crack (Full City-)

When ground, you can smell a light berry fragrance and sweetness. After brewing, it releases a unique Assam tea aroma. The coffee color presents a fresh red like black tea, with a refreshing and clean mouthfeel. The aftertaste aroma and sweetness are perfectly balanced. This roast level mainly expresses the balance of aftertaste aroma and sweetness from the La Amistad estate.

Dark Roast - Beginning of Second Crack (Full City)

A light cheese fragrance is particularly obvious when grinding beans. In dark roast, the fruit acidity has disappeared, replaced by the sweetness of crystal sugar. It maintains a consistently light and clean mouthfeel without being heavy. The chamomile herbal aroma in the aftertaste is particularly delightful.

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90 degrees

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee grounds. First infusion with 25g of water, let bloom for 25 seconds. Second infusion to 120g, then stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly express the front, middle, and back end flavors of the coffee. Because the V60 has many ribs and faster drainage speed, stopping the pour can help extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473