Introduction to the Flavor Characteristics of Costa Rican Pirón Coffee

The Pirón processing plant is located in the famous Tarrazú region of Costa Rica, situated on the border of Leon Cortez town. It is owned by Edgar Urena and Efrain Mendez, with a total production exceeding 100 bags.

Caturra is a mutation of Bourbon, first discovered in Brazil. In terms of flavor, it carries lemon or citrus acidity with fruity sweetness. Although its sweetness doesn't match that of Typica and Bourbon, with proper roasting, it can perform exceptionally well. The sweetness of Caturra depends on the frequency and dosage of fertilization by growers, and the two-year harvest period with higher care costs restricts production volume. The raw beans appear yellow-green, typical of natural processed coffee, with a rich aroma of ripe fruits and fermented fruit notes. It smells of rich red wine fermentation, with flavors of nectarine, berries, oranges, and red berries upon tasting, accompanied by distinct red wine aftertaste and light sugarcane sweetness.

Geographical Environment

At an altitude of 1700 meters, coffee is dried on raised African beds. The natural drying process is labor-intensive and time-consuming, utilizing "28 days of slow sun drying." Coffee beans are turned daily to ensure even sun exposure and prevent mold growth. Their coffee possesses clean, abundant sweetness and fruity flavors.

Costa Rica Pirón Processing Plant Santa Maria Natural Process

Country: Costa Rica

Altitude: 1700-1800 meters

Processing Method: Natural Process

Variety: Caturra

FrontStreet Coffee Flavor Description: Honey apple flavor, followed by banana and cream notes, similar to loquat flavor with rich cocoa aftertaste.

FrontStreet Coffee Brewing Parameters Recommendation: V60/90°C/1:15/15g coffee powder/brew for about 2 minutes

Important Notice :

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