Costa Rica Father Geisha Rich Fruit Aroma Vera Roaster Father Coffee

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Frontsteet Costa Rica Verola Processing Mill Priest Coffee

Costa Rica has eight major coffee producing regions: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, Turrialba, and Guanacaste. Tarrazu is one of the main coffee producing areas here.

40 kilometers south of San José in Costa Rica's Tarrazu region lies an area known as the "Saints Region," with an altitude of 1600-1650 meters. In the Tarraz-Frailes area, there are 63 coffee farming families, each with about 1-2 hectares of coffee plantations. They sell their harvested coffee cherries to large companies annually, earning meager profits. For the local Catholic population, priests not only preach but also serve as relatively educated and well-connected figures in the entire village.

Three years ago, the priest decided to leverage his connections to rent space from nearby processing mills, helping small farmers process coffee cherries into green beans and assisting them in finding better buyers.

Farm Introduction

Country: Costa Rica
Region: Tarrazu Frailes
Altitude: 1,400-1,700m
Processing Method: Washed
Variety: Geisha
Flavor: Rich fruit aroma, citrus, berries, sweetness, cocoa finish

FrontStreet Coffee Recommended Brewing Method: Pour-over

The bottom of the cake filter cup is flat, allowing the coffee grounds to distribute evenly at the bottom of the filter, enabling uniform coffee extraction. The special design uses filter paper creases instead of flow channels, not directly adhering to the filter cup, reducing the direct contact area between paper and cup while creating maximum extraction area. On one hand, this helps concentrate extraction, allowing hot water to drip down evenly and smoothly, making coffee extraction more efficient; on the other hand, it also slows down the cooling rate. The filter cup's flow rate is relatively slow, keeping the coffee grounds mostly immersed, so the extracted coffee tends to be more balanced.

Parameters & Technique: Grind size 5R (58% pass-through rate on China standard #20 sieve), water temperature 90°C, coffee-to-water ratio 1:15; bloom with 30g of water for 30 seconds, pour to 125g in stages, continue pouring to 226g when the water level drops to just below the coffee bed, remove the filter cup when the water level drops to just below the coffee bed. (Timing starts from bloom) Extraction time is 2 minutes 5 seconds.

Flavor: Aromas of jasmine flowers on the nose, with citrus, lime, sweet orange, and plum acidity in the mouth, nutty aromas in the middle, sucrose sweetness and green tea finish.

2. V60

Since the ribs of the V60 filter cup are curved from top to bottom and of varying lengths, ventilation during brewing is relatively smooth and the flow rate is quite fast. Because of this, the extracted coffee flavors tend to have more distinct layers. Geisha coffee itself has rich flavor layers, so I'll first use a V60 to brew a pot of Geisha—for the brewing technique, I'll use segmented extraction to increase the extraction rate of the beans.

Parameters & Technique: Grind size 5R (58% pass-through rate on China standard #20 sieve), water temperature 90°C, coffee-to-water ratio 1:15; bloom with 30g of water for 30 seconds, pour to 125g in stages, continue pouring to 226g when the water level drops to just below the coffee bed, remove the filter cup when the water level drops to just below the coffee bed. (Timing starts from bloom) Extraction time is 2 minutes.

Flavor: Aromas of ginger flowers on the nose, with lime, citrus, nectarine, and sweet orange acidity in the mouth, creamy aromas in the middle, brown sugar sweetness, with cocoa and tea-like notes in the finish. Rich flavor layers with prominent floral aromas.

FrontStreet Coffee Tips:

If you want to achieve a coffee with rich flavor layers, you can choose faster flow-rate filter cups like V60 or strawberry cups for brewing; while if you want to achieve a coffee with rich body, you can choose immersion-based equipment like siphon pots or cake cups for brewing!

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