Coffee Garden—Costa Rica Divisa Estate Coffea Diversa Garden

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Costa Rica's Diversa Garden: A Paradise of Rare Coffee Varieties

Costa Rica is located in Central America, where the climate and soil conditions are ideal for coffee bean cultivation. Coffee has a history of over two hundred years here. Today, FrontStreet Coffee would like to introduce you to a estate that grows rare coffee varieties—Diversa Garden.

Remote Location with Unique Conditions

Few people may have heard of Diversa Garden. In fact, this estate is located in a relatively remote area of Costa Rica, at an altitude of 1,200-1,300 meters, in a region that traditionally does not produce coffee. Despite the favorable microclimate, soil, and altitude, few have attempted to grow coffee there due to its geographical inaccessibility.

The location is very close to the mountaintops of the Talamanca range near La Amistad Park, influenced by both Atlantic and Pacific climates. This unique climate combination contributes to the distinctive flavor profile of coffee grown here.

A "Coffee Garden" Business Model

Unlike most coffee farms, Diversa Garden operates under a "coffee garden" business model. Different from estates that primarily grow Bourbon, Caturra, Typica, and other common varieties, this estate cultivates many local and even exotic rare varieties and their mutants, boasting over 700 coffee varieties, plant species, cultivars, and mutant types. It's worth mentioning that most of these varieties grown here cannot be found anywhere else in the world, making this the only place where rare varieties are commercially cultivated.

The Visionary Owner: Gonzalo Hernández

The owner of Diversa Garden, Mr. Gonzalo Hernández, is a native Costa Rican who has dedicated his life to the coffee industry. He has worked in almost every sector of the coffee industry, from coffee cultivation and processing to retail, opening coffee shops, green bean trading, and even coffee roasting.

A Life in Coffee

As the saying goes, "one's environment shapes one's character," and Mr. Hernández was exposed to coffee early in life. Like other Costa Rican children 40 years ago, he would pick coffee beans in Costa Rican coffee plantations during elementary school holidays. Later, he attended university in Costa Rica, earning a degree in agronomy. After graduation, he worked at Costa Rica's largest bank, providing loans and technical assistance to coffee farmers and mills in the southern region of Costa Rica.

Mr. Hernández has worked in coffee markets in Costa Rica, Guatemala, and Jamaica, serving as CEO of the Commercial Department of the Jamaica Coffee Industry Board from 2000 to 2003. Notably, he also worked in coffee retail for American coffee chains. It can be said that he is thoroughly familiar with every segment of the entire coffee industry supply chain.

The World's Largest Private Coffee Collection

From 2003 to the present, Mr. Hernández has been sourcing and trading the most unique, rarest, and most exotic coffees worldwide. He owns the world's largest private collection of coffee plant varieties, species, and cultivars—Coffea diversa Garden—where he produces many rare coffee plant mutants that are supplied to the most discerning green bean importers and roasters globally.

FrontStreet Coffee Presents: Dilla Alghe from Diversa Garden

FrontStreet Coffee would like to share with you a washed processed Dilla Alghe from Diversa Garden.

About the Dilla Alghe Variety

The Dilla Alghe variety is also quite rarely heard of. Dilla Alghe is a wild coffee from Ethiopia, named after its proximity to the town of Dilla Alghe. Dilla Alghe trees are tall with wide branch spacing and wide internodal distances. Young leaves or leaf tips appear red, but the yield is very low, and it is quite sensitive to diseases.

Bean Characteristics

Observing the roasted coffee beans, they are medium-sized and overall quite uniform.

FrontStreet Coffee's Brewing Parameters and Flavor Profile

Brewing Parameters

Dripper: Hario V60;
Water Temperature: 89°C;
Dose: 15g;
Ratio: 1:16;
Grind Size: Medium-fine (BG 5T: China standard #20 sieve pass rate 58%);

Brewing Method

Segmented extraction. Bloom with 30g of water for 30 seconds. Using a small water flow, pour in a circular motion to 124g, then segment. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from bloom) Total extraction time: 1'56".

Flavor Profile

Dry aroma: fermented fruit aroma, berries, and grape notes.
Wet aroma: grape aroma and floral notes.
Taste: citrus, lemon tea, and brown sugar flavors with a viscous mouthfeel.

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