Costa Rica Red Pearl Mellos Special Report

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Costa Rica Red Pearl Meloas

Country: Costa Rica

Batch: Red Pearl Meloas

Estate: Sonora Estate

Region: Central Valley

Variety: Caturra

Processing: Natural

Altitude: 1700-1800 meters

Costa Rica is located in the Central American isthmus, regulated by Pacific and Atlantic ocean currents and sea winds affecting its climate. Many high volcanic peaks reaching 2000 meters in altitude within the country provide fertile volcanic ash, moderate temperatures, and stable, abundant rainfall - all factors contributing to coffee becoming one of Costa Rica's main agricultural products. Coffee cherries can grow slowly in the fertile volcanic ash soil and high-altitude cool environment, developing coffee beans with complete and rich flavors. The coffee beans produced in the high-latitude regions of Costa Rica are world-renowned - intense, mild in flavor but extremely acidic. The coffee beans here are carefully processed, which is why they achieve such high quality.

High-quality Costa Rican coffee is known as "Strictly Hard Bean" (SHB), which can grow at altitudes above 1500 meters. Altitude has always been a challenge for coffee growers. The higher the altitude, the better the coffee beans, not only because higher altitudes increase the acidity of the beans and thus enhance flavor, but also because the lower nighttime temperatures at higher elevations slow tree growth, resulting in more concentrated coffee bean flavors. Additionally, the elevation differences at high altitudes create abundant rainfall, which is very beneficial for coffee tree growth.

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

The Central Valley region is also the earliest area in Costa Rica where coffee was cultivated, before the country's coffee industry expanded to other regions. With moderate rainfall (annual rainfall of 118 inches), average annual temperature of only 19°C, and high altitude, the beans here are hard, aromatic, smooth, highly acidic, full-bodied, and richly fragrant. This region is Costa Rica's earliest coffee cultivation area, with rich volcanic soil that sometimes imparts chocolate notes to the coffee.

Estate Introduction

Sonora Estate is a very famous estate in Costa Rica, located in the Central Valley at the foot of the Poás Volcano. Coffee grows on fertile volcanic soil, forming a complex ecosystem with various exotic species that can produce high-yield small-batch coffee.

This estate utilizes natural water flow to drive Pelton water turbines, providing 100% renewable energy for the estate. 95% of Sonora coffee is processed using the natural method, then dried at low heat for 3 hours, ensuring uniform processing.

Variety

Caturra is a Bourbon variety discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, with shorter trees that facilitate harvesting. It has strong adaptability and doesn't require shade trees - it thrives even when directly exposed to intense sunlight, commonly known as "Sun Coffee." Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, showing strong altitude adaptability. However, the higher the altitude, the better the flavor, though production capacity decreases accordingly.

Processing

This coffee bean uses the natural processing method. The natural processing method is the oldest and most original coffee bean processing method, where harvested coffee cherries are placed on patios - sometimes even directly exposed on roadsides - receiving direct sunlight (approximately 27-30 days) to reduce moisture content from 60% to about 12%. Beans processed using the natural method have the lowest acidity, noticeable sweetness, high body but slightly lower clarity.

Roast Profile Analysis

Roasting Machine: Yangjia 800N (300g batch size)

Heat the roaster to 175°C and load the beans, with damper set to 3 and heat at 120. Return temperature at 1'36" is 91.6°C. When roaster temperature reaches 140°C, open damper to 4. At this point, the bean surface turns yellow, grassy aroma completely disappears, and it enters the dehydration stage. When roaster temperature reaches 166°C, adjust heat to 100°C, keeping damper unchanged.

At 9'10", ugly wrinkles and black spots appear on the bean surface, with the toast aroma clearly transforming into coffee aroma - this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 10'30", first crack begins, adjust damper to 5 (be very careful with heat adjustment - don't reduce it so much that cracking stops). Develop for 1'45" after first crack, then unload at 195°C.

Agtron bean color value: 72.1 (above image), Agtron ground color value: 81.9 (below image), Roast Delta value: 9.8.

Cupping Analysis

Flavor Notes: Berries, fermented wine aroma, nuts, cane sugar

FrontStreet Coffee Brewing Parameters

Recommended Brewing Method: Pour-over

Dripper: Hario V60

Water Temperature: 90°C

Dose: 15 grams

Ratio: 1:16

Grind Size: Medium-fine (BG 6k: 58% pass-through rate on China standard #20 sieve)

Brewing Technique: Poured extraction

Brewing Process: Use 34g of water for 35-second bloom, then pour with small water flow in circular motion to 135g and segment. When water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. Wait for water level to drop and is about to expose the coffee bed, then remove the dripper. Extraction time is 2'00" (starting from bloom timing).

Flavor: Overall well-balanced, with fermented wine aroma, berries, cane sugar, and nuts at first sip. The aftertaste has noticeable sweetness and pleasant lingering notes.

Important Notice :

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