Introduction to Costa Rican Coffee Flavor: Costa Rican Black Soul Flavor Profile

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FrontStreet Coffee Introduction: Costa Rican Coffee Flavor

Costa Rica was the first country in Central America to introduce and cultivate coffee, boasting a long history and a comprehensive system from production to sales. Located in the Central American isthmus, the country is dotted with volcanoes and enjoys natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with distinctive characteristics shaped by local microclimate terroir conditions. In terms of quality, Costa Rican coffee has consistently received worldwide recognition and is rated as one of the world's high-quality coffees. Many towering volcanoes in the country reach altitudes of 2,000 meters, allowing coffee berries to grow slowly in fertile volcanic ash soil and high-altitude cool environments, cultivating coffee beans with complete and rich flavors.

Due to its high latitude and high-altitude geographical factors, Costa Rica's coffee growing regions experience significant temperature variations between day and night. This results in coffee with rich flavor compounds, pleasant acidity that is also very smooth and balanced. The local volcanic soil is extremely fertile and well-drained, providing the essential conditions for high-quality coffee.

FrontStreet Coffee Introduction: Costa Rican Black Soul Flavor

Brewing

This coffee bean has bright fruit acidity but is generally quite balanced, so we decided to brew it using V60, siphon, and AeroPress methods. Due to the different brewing devices chosen, both parameters and techniques will vary.

V60

First, of course, we'll use the versatile V60 dripper to brew a pot! The V60 features curved ribs distributed from top to bottom, allowing for smoother degassing during brewing and faster water flow.

Therefore, we chose to perform segmented extraction, which can increase agitation of the coffee grounds during brewing. The water flow can penetrate the coffee grounds to improve extraction rate, reducing under-extraction caused by fast flow to some extent.

Parameters & Technique: Grind size: BG 5R (58% pass rate through China standard #20 sieve), Water temperature: 90°C, Coffee-to-water ratio: 1:15.

Use 30g of water for a 32-second bloom, then pour to 126g for the first segment. When the water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. When the water level drops and is about to expose the coffee bed again, remove the dripper. (Timing starts from the bloom) Extraction time is 1 minute and 50 seconds.

Flavor: The aroma is subtle fermented wine fragrance and almond scent. The entry brings acidity notes of dark plum, citrus, and green apple. The mid-section begins to reveal flavors of dark chocolate and nuts, while the finish has a subtle sucrose sweetness. As the temperature cools, the entry presents tropical fruit-like sweet and sour notes, the mid-section becomes creamy and honey-like sweet, and the aftertaste carries a feeling of fruit tea.

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