How is Costa Rica Black Pearl Coffee? Costa Rica Black Pearl Flavor and Taste Introduction

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FrontStreet Coffee Introduction - Costa Rica Black Pearl

Among the currently popular refined natural and honey processing methods in Costa Rica, Las Lajas Estate is one of the first farms to conduct systematic research and processing. For many years, it has been a coffee estate highly favored by global buyers. Las Lajas Estate is currently managed by the third-generation owner Francisca Cubillo and her husband Oscar.

The estate is located in the Central Valley region, not far from the capital, and quite close to Poas Volcano. The annual production is approximately 55,200 kilograms. Many years ago, the owner Francisca hoped to further enhance the flavor profile of the coffee produced on the estate. At that time, the vast majority of coffee farmers in Costa Rica generally used traditional washed processing methods to supply the American and European markets. Therefore, the estate owner began to research and improve many equipment and facilities within the estate to better meet the needs of natural and honey processed coffee.

During the harvest stage, the estate owner uses a BRIX meter to screen coffee cherries that meet the standards, while also establishing their own washing station for coffee processing. Finally, the coffee is placed on African raised beds for subsequent drying.

Among the coffees processed at Las Lajas Estate, the owner categorizes honey-processed and natural coffees into different varieties based on flavor profiles. For honey processing, most Costa Rican farmers control the amount of retained mucilage through the depulpers at the washing station. However, Las Lajas Estate decided to adopt another approach - retaining 100% of the highest proportion of mucilage.

They control the drying time and turning frequency on the African raised beds to present different coffee flavor profiles. In honey processing, the estate divides the coffee into yellow honey, red honey, and black honey varieties.

FrontStreet Coffee Black Pearl Brewing Guide

Dripper: Hario V60

Water Temperature: 88°C

Grind Size: Grind level 4

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause the pour. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and backend flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour can extend the extraction time, allowing for better extraction of the nutty and chocolate notes in the backend flavors.

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