Introduction to Colombian Sapphire Estate Coffee and Costa Rican Bean Flavor Profile

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FrontStreet Coffee Introduction - Costa Rica Fire Phoenix Estate Coffee

Coffee is an important economic source for Costa Rica, with a cultivation history spanning 200 years. Consequently, Costa Rican coffee is renowned worldwide. The coffee beans are full-bodied, with ideal acidity and unique, intense aromas. All coffee beans here undergo meticulous processing, which is why they produce high-quality coffee that is mellow and rich in flavor.

Costa Rica's Fire Phoenix Estate was one of the first estates to begin producing natural process and honey processed coffees. Two particularly notable natural process products from Fire Phoenix Estate are the Sapphire and Black Rose varieties. They employ special processing methods that extend the drying time of Sapphire and Black Rose on raised beds. However, the difference lies in their fermentation environments: Sapphire is dried and fermented in low-temperature conditions, while Black Rose undergoes drying and fermentation in high-temperature environments. Under different fermentation environments, Sapphire develops distinct, delicate flavors, while Black Rose produces rich, intense natural process characteristics.

Costa Rica

Land Area: 51,000 square kilometers

Population: Approximately 4.7 million

Climate: Tropical climate along coastal regions, while highland areas enjoy a temperate climate suitable for living, with significant climatic variations.

In 1972, coffee trees were transplanted from Cuba to Costa Rica, marking the beginning of coffee production. Costa Rica has the highest standard of living and labor costs in Central America, which has driven up coffee bean prices accordingly. The country has many small-scale farmers and numerous production cooperatives that can handle everything from processing to export independently.

Costa Rica is the coffee-producing country that places the greatest emphasis on pollution prevention. To prevent wastewater from depulping from flowing into rivers, specialized water treatment plants have been established. Additionally, the extracted pulp is reused as fertilizer, and the parchment husks serve as fuel for drying machines.

The Costa Rican coffee harvest season runs from November to February of the following year. Lower altitude regions harvest earlier, while higher altitude areas may continue harvesting into March.

Aroma

Coffee beans from higher altitude regions exhibit acidity in their aroma, while those from lower elevations have a milder flavor. Most Caturra varieties have relatively weak aromas but excellent stability. Tarrazú's coffee beans are primarily known as rich, specialty coffees and are world-renowned. Coffee beans from Torres and Rios along the Pacific coast also offer excellent flavor profiles, with a very good balance between acidity and bitterness.

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