Costa Rica Chopin Series Coffee Introduction to Costa Rica Chopin Coffee

FrontStreet Coffee - Introduction to Costa Rica Chopin Coffee

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Located in the Central American Isthmus, Costa Rica is influenced by the climate-regulating effects of Pacific and Atlantic ocean currents and sea winds. The country features numerous towering volcanoes reaching altitudes of 2,000 meters. Coffee berries are able to grow slowly in the fertile volcanic ash soil and high-altitude cool environment, cultivating coffee beans with complete and rich flavors.

Costa Rica has two distinct seasons throughout the year. The dry season runs from December to April, which coincides with the coffee harvest, while the wet (rainy) season spans from May to November. In recent years, many micro-mills have been established. Since they require only 5% of the water consumption of traditional wet-processing mills and don't need large water tanks and drying fields, the required investment is relatively much smaller. "Honey-processed coffee" with low acidity, improved complexity, and rich sweet aroma has thus become a sought-after commodity in the coffee world in recent years.

Costa Rica began growing coffee as early as two hundred years ago, initially planted on the slopes of Poas and Barva volcanoes, which is what we now call the Central Valley. Currently, Costa Rica has eight main producing regions: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, Turrialba, and Guanacaste.

Tarrazu is one of the main coffee-producing areas here. The Tarrazu region has a considerable history of coffee production and has once received favor and recognition from the British royal family, even earning praise in the Pope's speeches.

The Costa Rica Canet Musician Series includes Mozart, Beethoven, and Bach coffees. This year, the Costa Rica Musician Series added a new coffee bean named Chopin. Unlike other flavors, this Chopin bean has a distinct rose aroma and more prominent sweetness.

FrontStreet Coffee has brewed so many pots of Costa Rica Chopin coffee, and regardless of the brewing method used, the result is consistently quite sweet and clean. In terms of aroma, coffee brewed with V60 and Strawberry drippers shows better performance; in terms of overall balance, coffee brewed with the Origami dripper has a slight edge; while in terms of mouthfeel and aftertaste, coffee brewed with the Ice Phoenix dripper performs excellently!

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