Costa Rica Black Honey Coffee Beans Tarrazú Region Costa Rica Coffee Black Soul Pour Over

FrontStreet Coffee - Introduction to Costa Rica Tarrazu Growing Region

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The Republic of Costa Rica, located in the southern part of Central America, produces coffee with quality similar to Colombian coffee. Costa Rica Tarrazu coffee is famous for its full-bodied beans, ideal sweetness and acidity, and possesses a faint, charming orange aroma and unique berry flavors.

High-quality Costa Rican coffee is known as "Strictly Hard Bean" (SHB), a type of coffee that can grow at altitudes above 1,500 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 coffee beans, thereby enhancing flavor, but also because the lower nighttime temperatures at higher elevations slow tree growth, resulting in more concentrated coffee bean flavors.

Additionally, the significant elevation drops create ample rainfall, which is highly beneficial for coffee tree growth. However, although there are many advantages to growing coffee at higher altitudes, the additional transportation costs must be considered, which can make coffee production unprofitable. Costa Rica's coffee industry has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify irregularly sized coffee beans.

Costa Rican coffee beans are full-bodied, with ideal acidity and unique, intense aromas. Coffee beans produced in the high-altitude regions of Costa Rica are world-renowned for their richness and mild flavor. The coffee beans here are carefully processed, which is why they achieve such high quality. Located south of the capital San José, Tarrazu is one of the country's valued coffee-growing regions. Tarrazu is one of the world's major coffee-producing areas.

Costa Rican coffee exhibits subtle but distinct flavor differences depending on the cultivation region. Tarrazu is a renowned emerging region in Costa Rica, known for having the best soil and high yields. Generally, even when cultivating and producing the same coffee variety in the same country and region, the same quality of coffee cannot be harvested every year. This is because coffee is easily affected by natural influences such as wind, rain, and sun. Despite this, Tarrazu can pride itself on emitting fresh berry flavors, Fanta-like notes, and a bright, dry coffee taste.

What Flavors Does Costa Rican Natural Process Coffee Have?

FrontStreet Coffee shares an example using a Costa Rican natural process "Black Soul" coffee:

Parameters & Method

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

Bloom with 30g of water for 32 seconds. Pour water to 126g for the first pour. 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 filter cup. Extraction time (starting from bloom) is 1 minute 50 seconds.

Flavor Profile

The aroma reveals faint fermented wine fragrance and almond notes. The entry brings acidity of dark plum, citrus, and green apple. The mid-section begins to showcase dark chocolate and nut flavors, while the finish has a light sugarcane sweetness. As the temperature cools, the entry exhibits tropical fruit-like sweet and sour notes, the mid-section presents creamy and honey-like sweetness, and the aftertaste carries a fruit tea sensation.

Important Notice :

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