Costa Rican Coffee Tarrazu Gamboa Estate Introduction Costa Rican Tarraz

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Costa Rica Tarrazu Gamboa Estate

Estate: Tarrazu Gamboa

Varieties: Catuai, Caturra

Processing Method: Black Honey

Roast Level: Light to Medium Roast

Flavor Profile: Citrus, nuts, fruit-like gentle sweetness

This batch of Costa Rica green beans comes from the Tarrazu Gamboa Estate. Tarrazu lies in the vast mountain range on the Pacific side, known as the "sacred land of birds and forests." Coffee is cultivated in narrow valleys and on mountain slopes. This is the birthplace of honey processing, and the black honey process with full-pulp fermentation is challenging, which means the annual production of Gamboa Estate is only 500 bags, making it a rare small-batch specialty coffee.

Black honey processed coffee beans have prominent nut and chocolate flavors. During roasting, we intentionally roast them slightly lighter to create a cleaner mouthfeel. During cupping, there is a milky sensation in the throat when swallowed, with high liquid saturation. As it cools, it becomes increasingly sweet with distinct fruit juice notes, somewhat reminiscent of Blue Mountain, which earned it the nickname "Little Blue Mountain" internally.

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine grind

Water Temperature: 90±1°C

Blooming: 30g of water for 30 seconds

Pouring Stages: Pour water to 120g, pause, then slowly pour to 225g

That is: 30-120-225g water stages

FrontStreet Coffee Recommendation

If the "Little Blue Mountain" nickname is what caught your attention, the same drinking profile runs through a small family of FrontStreet lots: nut and chocolate depth, gentle fruit sweetness, and a clean, balanced finish rather than sharp acidity. Two are worth trying side by side.

FrontStreet Jamaica Blue Mountain No. 1

The reference point for this style. FrontStreet's lot comes from the historic Clifton Mount Estate, which has grown and processed coffee since around 1750, with its growing and processing area at an average of 4,300 feet (1,310.64 meters). Sufficient altitude, gentle afternoon cloud that shades the hills, ample sunlight and mineral-rich soil all lengthen the ripening of the cherries. Given a medium-dark roast, it delivers the layered nut, dark chocolate and creamy caramel sweetness that Blue Mountain is known for, with sweet, sour and bitter in harmony and a long, lingering fruit finish. Brew it on a Kono dripper with 15g of coffee, a 1:15 ratio at 87-88°C and a grind like white sugar, poured in three stages: a 30g bloom for 30 seconds, then to 120g, then to 225g.

FrontStreet Papua New Guinea Bird of Paradise

Closer to the honey-processed weight and sweetness of Tarrazu is this Papua New Guinea single origin from the Bird of Paradise Estate in the Sigri area. It uses the same Typica variety as Blue Mountain, planted in volcanic soil at 1,600-1,800 meters, and reaches the AA grade with full, plump beans and a very low defect rate. A triple washed fermentation leaves it clean and pure with prominent sweetness: an excellent option for anyone who does not want acidity, and a natural companion to the Gamboa in the cup.