Costa Rica Coffee: Introduction to Tarrazu Gamboa Estate

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Costa Rica Tarrazu Gamboa Estate

Estate: Tarrazu Gamboa

Varieties: Catuai, Caturra

Processing Method: Black Honey

Roast Level: Light to Medium

Flavor Profile: Citrus, nuts, soft fruity sweetness

This batch of Costa Rica green beans comes from the Tarrazu Gamboa Estate. Tarrazu is situated 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 processing method with full pulp fermentation is highly challenging. Therefore, the Gamboa Estate's annual production is only 500 bags, making it a rare small-batch specialty coffee.

Coffee beans processed with the black honey method have prominent nutty and chocolate flavors. During roasting, we intentionally roast them slightly lighter to achieve a cleaner taste. In cupping, the throat feels milky when swallowed, with high liquid saturation. As it cools, it becomes increasingly sweet with distinct juice notes, somewhat resembling Blue Mountain coffee, thus earning it the nickname "Little Blue Mountain" internally.

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine

Water Temperature: 90±1°C

30g water for bloom, bloom time 30s

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

That is 30-120-225g stages