Costa Rica Central Valley Do Amanhecer Estate Introduction | Costa Rica Central Valley Do Amanhecer

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Costa Rica Central Valley Do Amanhecer SHB Fully Washed

Region: Central Valley

Harvest Period: November ~ March

Grade Classification: SHB

Varieties: Caturra, Catuai

Altitude: 1300 meters ~ 1500 meters

Processing Method: Fully Washed

Flavor Characteristics

Litchi, Grapefruit, Nectarine, Green Apple, Clean, Well Arranged, Long Aftertaste

Although Costa Rica's coffee production accounts for less than 1% of the world's coffee output, it enjoys a renowned reputation for its excellent quality. Among Costa Rica's eight major producing regions, Tarrazú, Central Valley, and Western Valley are considered the superior coffee-producing areas. Among these, the Central Valley's climate pattern is particularly unique, with distinct dry and wet seasons, and most days are sunny, with September to November being the rainy season. The arrival of the rainy season irrigates the fertile volcanic soil, and the superior natural environment provides natural nutrients and growing conditions for coffee cultivation.

Do Amanhecer

Do Amanhecer estate employs various processing methods, selecting appropriate processing techniques for coffee beans based on specific conditions. The common characteristic of fully washed processed beans is their cleanliness, noticeable acidity, and complex flavors. However, the coffee processed by Do Amanhecer's fully washed method possesses complex fruit acidity and a comfortable aftertaste.

This batch of Costa Rica Central Valley Do Amanhecer SHB Fully Washed is a relatively balanced bean with slightly higher sweetness and diverse fruit acidity, featuring a long aftertaste and well-arranged layers.

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine grind

Water Temperature: 90±1°C

30g of water for blooming, blooming time is 30s

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

That is, 30-120-225g