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. The Central Valley's climate pattern is particularly distinctive, with distinct dry and wet seasons and mostly sunny days, and September to November is the rainy season. The arrival of the rains irrigates the fertile volcanic soil, and this superior natural environment provides natural nutrients and growing conditions for coffee cultivation.

Do Amanhecer

Do Amanhecer estate employs various processing methods, choosing the appropriate technique for the beans according to the specific conditions. The common trait of fully washed beans is their cleanliness, noticeable acidity and complex flavors. This estate's fully washed coffee, however, goes further, with 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

FrontStreet Coffee Recommendation

A clean, fully washed Central Valley coffee like Do Amanhecer is best matched by other washed lots where clarity and bright acidity are the point. FrontStreet's Yirgacheffe Gedingding cooperative coffee is a washed Ethiopian single origin from Gedingding village, and the cooperative's mature processing experience gives a particularly refined, clean cup; a medium-light roast brings out jasmine florals and bright citrus acidity along with green tea and honey notes, and it works as a pour-over, a cold brew or an espresso. If you want fruit acidity with real weight behind it, FrontStreet's Kenya Little Tomato is a Kenyan specialty washed bean whose defining traits are clear cherry tomato and smoked plum acidity with a full, juicy body. Kenya is especially good at the double washed method, so the bean is rinsed and soaked repeatedly to draw out the juice to the fullest; you taste cherry tomato, smoked plum, pear, black plum and yellow sugar in a sweet, tart, mouth-watering cup. For a fuller, more classical profile, FrontStreet's Jamaica Blue Mountain No.1 is washed as well, a choice that shortens drying time and lowers the defect rate, leaving a clean and luminous bean; expect hazelnut, cream, chocolate and caramel in a perfectly balanced cup where no single flavor dominates or goes missing.

Fully washed coffees are clean and precise, so it pays to keep the pour disciplined. Use a V60 with a medium-fine grind and water at 90±1°C, bloom with 30g for 30 seconds, then pour in stages—up to 120g, pause, then slowly up to 225g—so the layered fruit acidity and long aftertaste come through without muddiness.