Costa Rica Carmen Estate Microbatch Natural Process Coffee Flavor Characteristics

Costa Rica El Carmen Farm Micro Lot Natural

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Costa Rica has many high-quality coffee varieties. With its fertile soil, high altitude, and unique geographical advantages, it has become one of the important producing areas for high-quality coffee in Central America.

West Valley is surrounded by the Naranjo Mountains and is a major producing area for specialty coffee. Coffee bean varieties are mainly divided into two categories:

One is Fancy, which specifically refers to Arabica coffee beans with quality above average standards. The other is the well-known SHB (strictly hard bean) - coffee trees grow in environments above 1350 meters, also known as SHG (strictly high grow) with quality higher than HB.

This bean was harvested from highlands at 1700 meters altitude. The high-standard El Carmen Farm Genesis micro mill used natural processing for these beans from Piedades. Before placing them on drying beds, fully ripe fruits were selected. After 10 days of sun drying, they were moved to high-temperature indoor areas for continuous drying, maintaining moisture content around 10%. This results in more pronounced sweetness with cocoa aroma. The body is rich, and when brewed, the fruit notes have deep layers, with a lingering acidity in the aftertaste that leaves a memorable impression.

Costa Rica El Carmen Farm Micro Lot Natural

Altitude: 1700m

Varieties: Caturra, Catuai

Processing Method: Natural

Processing Mill: El Carmen Farm Genesis Micro Mill

Cupping Notes: Berry, honey, maple syrup, cocoa, persistent aftertaste

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine

Water Temperature: 90±1°C

Bloom with 30g water for 30s

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

That is 30-120-225g