Costa Rica Carmen Estate Microbatch Natural Process Coffee Flavor Characteristics

Costa Rica El Carmen Farm Micro Lot Natural

Costa Rica has many high-quality coffee varieties. Its fertile soil, high altitude and unique geography have made it one of Central America's important origins for fine coffee.

The West Valley is ringed by the Naranjo Mountains and is a major specialty coffee producing area. Coffee bean varieties there fall mainly into two categories.

One is Fancy, which refers specifically to Arabica beans whose quality is above average. The other is the well-known SHB, or strictly hard bean, a coffee grown above 1,350 meters; it is also known as SHG, strictly high grown, and it sits above HB in quality.

This bean was harvested from highlands at 1,700 meters. The high-standard El Carmen Farm Genesis micro mill processed these beans, from Piedades, using the natural method. Before the cherries went onto the drying beds, only fully ripe fruit was selected. After 10 days of sun-drying they were moved indoors to a high-temperature area for continuous drying, holding the moisture content at around 10%. The result is a more pronounced sweetness with a cocoa aroma. The body is rich, and when brewed the fruit notes show deep layers, with a lingering acidity in the aftertaste that leaves a lasting 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

FrontStreet Coffee Recommendation

If you enjoy this natural Costa Rican's berry and cocoa sweetness, FrontStreet's Natural Red Cherry is a close cousin. It selects only fully ripe, defect-free Yirgacheffe cherries and dries them on raised beds, turning them constantly so they dry evenly; the fruit stays on the bean through the whole process, adding tropical fruit, a juicy berry body and honey sweetness on top of the classic floral character. A medium-light roast keeps the cup bright and clean.

For a richer natural cup, FrontStreet Hua Kui is an Ethiopian natural from the Sidama Guji area, dried 21 days on raised beds and turned often, then hand-sorted every three to five days to remove any defective beans. Medium-light roasted, it shows light fermented wine, floral, citrus and mango notes with honey sweetness, a cocoa edge, some spice and a thick, lasting body.