Introduction to Costa Rica Blanca Rivass Processing Station Treasure Estate

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Brunca Finca La Guaca

Origin: Costa Rica

Estate: Brunca Rivaseño Processing Station - La Guaca Estate

Award Record: 2015 COE Award-winning Estate

Variety: Catuai

Processing Method: Black Honey Process

Flavor Notes: Blackberry, sweet spices, honey, peach, round mouthfeel, rich sweet and sour sensation

Costa Rica

Costa Rica's coffee history spans over 200 years, playing an indispensable role in global coffee history. In the past decade, it has gained worldwide popularity through its micro-processing stations, creating diverse specialty coffees due to its unique geographical terroir.

In 1729, Costa Rica introduced coffee cultivation from Cuba, with main varieties being Caturra and Catuai. Furthermore, national laws only permit the cultivation of Arabica coffee varieties within the country - an extremely rare regulation among global coffee-growing regions, demonstrating a strong commitment to coffee quality.

Located on the volcanic belt, Costa Rica's fertile and well-drained volcanic ash soil provides abundant nutrients necessary for coffee growth. Costa Rican coffee beans are graded by altitude because high-altitude areas have cooler night temperatures, causing slower tree growth and resulting in more intense coffee flavors. Additionally, the altitude variation creates abundant rainfall, which is also highly beneficial for coffee cultivation.

Brunca Finca La Guaca

In 1990, Mr. Régulo Gerardo Ureña Chacón established La Guaca Estate in the beautiful Brunca region. The estate covers 10 hectares at approximately 1,600 meters above sea level, with 5 hectares dedicated to coffee cultivation and the remaining 5 hectares serving as a conservation area. The estate preserves numerous native tree species and grows many fruit trees, which not only increase economic benefits but also help birds and other animals survive. Estate owner Mr. Régulo believes that biodiversity can bring sustainable development to the land and add natural wonderful flavors to the coffee.

The estate was named "La Guaca" (meaning "treasure") because local indigenous people supposedly buried a treasure at this location long ago, which has yet to be discovered. This naming carries both a sense of mystery and cultural significance connected to the local heritage. The estate is owned by Mr. Régulo's family and operates its own "Rivaseño" micro-processing plant.

Before 2015, after the annual harvest, La Guaca Estate struggled to find discerning buyers willing to pay reasonable prices for these excellent beans. However, Mr. Régulo remained undiscouraged, continuously improving his farming and processing methods while beginning to participate in Costa Rica's Cup of Excellence (COE) competition. After successfully passing the domestic preliminary round and nearly winning in the 2014 international judging, he finally achieved the excellent result of 33rd place in the 2015 COE competition.

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine

Water Temperature: 90±1°C

Bloom: 30g water, bloom for 30 seconds

Pouring Stages: Pour to 120g, pause, then slowly pour to 225g (30-120-225g total)

Important Notice :

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Tel:020 38364473