Pour-Over Coffee Recommendations from Costa Rica Single-Origin Coffee Beans with Osmanthus Berry Flavor

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FrontStreet Coffee - Costa Rica Musician Series Mozart Introduction

FrontStreet Coffee would like to introduce today's star - Mozart! This bean is stunning in both its dry and wet aromas, as few beans carry such a special fragrance. Moreover, its processing method is quite interesting, called "Raisin Honey Processing." It preserves 100% mucilage and uses zero water treatment methods. This increases the difficulty of honey processing, requiring strict time control.

On the day of harvesting coffee cherries, the harvested coffee fruits are poured into large water tanks. Mature and full fruits will sink to the bottom; underdeveloped or overripe fruits will float to the surface, and these floating beans must be removed. The selected coffee fruits are placed on raised beds to dry for at least three days, then the cherry skin is removed, preserving the mucilage before further drying. At this stage, climate factors are key to the success of honey processing. During the drying process, these coffee cherries must be constantly turned to ensure even drying, but the turning frequency must be controlled to allow slow drying to ensure the coffee has fermentation treatment, but not too slow to avoid over-fermentation.

Brewing Sharing

Today FrontStreet Coffee chose the Hario V60 as the filter cup. The V60 filter cup can be said to be one of FrontStreet Coffee's favorite filter cups. Since the design of this filter cup focuses on the speed of water level decline, the internal ribs adopt a curved vortex structure design to help accelerate water flow. Therefore, when using this filter cup, there are higher requirements for the thickness of the water flow and the level of water. FrontStreet Coffee generally chooses to use segmented extraction techniques to match this filter cup, slowing down the flow rate of coffee liquid and improving the extraction of coffee grounds.

Coffee Information

Region: Tarrazu Region

Estate: Canet Estate

Grade: SHB

Processing Method: Raisin Honey Processing / Double Fermentation Honey Processing

Variety: Yellow Catuai

Roast Level: Light-Medium Roast

Cupping Information: Dry Aroma: Cherry, Berries, Plum, Strawberry, Jasmine fragrance; Wet Aroma: Floral and fruity aroma, Lemon, Citrus, Wine fermentation aroma;

Pour-over Parameters: 15g powder, V60 filter cup, water temperature 91℃, powder-to-water ratio 1:15, grind size BG 6S (China standard 20 mesh sieve pass rate 58%).

Technique: Use 30g of water to bloom for 30 seconds, pour evenly with small water flow to 120g in segments, when the water level drops and is about to expose the powder bed, continue pouring to 220g and stop water. Wait for the coffee drip to complete and remove the filter cup. The extraction time from the start of blooming should be around 2 minutes.

Flavor: Smells of floral aroma, with flavors of strawberry, tropical fruits, and sweet orange, as well as nuts, raisins, and caramel.

Knowledge Expansion

Costa Rica, located in the Central American Isthmus, is simultaneously regulated by Pacific and Atlantic ocean currents and sea winds on its climate. The territory has many towering volcanoes reaching 2000 meters in altitude. Coffee berries are able to grow slowly in the fertile volcanic ash soil and high-altitude cool environment, cultivating coffee beans with complete and rich flavors.

In Brief

FrontStreet Coffee is a specialized coffee research workshop, happy to share coffee knowledge with everyone. Our unrestrained sharing is only to let more friends fall in love with coffee, and every month there are 3 low-discount coffee activities. The reason is that FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price, which has also been FrontStreet Coffee's principle for 6 years!

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473