High Sweetness Coffee Bean Recommendation Costa Rica Las La Hadas Estate Black Soul Coffee Bean Flavor

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When FrontStreet Coffee introduces sun-dried processed coffee beans, they always mention that mature red coffee cherries are directly sun-dried as whole fruits, causing the coffee beans to turn into black dried fruits before undergoing de-pulping and de-hulling. The name of this coffee bean "Black Soul" comes from this process. Since the term "soul" is used, it must be the proud masterpiece of the estate's owner.

FrontStreet Coffee - Costa Rica Black Soul Coffee Beans

Region: Costa Rica Central Valley

Altitude: 1300-1500M

Processing Method: Natural Process

Varieties: Caturra, Catuai

Grade: SHB

Central Valley

The Central Valley growing region has an altitude range of 1,200-1,600 meters, with a harvest season from November to March. This region has three sub-regions: San José, Heredia, and Alajuela. The Central Valley is also the earliest area in Costa Rica where coffee was cultivated, featuring rich volcanic soil. Through cupping, FrontStreet Coffee found that coffee beans from this region exhibit bright, smooth fruit acidity, with rich aromas and sometimes chocolate notes.

Finca Las Lajas

Finca Las Lajas is located in the Central Valley region, not far from the capital, and quite close to the Poas Volcano. The altitude ranges between 1,250-1,500 meters, with an annual production of approximately 55,200 kilograms.

Years ago, most coffee beans in Costa Rica were processed using the washed method. The estate owner, Francisca, had always hoped to further enhance the flavor expression of the coffee on her estate. Therefore, the owner began researching and improving many pieces of equipment on the estate to better meet the needs of natural and honey-processed coffee. Finca Las Lajas was one of the first estates to systematically research and implement these processing methods.

After harvesting coffee cherries, the estate owner uses a BRIX meter to screen coffee red cherries that meet the standards, while also building their own washing station for coffee processing. Finally, the coffee is placed on African beds for subsequent sun drying. The owner's careful selection of mature red coffee cherries undoubtedly ensures the sweetness of each batch of coffee fruit. Combined with the natural processing method, the rich sugars from the mucilage and fruit pulp are transferred to the coffee beans. FrontStreet Coffee believes that this strict production method results in higher sweetness compared to coffee beans from manually selected red cherries.

Natural Processing

The Black Soul beans that FrontStreet Coffee acquired use the red cherry natural processing method mentioned above. Harvested coffee cherries are screened using a BRIX meter to select those meeting the standards. They are turned regularly throughout the day for sun exposure and covered with plastic tarps at night until reaching 11.5% moisture content. The entire process takes approximately three weeks.

Coffee Varieties

The Caturra variety has a more curved end than Bourbon, with a round and slender appearance as its characteristic feature. The Catuai variety, bred from Caturra and Mundo Novo, has Caturra's slender round shape and Mundo Novo's flat form - meaning it appears round and flat but with a more slender end. When FrontStreet Coffee received this Black Soul coffee bean, they observed that the raw beans have a typical yellow-green color after natural processing, with a faint hawthorn sour aroma that is appetizing.

FrontStreet Coffee Roasting Record

FrontStreet Coffee's roaster used a Yangjia 800N semi-direct flame roaster with a 300g batch size. The machine was preheated to 170°C before loading, with the air damper set to 3. After 30 seconds, the heat was increased to 140. The temperature returned to 101.6°C at 1'36". At 140°C, the heat remained unchanged, and the air damper was opened to 4. The beans turned yellow at 5'15", the grassy smell disappeared, entering the dehydration phase, with heat unchanged and air damper maintained at 4.

Dehydration completed at 8'07", with wrinkles and black spots appearing on the bean surface. The toast smell transformed into coffee aroma, serving as a prelude to the first crack. At this point, one must listen carefully for the first crack sound. The first crack began at 8'50", with the air damper fully opened to 5 and heat unchanged. The development time after the first crack was 1'55", with the beans discharged at 195°C.

FrontStreet Coffee Cupping Report

Dry Aroma: Floral

Wet Aroma: Fermented fruit

Flavor: Citrus, plum, cream, almond, fruit tea, juicy sensation

FrontStreet Coffee Brewing Experience

Dripper: Hario 01

Dose: 15g

Ratio: 1:15

Water Temperature: 90°C

Grind Size: Medium-fine grind (77% pass-through rate on Chinese standard #20 sieve)

FrontStreet Coffee's segmented extraction method: First, use 30g of water to fully saturate the coffee bed, forming a "hamburger" shape for 30 seconds of blooming (if no "hamburger" shape appears, we should note that the coffee beans may lack freshness or the grind is too coarse). Then proceed with the second stage of brewing - at 55 seconds on the timer, inject water to reach 125g, then wait for the water level to drop to 2/3 of the coffee bed before starting the third stage (this stage extracts the sweet and sour flavor compounds from the coffee grounds). The third stage injects water to reach 225g at 1'45" on the timer, with a total extraction time of 1'55" (this stage extracts the mellow flavor compounds from the coffee grounds). After coffee extraction is complete, shake thoroughly before tasting.

Brewing Flavor

The aroma is faint fermented wine-like and almond scents. The entry presents sour notes of dark plum, citrus, and green apple, with black chocolate and nut flavors emerging in the mid-section, finishing with a light cane sugar sweetness. As the temperature cools, the entry offers tropical fruit-like acidity and sweetness, the mid-section reveals cream and honey-like sweetness, and the aftertaste carries a sense of fruit tea.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473