Costa Rica Mega Rock Estate Anaerobic Dark Honey Process Coffee Beans Brewing Water Temperature Grind Size and Ratio

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FrontStreet Coffee · Costa Rica Giant Stone Estate Blueberry Coffee Beans

Origin: Brunca, Costa Rica

Estate: Giant Stone Estate

Altitude: 1500-1700m

Processing: Anaerobic Honey Process

Varieties: Bourbon, Catuai

Grade: SHB

Introduction

After introducing coffee beans from Cuba in 1729, Costa Rica became the first country in Central America to grow coffee and the first to cultivate coffee for commercial value. Costa Rica is blessed with rich volcanic soil, combined with the influence of Pacific currents and monsoons, creating unique microclimates throughout the country.

The specialty coffee growing regions in Costa Rica are located above 1400m altitude, with abundant rainfall, suitable day-night temperature differences, and mildly acidic volcanic soil, providing excellent conditions for coffee cultivation.

Brunca Region

The Brunca region is located in southern Costa Rica, composed of states such as Coto Brus, Buenos Aires, and Pérez Zeledón. This region's coffee production accounts for 20% of Costa Rica's total coffee output and is one of the country's six socio-economic regions.

The region's altitude ranges from 800m to 1700m, with an average temperature of 22°C. It is home to 4,200 coffee growing areas (including farms and estates), with the famous Giant Stone Estate also located in this area.

Giant Stone Estate

Giant Stone Estate is located in the Brunca region of southern Costa Rica at an altitude of 1400-1700m. The estate was named after mysterious stone spheres carved by indigenous people between 200 BCE and 1500 CE that were discovered near the property. The soil where coffee is grown on the estate is a mixture of red mud and lime mud, resulting in coffee beans that not only have high density but also possess superior sweetness.

Coffee Varieties

Bourbon is a natural mutation of Typica. After the coffee cherries mature, they display a wine-red color, and the coffee beans have a relatively round shape. Bourbon grown at high altitudes typically offers excellent aroma and bright acidity, with flavors reminiscent of red wine.

Catuai is a coffee variety artificially hybridized from Caturra and Mundo Novo. Catuai inherits Caturra's compact plant size, requiring no shade, making it easy to grow and convenient to harvest. It also has better resistance to natural disasters than Mundo Novo and possesses excellent acidity in flavor.

Anaerobic Honey Process

The anaerobic honey process begins with selecting fully ripe coffee cherries, then removing the skin while preserving the pulp and mucilage. The cherries are placed in sealed barrels, carbon dioxide is introduced, and the room temperature is controlled between 10-15°C for anaerobic low-temperature fermentation. After the anaerobic fermentation ends, the process moves to the second stage of honey processing.

The coffee beans with pulp and mucilage undergo anaerobic fermentation and are then placed on mesh drying beds for drying. The temperature during drying must not exceed 40°C. After 8 hours of drying, the coffee cherries are placed in a greenhouse to rest for 12 hours. This process is repeated for 20-25 days. When the moisture content of the green coffee beans reaches 15%, they are packed in inner bags with outer cloth bags and left to rest in a cool, ventilated place for one month until the moisture content drops to 11%.

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Dripper: V60#01

Water Temperature: 90°C

Coffee Dose: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Medium-fine grind (75% pass-through rate on Chinese standard #20 sieve)

FrontStreet Coffee Brewing Method: Three-stage extraction. Bloom with 30g of water for 30 seconds. Using a small water flow, pour in a circular motion to 125g for the first stage split. When the water level drops to just before exposing the coffee bed, continue pouring to 225g and stop. When the water level drops to just before exposing the coffee bed again, remove the dripper. (Timing starts from the bloom) Total extraction time is 1'54".

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