Costa Rican Coffee Facts: Flavor Description of Canet Estate Musician Series Beethoven Coffee Beans

Coffee is Costa Rica's main economic crop.

Coffee production has played a key role in Costa Rica's history and continues to be important to the country's economy. In 2006, coffee was Costa Rica's third largest export product and has been the number one economic crop export for decades.

Costa Rica: The First Central American Country with a Coffee Industry

All coffee originates from Ethiopia, the birthplace of Arabica coffee. Through trade in the 1700s, coffee began to enter Europe and then other parts of the world. As for Costa Rican coffee, in 1723 a naval officer obtained seedlings from the coffee trees of French King Louis XIV. Surprisingly, this single seedling sailed to the Americas and became the breeding stock for every coffee tree in Central America.

Coffee Production in Costa Rica

Costa Rica has over 80,000 small farmers producing coffee.

The country produces about 56.438 ounces of coffee per hectare, which is the highest yield in the world.

The coffee grading system includes the following classifications: SHG, GHB, and MHB.

In Costa Rica, green beans are primarily graded by altitude, which affects the hardness of the beans. Higher altitude regions produce harder coffee beans, which are considered more desirable. The Costa Rican grading system uses the following classifications: Strictly High Grown (SHG), Good Hard Bean (GHB), and Medium Hard Bean (MHB). Strictly High Grown coffee beans grow at altitudes above 1,200 meters. Good Hard Bean grows between 1,000 to 1,200 meters. Finally, Medium Hard Bean grows between 500 to 900 meters. 95% of the harvest from the Tarrazu region is classified as Strictly Hard Bean, the highest quality grade.

The coffee is certified as bird-friendly. There are trees and bird nests on the farms.

Costa Rican Coffee Beans Lead the Way

Throughout Central America, due to the relatively high altitude, Costa Rican coffee has some of the best flavors. An important reason why Costa Rican coffee beans maintain high quality standards is because it is illegal to produce Robusta coffee beans here. The reason is that Costa Rica's soil conditions are excellent - they are rich volcanic soil with abundant minerals. The Costa Rican Coffee Association refuses to grow Robusta coffee beans, which do not restore soil minerals through crop rotation, in order to protect the soil.

In such an excellent environment, Costa Rica's outstanding coffee beans are endless. Today FrontStreet Coffee will introduce everyone to a popular product from the Musician series - Beethoven.

This coffee comes from the Canet Estate in the Tarrazu region of Costa Rica. The estate owner names the coffee beans after the most classic classical composers. Beethoven is the Yellow Catuai variety, a single-gene variant of Bourbon discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, and the plants are shorter, making them easier to harvest. In this intensive area, the estate owner focuses on passion fruit cultivation, while the coffee beans receive more intelligent care, so they are well-cultivated and attended to, with only mature red cherry clusters being picked. On harvest day, strawberry coffee cherries are floated and dried on African beds for at least three days, then after finding the optimal time, the cherry skin is removed while preserving the mucilage, and the cherries are taken to dry.

This drying process must be slow to ensure that every surface of the coffee cherries undergoes fermentation, but not too slow, otherwise the coffee might over-ferment. During the drying process, the cherries must be turned quickly to ensure even fermentation.

The brewed coffee is overall rich in coffee sweetness and acidity, with flavors ranging from berries to citrus, while being full-bodied yet clean. This unique processing on the farm is named after famous musicians such as Mozart, Bach, and Beethoven.

Coffee beans processed in this way have distinct floral notes. The refined washed method complements white fragrance with fresh bergamot and caramel sweetness.

Sweet and colorful various fruits display diverse flavors of strawberry, apple, cranberry, and lemon, with an unforgettable honey toffee taste.

FrontStreet Coffee suggests that when brewing this beverage, first use the standard three-stage pour-over method!

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