Flavor Profile Evaluation of Costa Rica's Special Process Coffee Beans: The Blueberry Coffee Beans from Finca Piedra De Los Gigantes.

FrontStreet Coffee · Costa Rica La Piedra Blueberry Coffee Processing Method and Varieties Introduction

Costa Rica, connecting with Panama, boasts diverse microclimates. The estate's name origin carries rich local cultural significance – the "Mysterious Stone Spheres" unearthed near the estate were stone carvings created by indigenous people between 200 BCE and 1500 CE, leading to the estate being named "La Piedra" (The Stone).

After introducing coffee beans from Cuba in 1729, Costa Rica became the first country in Central America to cultivate coffee and the first to grow coffee for commercial purposes. The country's rich volcanic soil, combined with Pacific Ocean currents and monsoon influences, creates unique microclimates throughout the region.

La Piedra Estate is located in the Brunca region of southern Costa Rica at an elevation of 1,400-1,700 meters. The estate was named after the stone carvings created by indigenous people between 200 BCE and 1500 CE that were discovered nearby, known as the Mysterious Stone Spheres. The soil where coffee is cultivated consists of a mixture of red clay and lime mud, resulting in coffee beans that not only have high density but also exceptional sweetness.

Coffee Varieties

Bourbon is a natural mutation of Typica. When ripe, the coffee cherries display a wine-red color, and the coffee beans are relatively round in shape. Bourbon varieties grown at high altitudes typically exhibit excellent aroma and bright acidity, with flavors reminiscent of red wine.

Catuai is a coffee variety artificially hybridized from Caturra and Mundo Novo. Catuai inherited Caturra's compact plant structure, requiring no shade cultivation, making it easy to grow and convenient to harvest. It also demonstrates superior resistance to natural disasters compared to Mundo Novo. In terms of flavor, it presents excellent acidity.

Anaerobic Honey Processing

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

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

FrontStreet Coffee's Costa Rica La Piedra Blueberry flavor profile: rose, blueberry candy, fermentation notes, mint.

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