Flavor Characteristics of Costa Rican Washed Process Coffee Beans & Pour-over Brewing Ratio Recommendations for Beethoven Coffee Beans

Beethoven: The Musical Genius and Coffee Enthusiast

Beethoven, revered as the "Saint of Music" and "King of Symphonies," was also known for his disdain toward authority and his passion for coffee. It is said that every morning, Beethoven would meticulously count exactly 60 coffee beans to brew his coffee to satisfaction. These coffee beans from Costa Rica are named in his honor.

FrontStreet Coffee · Costa Rica Beethoven

Coffee Region: Tarrazu

Grade Standard: SHB (Strictly Hard Bean)

Coffee Variety: Yellow Catuai

Processing Method: Washed

Altitude: 1980m (The highest altitude estate in the Tarrazu region)

The flavor profile is characterized by an overall clean口感, rich aroma, intense berry and citrus acidity upon entry, tasting like a coffee with juicy fruit flavor characteristics.

La Canet Estate

Located in the highest altitude area of the Tarrazu region, La Canet Estate is Costa Rica's most densely cultivated fruit-growing area. The estate primarily grows passion fruit, with coffee production being quite limited. Coffee is planted only in one specific area and receives special care.

Yellow Catuai

Yellow Catuai (Catuai Amarillo) is a hybrid of Mundo Novo and Caturra varieties. It was first cultivated in 1949 by Brazil's "Instituto Agronomico de Campinas" (Campinas Agronomic Institute).

Washed Processing Method

After harvesting, the coffee beans undergo a screening process to remove underripe or overripe beans. The pulp is then removed, and the mucilage is eliminated using a centrifugal washing machine to prevent fermentation. The beans are then washed with clean water and finally placed on shaded high racks to dry for 12-14 days, with constant turning to ensure uniform drying. Beans processed using the washed method exhibit a cleaner and brighter flavor profile.