Pour-Over Brewing Parameters for Mint Coffee from Costa Rica's Brunca Region - Piedra Grande Estate

Premium Costa Rican Coffee Beans

These specialty beans come from one of Costa Rica's most renowned growing regions and are processed through prolonged natural fermentation, yielding flavors of tropical fruit, passion fruit, and jasmine, with a rounded body and a clean finish.

FrontStreet Coffee's Blue Mint coffee from the Megalith Estate in Costa Rica's Brunca region goes through anaerobic heavy honey processing, which produces intense sweetness and distinctive wine-like character. Expect grape, blueberry, and rum notes in a rich, full-bodied, powerfully flavored cup.

Coffee Details

Origin: Costa Rica, Brunca

Estate: Megalith Estate

Altitude: 1700-1800m

Processing Method: Anaerobic Heavy Honey Processing

Varieties: Bourbon, Catuai

Grade: SHB

Megalith Estate sits at 1700–1800 meters in southern Costa Rica's Brunca region. It takes its name from ancient stone carvings discovered nearby — the mysterious stone spheres created by indigenous peoples between 200 BCE and 1500 CE. The coffee grows in soil mixed from red clay and limestone, giving the beans both high density and exceptional sweetness.

Given this coffee's characteristics, FrontStreet Coffee recommends the following pour-over parameters: filter V60 #01, water temperature 90°C, dose 15g, coffee-to-water ratio 1:15, and a medium-fine grind (75% pass-through on the China standard #20 sieve). Give it a try!

FrontStreet Coffee Recommendation

Honey-processed Costa Rican coffee is famous for its lush sweetness, and FrontStreet's lineup shows why. The FrontStreet Blackberry, made with black honey processing, and the FrontStreet Mozart, made with raisin honey processing, both offer the sweetness of raisins and blueberries with osmanthus and rose aromatics — wonderful as pour-over, cold brew, Americano, or latte.

And if you'd like a Geisha twist on Costa Rica, the FrontStreet Strawberry Candy blends Costa Rican honey-process coffee with Panama washed Geisha for rose, citrus, grape, and dried blueberry aromatics that turn into strawberry-gummy sweetness when milk is added.