Introduction to Costa Rican Coffee Estates - Diamond Mountain Coffee Estate Costa Rican Coffee Flavor Profile

Coffee cultivation in Costa Rica began in 1779 with the introduction from Cuba, and the country first exported coffee in 1820. Today, there are approximately 32,000 coffee farmers, with an average cultivation area of less than one hectare (10,000㎡) per farmer. Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82,500 hectares. The annual production reaches 1.7 million bags (60kg each), with domestic annual consumption of 380,000 bags. The average per capita annual consumption is 5.5kg, higher than Japan's 4kg, while Taiwan's average consumption only slightly exceeds 1kg. Costa Rica was the first country in Central America to cultivate coffee, boasting a long history and a comprehensive coffee organization system from production to sales. Located in the Central American isthmus, the country features numerous volcanoes and enjoys natural advantages of sunshine and fertile soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with distinctive characteristics of local microclimate terroir. In terms of both quality and quantity, Costa Rican coffee has consistently received global recognition and is ranked among the world's high-quality coffees.

Coffee cultivation in Costa Rica has a two-hundred-year history, initially planted on the slopes of Poas and Barva volcanoes in what is now known as the Central Valley region. The seven main coffee growing regions are distributed from northwest to southeast along the inland Central Plateau. The country's volcanic terrain provides fertile volcanic ash, moderate temperatures, and stable, abundant rainfall - all factors contributing to coffee becoming one of Costa Rica's main agricultural products. The seven major producing regions are: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Innovative Processing Methods

While Costa Rica has a long history of coffee cultivation, in the past decade, the innovative "dry" processing method has become popular. Known collectively as "honey processing," this new method utilizes pulping machines to adjust the degree of pulp removal, producing coffee with varying degrees of "honey sweetness" ranging from light to deep (white, yellow-red, yellow-red-black), each offering distinct levels of acidity, complex aromas, and body richness.

Diamond Mountain Estate

Diamond Mountain Estate (Finca Montanas del Diamante) is located in the Tarrazu region, Dota Valley, at an altitude of 1,750-1,850 meters. The variety is Red Catuai, and the estate is owned by the Gutierrez family, who manages 50 hectares of coffee cultivation.

Coffee Profile

Costa Rican coffee has always been considered a classic example of perfect flavor - balanced, clean, and mild are its fundamental characteristics. This batch of FrontStreet Coffee's Costa Rican Diamond Mountain Estate (Finca Montanas del Diamante) comes from the renowned Tarrazu specialty coffee region, famous for its excellent natural geographical conditions and superior regional cultivation management techniques.

Nearly perfect in its classic flavor profile, this coffee features vibrant citrus notes, black grape aromas, and melon-like sweetness with a smooth mouthfeel. It also displays stone fruit characteristics and subtle floral notes, with a prominent coffee flower aroma in the aftertaste. Its flavor profile is characterized by clarity, balance, and complex variability, featuring gentle orange-citrus tones, toast notes, clean mouthfeel, caramel-cocoa sweetness, melon-like sweetness, and an excellent finish.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473