Hand-washed Costa Rican Santa Cruz gouache ratio recommended _ how to drink Santa Cruz Manor Coffee

Published: Oct 13, 2026 Author: World Gafei Last Updated: Oct/13/2026 129 views

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Costa Rican coffee-Tarazu / Costa Rica Tarrazu 1820, Costa Rican coffee was praised by the British aristocracy as the golden bean The Golden Bean, the economic value of coffee beans to local residents, as valuable as gold, the implication is

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Costa Rican Coffee-Tarazu / Costa Rica Tarrazu

In 1820, Costa Rican coffee was praised by British aristocrats as "golden bean The Golden Bean". The economic value of coffee beans to local residents was as valuable as gold, which implied that it could increase value and profit, and the law only allowed the planting of Arabica. Drinking coffee has become a daily ritual for Costa Rican residents. "Pura Vida" is an idiom of Costa Ricans, meaning "beautiful". Anyone who has drunk Costa Rican coffee is full of praise: "Pura Vida"!

In 1502 Columbus discovered Costa Rica on his fourth voyage adventure and named it Costa Rica, which means "fertile coast" in Spanish and is one of the best coffee producers in Central America. Excellent volcanic landform, give Colombia the most natural organic fertilizer, fertile volcanic soil and cool climate, the best quality of grown coffee, mild chocolate aroma, sweet, balanced and clean taste, has been popular all over the world. S.H.B. It is the abbreviation of Strictly Hard Bean and is the highest grade in Costa Rican coffee grade. it fully shows that the high altitude of Costa Rica has the rich flavor of fruit acid and stone fruit, and the taste is very clean.

Growing area: Latin America

Country: Costa Rica

Production area: Tarrazu

Altitude: 1500m Murray 1800m

Treatment: washing treatment

Variety: Kaddura (Caturra), Kaduai (Catuai)

Appearance: SHB strictly selects extremely hard beans.

Analysis of Costa Rican coffee brewing

Hand punch reference

Use key home filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:15, fine grinding small Fuji 3.5 second water injection to 110ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 233ml stop, extraction time 2:15 seconds-rich sour sweetness, we can fine-tune according to their own taste.

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