Flavor characteristics of rose coffee beans treated with black honey in Wangshan Manor in Brenka, Costa Rica

Wangshanzhuang Park

Café Rivense del Chirripó is located in the Brenca region of southern Costa Rica, at an altitude of about 1550 meters, facing the highest peaks of the Chirripó Mountains.

Régulo Gerardo Ureña Chacón and his wife Isabel Rojas bought this 8-hectare estate in 2005 and began growing coffee. When they went to the estate in the morning to tend the coffee trees, they could see the beautiful scenery of the Chiribo Mountains, so they named it the Mountain View Estate.

Located on Costa Rica's two highest peaks, this coffee micro-region is situated between Mount Muerte (highest elevation 3491 m) and Mount Chiribo (highest elevation 3820 m). The valleys in the middle of the mountains create a unique microclimate, ideal for growing coffee.

The Ureña Rojas family faced many problems in coffee cultivation due to the hardship of the environment and lack of experience in the early days of operating the mountain estate. After many years of continuous experiments by the couple, they invested a lot of energy and finally won the fifth place in the COE Cup of Excellence in 2019. Today, Mountain View helps farmers process green coffee beans and sell them to overseas coffee markets, and they continue to encourage coffee farmers to join in the production of high-quality specialty coffee.

Wangshan Manor has always been committed to environmental protection, coffee tree cultivation to the treatment of green beans are managed in a sustainable system, as far as possible to reduce the carbon footprint in the environment: according to the different components of the soil to provide appropriate doses of organic fertilizer, to ensure the nutrition of coffee trees while avoiding excessive chemical composition; all water resources in the estate are protected, the estate will plant some fruit trees to shade the coffee trees, while providing food for the surrounding wildlife. In this green environment, the quality of coffee cherries is also better guaranteed.

black honey treatment

All the coffee cherries in Wangshan Manor are dried in the sun or semi-sun, so the coffee produced is very sweet and can save a lot of water resources.

The Ureña Rojas family picks coffee cherries when they are most ripe, which has the highest sugar content, and removes the peel in a dry environment to ensure that the pectin layer remains intact. Put the shelled beans with all pectin layers on the drying bed for 12-15 days. Because the pectin layer is the thickest, drying takes a certain time. However, the temperature should not be too high, and the sugar can be fully converted after drying evenly. Therefore, Wangshan Manor needs to strictly control each step: drying, shelling, classification, packaging and export, so as to ensure the traceability of coffee batches.

Front Street Coffee: Wangshan Manor Black Honey Rose Summer Coffee Bean

Region: Brenca, Costa Rica

Manor: Mountain View Manor

Breed: summer rose

Altitude: 1550m

Treatment: Black honey treatment

Flavor: Dried fruit Honey Fermented fruit Cherry

This black honey processed rose summer coffee bean from Front Street has a fruity flavor. In order to retain more fermented sweetness, Front Street roasters use medium light roasting. Through cup test, Gan Xiang presented rich fermented aroma of dried fruit and berry, high sweetness of citrus, cherry and Hami melon, soft acid and thick taste

Brewing Reference

This honey-treated rose belongs to Costa Rica's high altitude SHB very hard beans. To break out the rich fruit layer of coffee, the front street recommends using higher water temperature and finer grinding degree. The harder the coffee bean texture, the finer the grinding required to increase the extraction area, thereby increasing the extraction rate.

Filter cup: V60 Water temperature: 90-91ºC Powder amount: 15g Powder water ratio: 1:15 Grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 78%)

Three-stage extraction: pour coffee powder into V60 filter cup, wet the powder bed with twice the amount of coffee powder, steam for 30s, then inject small water flow from inside to outside to 125g, wait for the powder bed to drop to half of the filter cup, continue to inject the same fine water flow into the third stage to 225g, until all coffee is filtered and removed from the filter cup, the time is about 2 minutes (10 seconds error).

Front Street through hand washing, found that this black honey treated rose summer coffee has a strong Hami melon, tropical fruit fermentation aroma, berry, cherry balanced acid, temperature drop more obvious fruit tea aftertaste, overall sour and sour taste full.

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