How Do Costa Rica Coffee Standards Shape Mirazu Estate Geisha?

Costa Rica sets strict quality rules for its coffee: only Arabica may legally be grown, and a 1989 law banned low-quality cultivation. That framework shapes beans like the Mirazu Estate Strawberry Candy Geisha blend, a honey-processed coffee from the Tarrazu region grown at 1,700 meters with prominent sweetness and a mellow body.

Most Costa Rican coffee is grown between 800 and 1,700 meters on fertile volcanic soil, with annual rainfall of 2,000 to 3,000 millimeters and temperatures from 17 to 28°C. Honey processing gives the parchment a golden color, and a standard pour-over recipe of 93°C water, a V60 dripper, and a 1:15 ratio highlights the floral and fruity notes.

Costa Rica is renowned for its honey-processed coffee, whose parchment beans have a golden color, a mellow body, and prominent sweetness. This article focuses on the Strawberry Candy coffee beans from the Mirazu Estate launched by Front Street Coffee. These beans are a Geisha blend, produced in the Tarrazu region at an altitude of 1,700 meters and honey-processed. The article first reviews the terroir characteristics of Costa Rica's seven major production regions, then takes a deeper look at the background of the Mirazu Estate and the history of the Geisha variety, and finally shares the pour-over recipe designed by Front Street Coffee's baristas for these beans—93°C water temperature, V60 dripper, and a 1:15 coffee-to-water ratio, using staged pouring to highlight the floral and fruity aromas and intense sweetness.

For more specialty coffee information, welcome to follow our WeChat public account: Front Street Coffee (FrontStreet Coffee). Costa Rican coffee beans are often compared to gold. This does not mean they are expensive, but rather that the country is famous for its honey processing. Honey-processed parchment beans have a golden-like appearance, and once brewed, the cup is mellow with outstanding sweetness, making them highly favored by coffee lovers who prefer sweet-tasting coffee.

Anyone familiar with specialty coffee knows that to meet specialty coffee standards, Arabica must first be used. Interestingly, Costa Rica is the only country in the world where it is illegal by law to grow coffee varieties other than Arabica, which shows how much importance it places on high-quality Arabica. In 1989, the country also passed a law banning the cultivation of low-quality coffee, encouraging farmers to pursue truly exceptional beans. Arabica itself is harder to cultivate than other varieties. To grow high-quality Arabica, there are strict requirements for altitude, soil, and climate.

Costa Rica has distinct dry and rainy seasons, with an average annual temperature of 17 to 28°C, an annual temperature difference of about 10 degrees, high air humidity, and annual rainfall of 2,000 to 3,000 millimeters. More than 80% of coffee is grown at altitudes between 800 and 1,700 meters, and the fertile volcanic soil provides plants with ample nutrients. The country has seven officially recognized coffee-producing regions in its central, mountainous, and high-altitude areas. Because cultivation altitudes are mostly between 800 and 1,700 meters, most Costa Rican beans fall into the SHG Strictly Hard Bean grade. Let's look at the subtle differences among the regions one by one.

[Central Valley] The Central Valley accounts for about 15% of national production, at an altitude of 1,000 to 1,200 meters, with soil mainly composed of volcanic soil. Its unique microclimate gives the coffee rich fruit and chocolate notes, along with a pleasant honey aroma. [Tres Rios] Located on the slopes of Irazu Volcano, just a few miles from the capital San Jose, it is one of the famous production regions. It is the smallest in area among all regions, with cultivation altitudes reaching as high as 1,650 meters. The coffee has a bright taste, honey-like sweetness, and rich fruitiness. [Brunca] Located at the southernmost tip, it produces nearly 20% of the country's coffee. Altitudes range from 800 to 1,700 meters. Generally, beans from this region are milder than those from other areas, with complex citrus fruit aromas.

[Turrialba] Named after the volcano in the region, it receives the most rainfall among the eight production regions. Most coffee grows above 1,400 meters. The beans have a light and soft mouthfeel, subtle aromas, and moderate acidity. [Tarrazu] Considered one of the highest-altitude production regions in the country, the coffee beans it produces are also regarded as among the best in Costa Rica. The flavor is outstanding, and the high altitude makes it a prolific source of SHB Strictly Hard Bean coffee. [Orosi] One of the oldest coffee-growing areas, with nearly a century of history. Rainfall is higher than in other production regions. Most coffee grows on the slopes of the Orosi Mountains at 1,000 to 1,400 meters, where the favorable climate gives a smooth and balanced cup.

[Western Valley] Located in the far west and adjacent to Tarrazu, it accounts for about 25% of national production. Cultivation altitudes are 1,200 to 1,700 meters, and the fruit ripens more slowly than in Tarrazu. As early as the 19th century, the Costa Rican government vigorously promoted coffee cultivation, and many internationally renowned estates have emerged since then, one of which is the Mirazu Estate. On Front Street Coffee's (FrontStreet Coffee) bean list, there is also a honey-processed coffee bean from the Mirazu Estate.

Costa Rica · Front Street Strawberry Candy Coffee Beans Region: Tarrazu, Costa Rica Estate: Mirazu Estate Altitude: 1,700 meters Varieties: Geisha, ET47, SL28, Maico Processing Method: Honey Process Mirazu Estate owner Esteban Sanches was originally an employee of La Candelilla Estate and was very knowledgeable about coffee machinery and green bean post-processing. Later, relying on his own unique understanding of coffee, he left La Candelilla Estate to build his own estate, naming it Mirazu. In the local language, Mirazu means "gazing out at Tarrazu from afar." Esteban Sanches firmly believes that the quality of coffee is already determined on the tree.

These Tarrazu beans are a Geisha blend, containing 50% Geisha and 50% ET47, SL28, and Maico. As Front Street has mentioned in several articles about Geisha, Geisha originated in the Geisha Forest in Ethiopia. In the 1930s it was sent to the Kenyan coffee research institute for study, but it received little attention because its flavor was unremarkable. After passing through several hands, Geisha arrived in Costa Rica in 1953 at the Tropical Agricultural Research and Higher Education Center (CATIE), with the number T2722. In the 1960s it was distributed to Panama for planting, and because of its low yield, coffee farmers used it only as a windbreak tree. It was not until 2004, when Hacienda La Esmeralda entered Geisha in the BOP competition and won, that Geisha rose to fame.

After Front Street Coffee's (FrontStreet Coffee) baristas received these Geisha blend beans, they used a medium roast to highlight Geisha's rich floral and fruity aromas and the intense sweetness brought by the honey process. After roasting was completed, in order to accentuate the aroma and sweetness, the baristas decided to brew with a higher water temperature (93°C), a finer grind (80% passing through a Chinese standard No. 20 sieve), and a faster-flow dripper (Hario V60).

Pour-over parameters Dripper: Hario V60 Water temperature: 93°C Dose: 15 grams Coffee-to-water ratio: 1:15 Grind size: 80% passing through a Chinese standard No. 20 sieve

First pour 30 grams of water and let it bloom for 30 seconds, then pour in a slow, small stream in circles up to 125 grams for the first stage, then gently and slowly pour in the third stage of hot water in circles up to 225 grams. Total extraction time is about 2 minutes.

The above content is compiled by CoffeeHunters, a coffee news website.