Costa Rica Genesis MicrolotCoffee Bean Intro:

[Costa Rica Genesis Microlot]

Country: Costa Rica

Region: West Valley

Processing Farm: Finca Genesis Genesis Microlot Processing Farm

Elevation: 1700 meters

Variety: Caturra/Catuai

Grade: SHB

Processing Method: Natural

|  West Valley

The West Valley is one of the seven major coffee-growing regions in Costa Rica, known in Spanish as Valle Occidental. The harvest season here runs from November to mid-March of the following year, making it one of the longer harvest periods in the country. The coffee flavors here are characterized by fruity notes and nutty almond undertones. Compared to the Tarrazú region, the acidity of West Valley beans is less bright, offering a more mellow taste. However, as the coffee cools slightly, the flavor profile becomes surprisingly dynamic, with continuous shifts in taste. In terms of mouthfeel, it may not be spectacular, but it is more of a [subtle, well-balanced] type.

Rich volcanic soil, abundant sunlight, an average annual relative humidity of 81%, plentiful rainfall, and an average annual temperature of 21.5°C contribute to lush crop growth and favorable conditions for cultivating high-altitude premium coffee. Additionally, the West Valley has distinct wet and dry seasons. When the coffee harvest begins, the dry season starts, providing ample sunlight for sun-drying after washing—a rare advantage compared to other regions in the country (most other famous coffee-growing areas in Costa Rica rely on machine drying). The average planting elevation ranges from 1,000 to 1,600 meters.

Costa Rica’s coffee industry started early, with the first shipments of coffee sent to Colombia and Chile as early as 1820. In 1854, with the help of William Leon, the captain of the British ship “Monarch,” an exporter successfully shipped 100 pounds of coffee to London. It became an instant hit and was hailed by British aristocrats as the “golden beans” from Costa Rica.

|  Genesis Processing Farm

Piedades Alajuela is located in the renowned West Valley region, with plantings at around 1700 meters above sea level, primarily featuring Caturra and Catuai varieties. Leveraging the unique local climate, the Genesis Processing Farm has produced this microlot of natural-processed coffee beans, which boasts rich fruity aromas and excellent cleanliness.

Genesis is one of the earliest microlot processing farms in Costa Rica, currently managed by Oscar Méndez and his wife Olga. They have been producing coffee for many years, serving as leaders in their community and sharing a wealth of experience and knowledge with other farmers. Oscar and Olga purchase coffee cherries from farmers in the region and process the green beans at Genesis. Producers can either pay for the processing service alone or sell their cherries to the processing farm. The processed coffee is then labeled with the farm name to give recognition.

|  Variety

Caturra is a natural mutation of Bourbon, discovered in Brazil in 1937. It has a shorter tree height compared to Bourbon. While it inherits Bourbon’s lineage, it is less resistant to disease but has higher yields. Although discovered in Brazil, Caturra is not well-suited to grow there and thus is not widely cultivated in Brazil. Instead, it is popular in Central and South America, such as in Colombia, Costa Rica, and Nicaragua.

Catuai is a hybrid of Caturra and Mondu Novo, artificially bred. Catuai has better resistance to natural disasters, especially wind and rain. The Catuai tree is relatively short, and compared to other coffee trees, its fruits are firmer and harder to pick. The fruits come in both red and yellow varieties.

|  Processing Method

This batch of coffee beans was harvested at high altitudes of 1700 meters. The high-standard Genesis Microlot Processing Farm used the natural processing method for these beans. Before placing them on the drying beds, fruits with intact skins were selected. After sun-drying, they were moved indoors to maintain dryness, reducing moisture content to around 10%. Oscar uses the courtyard space to dry washed coffee, as well as drying beds for honey and natural processes.

These beans were dried on African-style raised beds, ensuring precise control over the quality of green bean processing. The overall balance is high, with good sweetness and a very clean mouthfeel. There are fermentation wine, spice, and caramel aromas. The cup starts with acidity followed by sweetness, featuring citrus and grapefruit notes, a juicy sensation, and a refreshing berry aftertaste.

|  Roasting Analysis

This coffee is of SHB grade, with fairly hard bean density. Roasting began with relatively high heat, reaching the yellowing point at around 5 minutes and 30 seconds. Then, the heat was reduced and the air vent opened to enter the Maillard reaction. At 168°C, the heat was lowered again to extend the Maillard reaction time. First crack occurred at around 182°C. For this natural-processed coffee, the heat needed to be reduced before first crack to prevent rapid temperature rise leading to burnt or bitter notes. The beans were dropped at 195°C after 1 minute and 50 seconds.