Costa Rica Guava Stone Estate Blueberry Coffee BeansCoffee Bean Intro:

Costa Rica Guava Stone Estate Blueberry Coffee Beans

 Region: Brunca, Costa Rica

Estate: Guava Stone Estate

Elevation: 1700-1800m

Processing Method: Anaerobic Heavy Honey Process

Variety: Bourbon, Catuai

Grade: SHB

Introduction

After introducing coffee beans from Cuba in 1729, Costa Rica became the first Central American country to cultivate coffee and the first to grow it for commercial value. Costa Rica has rich volcanic soil, along with the influence of Pacific currents and monsoons, creating unique microclimates.

The premium coffee-growing regions of Costa Rica benefit from abundant rainfall, suitable day-night temperature differences, and weakly acidic volcanic soil, providing excellent conditions for coffee cultivation.

Brunca Region

The Brunca region is located in southern Costa Rica and consists of provinces such as Coto Brus, Buenos Aires, and Pérez Zeledón. This region accounts for 20% of Costa Rica’s total coffee production and is one of the country’s six socio-economic zones.

The region’s elevation ranges from 800m to 1700m, with an average temperature of 22°C, and is home to 4200 coffee-growing areas (including farms & estates). The famous Guava Stone Estate is also located here.

Guava Stone Estate

The Guava Stone Estate is situated in the Brunca region of southern Costa Rica at an elevation of 1700-1800m. It is named after the ancient stone spheres carved by indigenous people between 200 BC and 1500 AD, known as the Diquís Spheres, which were unearthed near the estate. The soil for coffee cultivation here is a mix of red clay and loam, resulting in coffee beans with high density and exceptional sweetness.

Coffee Varieties

Bourbon is a natural mutation of Typica. When ripe, the coffee cherries turn wine-red, and the beans are relatively round. Grown at high altitudes, Bourbon typically exhibits excellent aroma and bright acidity, with flavors reminiscent of red wine.

Catuai is a hybrid of Caturra and Mundo Novo, artificially bred. Catuai inherits Caturra’s compact tree size, which requires no shade, is easy to cultivate, and convenient to harvest. It also has better resistance to natural disasters compared to Mundo Novo. In terms of flavor, it offers good acidity.

Anaerobic Heavy Honey Process

The anaerobic heavy honey process involves selecting fully ripe coffee cherries, removing the skin while retaining the pulp and mucilage, and placing them in a sealed tank. Carbon dioxide is introduced, and the room temperature is controlled at 10-15°C for anaerobic low-temperature fermentation. 。 Anaerobic Fermentation After fermentation, the second stage of honey process fermentation begins.

The anaerobically fermented coffee beans are placed on mesh drying beds, with drying temperatures not exceeding 40°C. After 8 hours of drying, the coffee cherries are placed in a warm shed for 12 hours. This cycle is repeated for 20–25 days. Once the green coffee beans reach 15% moisture content, they are packed in an inner bag with an outer sack and left to rest in a cool, ventilated area for a month until the moisture content drops to 11%.

Puxiang Coffee Roasting Record