Costa Rica La Hacienda Ocali Anaerobic NaturalCoffee Beans
Origin
- Region: Costa Rica
- Variety: Yellow Catuai
- Process: Anaerobic Natural
- Roast: Medium Roast
- Altitude: 1750
- Sample Batch:
- Grower:
Flavor Notes:
The dry aroma has pronounced sweet spices and fermentation notes, while the wet aroma releases cinnamon and fermented wine-like scents;
The cup features cinnamon, honey, and vanilla undertones, with distinct fruit wine flavors at temperature. The overall mouthfeel is smooth, with distinct flavor layers and a rich sweetness.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Average
- Body:Medium
- Bitterness:Average
- Aftertaste:Medium
- After Cooling:Medium
Costa Rica La Hacienda Ocali Anaerobic NaturalCoffee Bean Intro:
Costa Rica Finca La Ortiga
Costa Rica La Hacienda Ocali
Origin: Tarrazú Tarrazu
Farm: Hacienda Ocali Finca La Ortiga
Variety: Yellow Catuai
Elevation: 1750m
Processing: Anaerobic Natural
Costa Rica is located on the Central American isthmus, where it is influenced by the climate-regulating effects of ocean currents and sea breezes from both the Pacific and Atlantic Oceans. The country is home to many towering volcanoes reaching elevations of 2000 meters, boasting fertile volcanic ash soil, mild and suitable temperatures, and stable, abundant rainfall—all of which contribute to making coffee one of Costa Rica’s primary agricultural products.
Coffee cherries grow slowly in the fertile volcanic ash soil and high-altitude cool environment, yielding beans with complete and rich flavors. Moreover, coffee beans produced in the high-latitude regions of Costa Rica are world-renowned for their intensity, mild taste, and pronounced acidity. These beans undergo meticulous processing, which is why they achieve such high quality.
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At 8'17", the bean surface shows ugly wrinkles and black streaks, and the toast aroma clearly transitions to coffee fragrance, marking the prelude to first crack. At this point, listen carefully for the first crack sound. At 9'15", first crack begins, adjust the airflow to 5 (adjust the heat very carefully, ensuring it doesn’t drop to the point where cracking sounds cease). After first crack, develop for 2'10”, and drop at 194.7°C. <p style="white-space: normal; margin-top: 0px; margin-bottom: 0px; padding: 0px; clear: both; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); font-family: mp-quote, -apple-system-font, BlinkMacSystemFont, " helvetica="" neue",="" "pingfang="" sc",="" "hiragino="" sans="" gb",="" "microsoft="" yahei="" ui",="" yahei",="" arial,="" sans-serif;="" font-size:="" 17px;="" text-align:="" center;"="">
Agtron bean color value 61.4 (top image), Agtron parchment color value 73.2 (bottom image), Roast Delta value 11.8.
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Region Intro:
Costa Rica is located in Central America and was the first country in Central America where coffee was introduced and planted; it has a long history, and its coffee organizations have a complete system from production to sales.
Because it lies in the Central American isthmus, the volcanic soil is very fertile and well-drained, especially in the Central Plateau; here the coffee-growing areas sit on volcanic terrain with fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall, which is one of the factors that have made coffee a major agricultural product.
Brewing Tips:
Recommended brewing method: Pour over
Filter: V60
Water temperature: 90-92°C
Dose: 15g
Brew ratio: 1:15
Grind size: Medium-fine (80% through a 20-mesh sieve, Chinese standard)
Brewing technique: Pulse pouring
Start with a 30g bloom for about 30 seconds, then pour in 125g of water in small circular motions centered around the grounds. When the water level drops close to exposing the coffee bed, continue pouring to reach 225g total. Remove the V60 when the water level is about to expose the coffee bed (start timing the bloom). Total brew time: 2'00".
