Costa Rica Phoenix Estate SapphireCoffee Beans
Origin
- Region: Costa Rica
- Variety: Caturra
- Process: Natural
- Roast: Cinnamon Roast
- Altitude: 1600m
- Sample Batch:
- Grower:
Flavor Notes:
Dry aroma: Prominent tropical fruit, fermentation, and sweet spice notes. Wet aroma: Berry and honey.
Flavor: Strawberry, tropical fruit, fermented wine, with a finish of honey, cocoa. Smooth mouthfeel, distinct flavor layers, and a pronounced aftertaste.
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:None
- Bitterness:Slight
- Aftertaste:Medium
- After Cooling:Medium
Costa Rica Phoenix Estate SapphireCoffee Bean Intro:
Costa Rica Central Valley Cumbres Del Poas Zahiro Costa Rica Phoenix Estate Sapphire Varieties: Caturra, Catuai 
The Central Valley is also the earliest coffee-growing region in Costa Rica, from which the country’s coffee industry expanded to other areas. With moderate rainfall (118 inches annually) and an average annual temperature of just 19°C, coupled with high elevation, the beans are hard, aromatic, smooth, high in acidity, full-bodied, and rich in fragrance. As the earliest coffee-growing region in Costa Rica, the area boasts fertile volcanic soils, sometimes imparting chocolate-like notes.
Phoenix Estate is located in the hilly terrain of the Poás volcano in Costa Rica’s Central Valley. It is one of the earliest producers of honey and natural processed coffees in Central and South America and is an organically cultivated coffee estate. The estate owner believes that organic farming is a better choice for environmental conservation and family health, and despite many technical and organizational challenges, remains committed to this belief.
The estate gained fame after participating in a specialty coffee competition in 2009. During the harvest season, a refractometer (commonly used in the wine industry) is used to measure the sugar content of the fruit, determining the optimal harvest timing and processing method based on Brix sugar levels. Only cherries with sweetness exceeding 20% are selected for natural processing. Typical Brix values for fruits are: apples 14, lemons 12, passion fruit 18, but Phoenix Estate coffee cherries can reach 21-22%.
Varieties (Caturra, Catuai) Caturra is a mutation of Bourbon, discovered in Brazil in 1937. It has higher yield and disease resistance than Bourbon, with shorter trees that facilitate harvesting. It adapts well to environments without shade trees and can thrive even under direct sunlight, often referred to as "Sun Coffee." Caturra is suitable for cultivation at elevations ranging from 700m (low) to 1700m (high), showing strong adaptability. However, the higher the elevation, the better the flavor, though yield decreases—this is the fate of specialty beans.
This coffee is processed using the natural method. Natural processing is the oldest and most traditional method, where harvested coffee cherries are placed on patios or even roadsides to dry directly under the sun (taking about 27-30 days) until moisture content drops from 60% to around 12%. Beans processed this way have the lowest acidity, pronounced sweetness, high body, but slightly lower clarity.
Curve Analysis
This Costa Rica Phoenix Sapphire offers rich berry and tropical fruit aromas. To preserve its vibrant fruit flavors and sweetness, the First Pull roasters used a medium roast profile.
The roaster starts at 170°C, with the fan at 3 and heat at 110. The turning point is at 1’36” at 97.9°C. At 140°C, the fan is adjusted to 4. The beans turn yellow, grassy notes disappear, and dehydration begins. When the temperature reaches 166°C, the heat is reduced to 80, with no change to the fan setting.
At 8’17”, the beans show rough wrinkles and black spots, with toastiness clearly transitioning to coffee aroma—this marks the prelude to first crack. Carefully listen for the first crack at 9’00”, then adjust the fan to 5 (adjust heat carefully to avoid extinguishing the crack). First crack develops for 2’05”, and the beans are dropped at 195°C.
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Agtron bean color: 69.3 (top image), Agtron pulp color: 75.4 (bottom image), Roast Delta: 6.1.
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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 ~30 seconds, then pulse pour 125g of water in small circles. When the water level nears the bed, pour to 225g total. Remove the V60 just before the bed is exposed (start timing at bloom). Total brew time: 2’00”.
