Costa Rica Red Pearl MellorsCoffee Beans
Origin
- Region: Costa Rica
- Variety: Caturra
- Process: Natural
- Roast: Cinnamon Roast
- Altitude: 1700-1800 meters
- Sample Batch:
- Grower:
Flavor Notes:
Overall well-balanced, with fermented fruity aroma, berries, cane sugar, and nuts on the palate, and a distinct sweet aftertaste.
- Aroma: Average
- Cleanliness: Medium
- Sweetness:Medium
- Acidity:Medium
- Body:Medium
- Bitterness:Average
- Aftertaste:Medium
- After Cooling:Average
Costa Rica Red Pearl MellorsCoffee Bean Intro:
Costa Rica Red Pearl Mellors 
Costa Rica is located in the Central American isthmus, where it benefits from the climate regulation of both the Pacific and Atlantic currents and sea breezes. The country has many towering volcanoes reaching up to 2000 meters in altitude, with 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 can slowly ripen in the nutrient-rich volcanic ash soil and cool high-altitude environment, producing beans with complete and rich flavors. Moreover, coffee beans produced in the higher-latitude regions of Costa Rica are world-renowned for being intense, mildly flavored, yet highly acidic. These beans undergo meticulous processing, which is why they achieve such high quality.
High-quality Costa Rican coffee is referred to as “hard bean,” a type that can be grown at altitudes above 1500 meters. Altitude has always been a critical factor for coffee growers. The higher the altitude, the better the coffee beans—not only because higher elevation increases acidity, thereby enhancing flavor, but also because cooler nighttime temperatures at higher altitudes slow tree growth, resulting in more concentrated flavors in the beans. Additionally, the ample rainfall caused by the elevation drop is very beneficial for coffee tree growth.
The Central Valley region is also the earliest coffee-growing area in Costa Rica, from which the country’s coffee industry expanded to other regions. With moderate rainfall of about 118 inches annually and an average annual temperature of just 19°C, coupled with high altitude, the beans here are hard, aromatic, smooth, highly acidic, plump, and rich in fragrance. This region is the earliest coffee-growing area in Costa Rica, with its rich volcanic soil sometimes imparting chocolate-like aromas.
Finca Sonora is a very famous estate in Costa Rica, located at the foot of the Poás volcano in the Central Valley. The coffee grows in fertile volcanic soil, coexisting with a diverse range of foreign species to form a complex ecosystem capable of producing high-yield micro-lots.
This estate uses natural water flow to drive a Pelton turbine, providing 100% renewable energy for the farm. 95% of Sonora coffee is processed using the natural method, then dried at low heat for 3 hours to ensure even processing.
Caturra is a Bourbon variety, discovered in Brazil in 1937. It has higher yield and disease resistance than Bourbon, and the trees are shorter, making harvesting easier. It adapts well and doesn’t require shade trees, remaining vigorous even under direct sunlight, commonly known as “sun coffee.” Caturra is suitable for cultivation at altitudes ranging from 700 meters at the lower end to 1700 meters at the higher end. It has strong altitude adaptability, but the higher the altitude, the better the flavor—though yield decreases accordingly.
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This coffee is processed using the natural method. The natural method is the oldest and most primitive way of processing coffee beans. Harvested coffee cherries are placed on patios, or even sometimes directly on roadsides, to be sun-dried (taking approximately 27 to 30 days), reducing the moisture content from around 60% down to about 12%. Coffee processed by the natural method has the lowest acidity, pronounced sweetness, high body, but slightly lower clarity.
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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
Coffee amount: 15 grams
Coffee-to-water ratio: 1:15
Grind size: Medium-fine (80% through a 20-mesh sieve per Chinese standards)
Brewing technique: Pulse pouring
Bloom with 30 grams of water for about 30 seconds, then pour in 125 grams of water in small circles centered around the grounds. When the water level drops and is about to expose the coffee bed, continue pouring to reach 225 grams total. Remove the filter when the water level is about to expose the coffee bed (start timing at bloom). Total brew time: 2'00".
