Introduction:Although Costa Rica is not a large country, it is a globally renowned specialty coffee origin, and this is inseparable from the long-term support of the government and the variety improvement efforts of the ICAFE research institute. This article takes you on an in-depth exploration of how the country has promoted the cultivation of disease-resistant varieties through scientific research institutions, with a focus on the Mozart coffee beans from the Musician Series at Finca Carnet, analyzing the unique flavors brought by its raisin honey processing method, while also providing practical V60 pour over parameters.
Located in Central America, Costa Rica may not be large in size, but thanks to its fertile volcanic soil and favorable altitude conditions, it has become the world’s 14th largest coffee-producing country. Coffee cultivation here dates back to the early 19th century and has always received high attention from the government. As early as 1933, a dedicated agency was established, which later evolved into today’s Costa Rican Coffee Institute (ICAFE). This institution plays a pivotal role in driving industrial upgrading, variety research and development, and market promotion.
The predecessor of ICAFE was the “Coffee Defense Agency” established in 1933, whose primary purpose was to protect the rights and interests of small coffee farmers and prevent them from being treated unfairly in trade. By 1948, this organization was officially transformed into the Costa Rican Coffee Institute (ICAFE), which has continued to operate to this day. In addition to safeguarding the interests of coffee farmers, ICAFE is also committed to establishing a fair production and sales system and promoting Costa Rica’s high-quality coffee globally.
As the “brain” of the country’s coffee industry, ICAFE’s core missions include promoting balance among production, processing, export, and consumption, as well as conducting innovative research in agricultural and industrial technologies. The institution is also responsible for setting fair minimum agricultural prices to ensure that coffee farmers receive reasonable compensation. Over the years, ICAFE has continuously improved coffee quality and sustainability through traceability programs and technological innovation.
In terms of variety development, ICAFE’s achievements are particularly notable. In the past, the institution collaborated with the internationally renowned brand Starbucks to conduct disease-resistant breeding research targeting leaf rust, anthracnose, and the so-called "crown rot" disease. Its goal is to cultivate varieties that can resist the threats of climate change and pests and diseases, further stabilizing yields and enhancing overall competitiveness, ensuring a sustainable future for coffee farming.
Another noteworthy variety is Venecia, which was developed by ICAFE from a natural mutation of Caturra in the San Carlos region. The Venecia plant is relatively short, making it not only easier to manage but also demonstrating advantages such as high yield, rain resistance, and disease resistance. This variety was first tested in areas such as Turrialba, Coto Brus, and Perez Zeledon, and later, a strain with richer flavor, higher productivity, and better resistance was successfully cultivated in the Perez Zeledon region.
The success of Costa Rican coffee relies not only on its naturally privileged environment but also on the long-term dedication of the government and research institutions. Take Finca Carnet in the Tarrazú region, for example. Its Musician Series coffee beans are one of the high standards representative of the region. Among them, the well-received "Mozart" variant uses the raisin honey processing method, where after the fruit pulp is removed, some mucilage is retained and the beans are sun-dried, giving them a rich sweetness and complex layers of flavor.
It is recommended to use a V60 dripper for pour over brewing of this Mozart coffee bean, with a coffee-to-water ratio of about 1:15, and water temperature controlled between 90–92°C. During brewing, water can be added in three stages: the first stage is to wet the coffee grounds for about 30 seconds, followed by slowly pouring 50% of the total water volume, allowing a slight bloom before proceeding with the remaining pours. This method can fully bring out its floral and fruity aromas as well as fermented complexity.
Upon tasting, the Mozart coffee reveals distinct starfruit and berry acidity, paired with a rich raisin honey sweetness and body, resulting in a rounded and full-mouthed flavor profile. The finish leaves a gentle cane sugar sweetness, making it highly suitable for coffee lovers who enjoy both fruity and sweet notes. Whether for everyday drinking or pairing with desserts, it offers a delightful sensory experience.
The above content is compiled by CoffeeHunters, a coffee news website.
