Introduction:This article provides a detailed account of the practical testing process of using the Costa Rica Finca Fénix Sapphire SOE espresso beans. Starting with the characteristics of the Central Valley’s altitude-grown 1600m Catuai and Caturra beans under sun-dried processing, it deeply analyzes the challenges and solutions of brewing light-to-medium roasted espresso beans in both extraction and milk coffee applications. Not only does it offer specific parameter settings for a 35-second long extraction, but it also shares how to improve the release of fermented aromas by extending resting time and adjusting grind size, and compares the flavor profiles of pure espresso and a 1:4.6 milk coffee ratio, helping you grasp the diverse potential of single-origin espresso beans.
This time, we’re sharing a hands-on record of the SOE espresso made from the Finca Fénix Sapphire, a sun-dried coffee bean grown at an altitude of 1600 meters in Costa Rica’s Central Valley. This blend of Caturra and Catuai varieties is actually more naturally suited to pour over flavor expression, but after adjustments, it can also deliver surprising layers when used for espresso.
Before extraction, it’s important to note that its roast level leans toward light-to-medium. If you directly apply standard espresso parameters, the excessive residual CO₂ inside the beans can easily lead to uneven extraction. Practical testing suggests:Extending the rest period by at least 2–3 days compared to typical commercial beansto allow the beans to reach a more stable oxidation stage, which helps effectively release their unique fermented aroma.
For actual extraction, 16 grams of coffee grounds are used, aiming to yield 32 grams of espresso, with the time controlled around35 seconds—significantly longer than the common 25–30 second extraction. This setting helps fully extract the blackberry and citrus acidity brought by the sun-dried process, as well as the delicate honey-like sweetness, while making the fermented wine notes smoother. If the time is too short, it can result in high acidity, low sweetness, and a thin aftertaste.
In terms of flavor profile, this Sapphire SOE espresso presents clearblackberry and citrus notes,with pronounced fermented wine character and honeyed sweetness in the mid-palate. The overall acidity is medium to high, the sweetness is medium to high as well, and bitterness is kept low. The aftertaste is long-lasting with persistent fruity notes, making it highly suitable for coffee lovers who enjoy bright, layered fruit flavors.
When converted into a milk coffee, using an 180 ml cup with 32 grams of espresso and milk proportioned according to thegolden 1:4.6 ratio,the floral and fruity notes remain distinct after adding fresh milk, the fermented wine character transforms into a softer finish, and the sweetness is further enhanced. The overall drink feels as smooth as silky milk tea, yet still retains the terroir personality expected from an SOE.
For those trying SOE espresso for the first time, this bean offers an important insight: light or light-to-medium roasted espresso beans cannot simply follow the extraction logic of dark roasts. Suggestions such as extending the rest time, fine-tuning grind size slightly, and extending extraction time as needed are all key to enhancing flavor completeness. If you’re interested in exploring single-origin espresso, consider using this Sapphire as your starting point to uncover more possibilities.
The above content is compiled by CoffeeHunters, a coffee news website.
