Introduction:These Blueberry coffee beans from Finca Piedra Grande in Costa Rica’s Brunca region are processed using an anaerobic honey-heavy method, highlighting intense blueberry and rose aromas. We conducted practical tests using three different pour over roast profiles to analyze their flavor profiles and extraction performance, helping coffee enthusiasts master the optimal roasting and brewing strategies and gain a deeper understanding of the potential of high-altitude Bourbon and Catuai varieties.
The southern Brunca region of Costa Rica, composed of administrative areas such as Coto Brus, Buenos Aires, and Pérez Zeledón, has been cultivating coffee since the late 19th century and is now one of the country’s six socio-economic zones. The area’s terrain extends to the Panama border, featuring diverse microclimates. The presence of pre-Columbian stone carvings dating from 200 BCE to 1500 CE has given the region—and the estate located here—its name, while also nurturing a unique coffee terroir.
The estate primarily grows two varieties: Bourbon and Catuai. Bourbon, a natural mutation of Typica, produces wine-red ripe fruit with roundish beans. When cultivated at high altitudes, it often exhibits wine-like aromas and bright acidity. Catuai, a hybrid of Caturra and Mundo Novo, is a shorter plant that doesn’t require shade and has strong resistance to adverse conditions. It is known for its clear acidity and is well-suited for coffee lovers who appreciate layered flavors.
These Blueberry beans are processed using an anaerobic honey-heavy method: fully ripe fruits are first selected, then depulped while retaining the intact flesh and mucilage. The beans are placed in a sealed tank and injected with carbon dioxide for low-temperature anaerobic fermentation at 10–15°C. After fermentation, the mucilage-covered beans are moved to mesh drying beds and dried at temperatures below 40°C. During this period, they are transferred to a warming shed every 8 hours for 12 hours of rest, repeated for about 20–25 days until the moisture content reaches 15%. Finally, the beans are packaged in inner and outer bags and stored in a cool place until the moisture level stabilizes at 11%, ensuring concentrated and stable flavors.
The roasting experiment was conducted using a Yangjia 800N roaster, with three curves designed to highlight different flavor profiles:Curve OneThe beans were loaded at 175°C, with the drum temperature returning to 140°C at 1’36”. The air vent was opened to level 4, and when the bean surface turned yellow at 148.8°C, the heat was adjusted. At 9’50”, when ugly wrinkles and black spots appeared signaling the approach of first crack, the beans were dropped at 193°C, with a total development time of 1’35”. This curve enhances fruity acidity and floral notes, with cupping notes of rose, fruit gummy, blueberry, and mint in harmony.Curve TwoFirst crack began at 10’07”, with the development time extended to 1’50” and a final temperature of 195°C. While grape and caramel notes were retained, a noticeable astringency emerged.Curve ThreeWith only 1’15” of development and a final temperature of 192°C, the flavors shifted to citrus and green grape but turned overly sharp and unbalanced.
Overall comparison:Curve OneWith precise temperature control and development timing, it best balances the terroir characteristics of the Brunca region and the fermentation layers of the anaerobic honey-heavy process. It is recommended that pour over enthusiasts use these parameters to explore the potential of the Blueberry beans. During actual brewing, slight adjustments to grind size and water temperature can further highlight the theme aromas of blueberry and rose.
The above content is compiled by CoffeeHunters, a coffee news website.
