A2-013 Premium Costa Rica Drip Coffee - Finca Phoenix - Caturra

Finca Fénix is located on the fertile volcanic slopes of Poás in Costa Rica’s Central Valley. It is recognized as one of the pioneers in Central and South America for producing honey-processed and natural coffees. The estate is 100% organically cultivated, driven by the owner’s belief that organic farming not only preserves the environment but also protects the health of his family. Despite technical and organizational challenges, this philosophy has been firmly upheld.

The coffees from Finca Fénix are known for their distinctive character, most notably their remarkable natural sweetness. The estate rose to prominence in 2009 during the Specialty Coffee Competitions.

One of its signature lots, “Black Rose”, is naturally dried on African raised beds, with the cherries turned only a few times a day. This method enhances the intensity of fruit-forward flavors. During harvest, the estate uses a Brix meter (commonly employed in the wine industry) to measure the sugar content of the cherries, ensuring only those above 20% sweetness are selected for natural processing. For comparison, apples average around 14 Brix, lemons 12, and passion fruit 18 — yet the cherries at Finca Fénix reach 21–22 Brix, underscoring their exceptional sweetness.

The estate is deeply committed to environmental sustainability. Rainwater is collected for coffee processing, while vermiculture (worm composting) is used to produce organic fertilizer, ensuring that no chemical fertilizers or pesticides are ever applied.

• Coffee Bean:Costa Rica - Caturra
• Roast: Anaerobic Natural – Medium-Dark Roast
• Body: Full-Bodied with Sweetness
• Flavour: Chocolate, Red Wine, Ripe Pineapple, Passion Fruit, Caramel, Blackcurrant
  Altitude: 1650m 
  
• Brewing Steps
  1. 1. Set up the drip bag
        Tear open the drip bag, hook the paper ears onto both sides of the cup, and make sure it’s secure.
     2. Bloom (pre-infusion)
        • Pour about 30 ml of hot water evenly over the coffee grounds to wet them.
        • Let it sit for 20–30 seconds to allow carbon dioxide to escape and enhance flavor.
     3. Main pour
        • Pour in hot water slowly in 2–3 rounds, using a gentle circular motion over the center of the grounds.
        • Avoid pouring directly onto the filter walls.
        • Wait for the water to drain before adding the next pour.
        • Total water amount: 180-200 ml.
        • Slowly brewing time: about 3 minutes.