#39 Costa Rica

Natural Reserve Volcan Azul
Anaerobe Java
Dark Chocolate. Pomegranate. chardonney
The story of Java coffee reveals an intriguing journey of cultivation, adaptation, and recognition, making it a significant variety in coffee's global history. Here's a concise summary of its journey:
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Origins and Early Cultivation:
Java coffee traces its roots to Ethiopia, from where it was introduced to the island of Java by the Dutch in the early 19th century. Initially, it was considered a Typica selection due to its similarities in characteristics. -
Introduction to Africa:
In the mid-20th century, Java seeds were brought to Cameroon by a local farmer through the Vilmorin company, which sourced them from the breeder Porteres in Java. In Cameroon, breeder Pierre Bouharmont discovered its partial tolerance to coffee berry disease (CBD), a major challenge in African coffee cultivation. Its suitability for smallholder farmers with minimal inputs made it a valuable selection, leading to its release in Cameroon between 1980 and 1990. -
Genetic Insights:
Genetic studies have revealed that Java is not a Typica selection but a selection from an Ethiopian landrace population known as Abysinia, highlighting its unique lineage. -
Introduction to Central America:
In 1991, Java was introduced to Costa Rica by CIRAD (Centre de Coopération Internationale en Recherche Agronomique pour le Développement) through breeder Benoit Bertrand. The goal was to provide smallholders with a low-input, CBD-tolerant variety. While CBD is not present in Central America, its potential threat prompted interest in Java. Despite being distributed to PROMECAFE countries, Java was not officially released in the region. -
Recognition and Quality Potential:
Java’s exceptional cup quality, particularly at high altitudes, gained attention over time. Panama became the first Central American country to officially recognize Java in 2016. It has since emerged as an alternative to the Geisha variety, offering high-quality potential alongside better resilience for small farmers, especially against coffee leaf rust and CBD.
Java's journey underscores its adaptability, resilience, and eventual recognition as a variety that balances high quality with practical benefits for smallholder farmers. Its story highlights the importance of preserving and promoting diverse coffee varieties globally.
Variety | 100 % Arabica Java |
Processing | Anerobe process |
Land/Region | Costa Rica/West Valley |
Farmer | Alejo Castro |
Altitude | 1550 masl |
Cupping Score | 90 |
Roast Master, Quality cupper & Barista | Søren Stiller Markussen |
This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
Step 1
Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
Step 2
Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
Step 3
Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides
Espresso-ekstraktionstips
Java varieteten er kendt for sin vinøse runde og blide smag, der godt kan minde om Chardonney.
For denne variant anbefaler jeg, at du ekstrakterer din espresso med en kortere bryggetid og bruger en grovere kværningsgrad.
Det er normalt, at espressoen ser meget tynd ud mod slutningen af ekstraktionen. Kaffer med høj syrlighed, bliver ofte ristet for at fremhæve deres lyse og syrlige karakter, hvilket kan minde om en filterkaffe. Dog skal sødmen også være til stede, hvilket justeres gennem ristningskurven.
Indstilling af din espresso
Som en generel regel bør du bruge en vægt til at justere din espresso. De første tre skud giver normalt en god indikation af flowet og hvordan espressoskuddet brygges.
Vigtige indikatorer:
- Den første dråbe, der kommer efter aktivering af vandflowet (pumpe eller bundventil), er en vigtig indikator.
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Målet er, at den første dråbe vises efter 6-7 sekunder.
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Denne timing sikrer en samlet bryggetid på 19-21 sekunder for espressoskuddet.
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Hvis den første dråbe kommer før 6 sekunder: Kværn finere.
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Hvis den kommer senere end 8-9 sekunder: Kværn grovere.
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Smagsjustering
- For en espresso med høj syrlighed, hold dig til den anbefalede kortere bryggetid.
- For en mere balanceret kop med medium syrlighed, anbefaler jeg at ekstraktere med en højere udbyttemasse på 40-42 g væske.
Ved at følge disse trin kan du opnå den lyse syrlighed og afbalancerede sødme, som Gesha-kaffen er berømt for. God brygning!
Dose | 21 g dobb shot |
Extraction time | 19-20 sec |
Liguid mass | 40 g. |
Extraction rate | 21/40= 0,52% |
The dose is calculated using a 20g porta filter min. dose 19g/ max. dose 21 g. pr double espresso.