Costa Rica has a particular place on this planet of specialty espresso. A whole lot of it has to do with Erna Knutsen. Are you aware the identify? Maybe not, however with out her or Costa Rican coffees, we would simply not have specialty espresso at this time.
Knutsen was a famend determine within the specialty espresso business, also known as the “Godmother of Specialty Espresso.” Born in Norway in 1922, Knutsen performed a pivotal function in shaping the espresso panorama, significantly in the USA. Her journey started within the Nineteen Fifties when she emigrated to the US and settled in San Francisco. Knutsen’s fascination with espresso led her to determine her personal espresso importing firm, Knutsen Coffees Ltd., in 1963. She devoted herself to sourcing and selling distinctive, high-quality coffees from all over the world, showcasing the distinct flavors and traits of every area. One of many areas she targeted loads on was Costa Rica.
Certainly one of Knutsen’s most notable contributions to the espresso business was her introduction of the time period “specialty espresso.” Within the early Nineteen Seventies, she used this phrase to distinguish high-quality, meticulously sourced coffees from locations like Costa Rica, from the mass-produced, lower-grade varieties prevalent on the time.
She performed a significant function in elevating Costa Rican espresso’s status on the worldwide stage. Knutsen acknowledged the distinctive potential of Costa Rican beans because of the nation’s favorable rising situations and distinctive taste profiles. She actively sought out distinctive Costa Rican coffees and established direct relationships with native farmers. She would go to espresso farms in Costa Rica, immersing herself within the cultivation and processing strategies employed by the farmers.
By understanding the intricacies of Costa Rican espresso manufacturing, Knutsen was capable of establish coffees with distinctive qualities, equivalent to vivid acidity, delicate sweetness, and balanced flavors. These explicit flavours have been completely distinctive within the regular espresso world. Presenting them within the cup created new pioneers within the toddler specialty espresso motion, together with Alfred Peet, George Howell, and lots of extra.
The Taste Profile of Costa Rican Espresso
Specialty espresso from Costa Rica is thought for its distinctive taste profile, which is usually described as vivid, clear, and with a medium physique. The flavour traits can range relying on the particular area and rising situations, however there are some commonalities present in Costa Rican coffees.
One distinguished taste notice in Costa Rican specialty espresso is citrus. Many Costa Rican coffees exhibit vivid, acidic flavors harking back to citrus fruits equivalent to orange or lemon. This acidity provides the espresso a vigorous and refreshing high quality.
Moreover, Costa Rican specialty espresso typically shows flavors of caramel or honey, offering a nice sweetness and typically a touch of nuttiness. These flavors contribute to the general stability and complexity of the espresso.
One other side of Costa Rican espresso is its floral and fruity notes. Chances are you’ll detect floral aromas and flavors, equivalent to jasmine or rose, together with fruit flavors like cherry, apple, or tropical fruits. These traits add layers of complexity and depth to the cup.
When is Costa Rican Espresso in Season?
The espresso harvest in Costa Rica sometimes runs from November to March, with the height choosing interval occurring between December and February. Throughout this time, espresso farms throughout the nation come alive with exercise as espresso cherries ripen on 1000’s of espresso bushes.
Processing the espresso, relying on the strategy, can take a number of days to a month. Getting the espresso to roasters takes one other month or so, placing the freshest Costa Rican coffees in your favorite specialty espresso roaster cabinets often round March or April.
While you perceive specialty espresso is seasonal, and whenever you purchase it on the peak of it’s ready freshness – from seed to roaster – you achieve the advantage of a greater tasting cup.
Cup of Excellence: The Better of Costa Rica
Costa Rica takes immense pleasure in its espresso manufacturing, and the Cup of Excellence competitors serves as a testomony to this dedication. The Cup of Excellence, principally the “Olympics” of specialty espresso (and based by George Howell!) is an annual competitors held in a number of coffee-producing nations, together with Costa Rica. This prestigious occasion acknowledges and celebrates the best coffees from a given area, showcasing the extraordinary expertise of native farmers and the distinctive qualities of their beans.
The Cup of Excellence competitors follows a rigorous judging course of performed by worldwide espresso specialists. It includes blind cupping, the place the judges consider every espresso pattern primarily based on varied parameters equivalent to aroma, taste, aftertaste, acidity, physique, and general stability. The highest-scoring coffees are then awarded the esteemed Cup of Excellence title, signifying their distinctive high quality and craftsmanship.
Lengthy story brief: should you see a Costa Rican espresso that may be a Cup of Excellence competitor or finalist, purchase it as quickly as you possibly can.
Exploring Costa Rican Espresso Varietals:
Costa Rica is house to varied espresso varietals, every with its personal distinct taste traits. Among the distinguished varietals grown within the area embody (however usually are not restricted to):
- Caturra: Identified for its vibrant acidity, medium physique, and fruity undertones, Caturra is a well-liked varietal that contributes to the traditional Costa Rican espresso profile.
- Catuai: Typically related to notes of chocolate and caramel, Catuai imparts a easy and well-balanced cup with medium acidity.
- Typica: With a wealthy and sophisticated taste profile, Typica presents a singular mixture of floral, citrus, and chocolate notes, making it extremely wanted by espresso fanatics.
- Villa Sarchi: This varietal is well known for its vivid acidity, intense sweetness, and pronounced fruity flavors, delivering a memorable espresso expertise.
Wrap Up
Costa Rica’s specialty espresso business stands as a shining instance of excellence on this planet of espresso. Certainly, if not for Costa Rican espresso and Erna Knutsen’s pioneering efforts in showcasing these distinctive coffees, we could not have the specialty espresso business we all know and love at this time.
Costa Rica’s dedication to high quality, sustainable farming practices, and a great coffee-growing local weather mix to supply distinctive beans yr after yr. With the Cup of Excellence competitors highlighting the cream of the crop, Costa Rican espresso continues to captivate and delight espresso lovers worldwide.
So, the following time you’re looking for a very exceptional espresso expertise, make sure to discover the wonders of Costa Rican specialty espresso, a brew that embodies ardour, craftsmanship, and the essence of this enchanting Central American nation.
