## Costa Rica's Coffee Culture Takes Center Stage at Andaz Resort Ahead of National Coffee Day on September 29, Luis Carlos Herrera, Head Barista at Andaz Peninsula Papagayo Resort in Costa Rica, is sharing his approach to brewing what many consider the world's finest coffee. Herrera's coffee program is built on direct relationships with local farmers. He has hand-selected three distinct varieties from Costa Rica's premier growing regions: - Bruna Region: Honey-processed coffee from the Alvarado Fonseca Family, featuring aromatic notes of caramel and black tea
- Santa María in the Dota Region: Naturally roasted whole-bean coffee from the Marín family, delivering sweeter notes with medium acidity
- División in Pérez Zeledón: Orígenes blend combining SL28, ET47, Geisha, and San Roque varieties, honey-processed for flavors of dark chocolate, caramel, and plum

The V60 Method For National Coffee Day, Herrera is recommending the V60 pour-over technique.

His step-by-step process: 1. Heat water until almost boiling, then wait at least 45 seconds before pouring over grounds
2. Place a paper filter in the cone-shaped dripper and rinse with hot water to remove paper flavor; discard the water
3. Add coffee (one heaping teaspoon per cup), pour slowly until grounds are wet, then wait 20-30 seconds for CO2 to escape
4. Do not stir—"Quality takes time!"
5. Once water finishes dripping, remove the ceramic cone and serve Herrera leads a 90-minute "Becoming a Barista Class" available to resort guests, covering coffee origins and preparation techniques. The V60 instructions are included in every residential villa on the property.

Why It Matters

As hospitality operators increasingly emphasize F&B differentiation, sourcing direct-from-farmer specialty coffee and offering guest education programs creates both operational cachet and measurable revenue uplift. Herrera's transparent supply chain and hands-on approach model a replicable strategy for mid-to-luxury properties seeking to compete on beverage excellence rather than volume.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors