Introduction to Costa Rica Tarrazu Otis Rock Yellow Honey Process Gesha: Origin, Development, History, and Culture

Introduction to Otis Rock Estate

The Otis Rock Processing Plant is an emerging estate in Costa Rica. The family cooperative was established in 1994, but it wasn't until 2005 that they created their own processing plant, which now has a 17-year history. The Otis Rock Processing Plant is located about 5km north of San Marcos town in the Tarrazu region. Below it are ten coffee estates, including the Hacienda Anon, with elevations distributed between 1500-2000 meters on the mountain slopes, all classified as SHB (Strictly Hard Bean), the highest grade.

Otis 2000 Meter Estate - Geisha Variety - Golden Honey Process

Flavor: The dry aroma features delicate spring tea notes mixed with hints of orange peel and chocolate, along with floral tea, rosehip, and green grape flavors. As the temperature changes, it gradually reveals juicy sweetness of lemon and peach, with a finish of orange peel chocolate.

Manufacturer: Coffee Workshop
Address: No. 10, Bao'an Qianjie, Yuexiu District, Guangzhou City
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 100g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Degree: Light roast

Costa Rica Tarrazzu Honey Geisha

Country: Costa Rica
Grade: SHB
Region: Tarrazu
Roast Degree: Light roast
Processing Method: Honey process
Variety: Geisha
Processing Plant: Otis Rock Processing Plant
Flavor: Floral tea, rosehip, green grape flavors

Costa Rica's Honey Processing Method

Costa Rica's honey processing method is unique. It was only recently that Lao Li obtained these Costa Rican red honey processed beans that prompted him to research Costa Rica's unique honey processing methods.

Honey Processing Method:

After removing the skin and pulp, the coffee beans with mucilage are dried. The key to distinguishing different honey processes lies in this remaining mucilage: the proportion of mucilage retained, drying time, and drying method.

Characteristics of Honey Processing:

During harvesting, sugar content is tested first, and only coffee fruits with sugar content between 21-22% are picked. Honey processing differs from other processing methods as it requires drying on African beds. If dried directly on cement or soil, the coffee beans can easily get scratched during turning, leading to bacterial infection. Direct ground sun-drying can also cause the coffee beans to develop earthy flavors.

Flavor Differences Between Honey and Washed Processing:

Compared to washed processing, honey processing results in higher sweetness, higher sugar content, and relatively more body (under the same roast degree).

Honey processed beans need good ventilation during drying, otherwise the retained mucilage can easily ferment or become moldy, causing off-flavors.

The honey processing methods we commonly see include: Yellow Honey, Red Honey, and Black Honey.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473