Costa Rica Tarrazú Otis Granite Yellow Honey Process Geisha Growing Conditions Geography Climate

Characteristics of Honey Processing

During harvesting, sugar content is first tested, with only coffee cherries measuring 21-22% sugar content being selected. Honey processing differs from other processing methods in that it requires drying on AFRICAN BEDS (drying beds). If dried directly on concrete or soil, the coffee beans are easily scratched during turning, leading to bacterial contamination. Direct soil sun-drying can also cause the coffee beans to acquire an earthy taste.

Taste Differences Between Honey and Washed Processing

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

Honey-processed beans require good ventilation during drying; otherwise, the retained pectin mucilage can easily ferment or mold, causing off-flavors.

Common honey processing methods we typically see include: yellow honey, red honey, and black honey.

Coffee Details

Variety: Geisha

Processing Mill: Otis Granite Processing Mill

Flavor: Floral tea, rose hip, and green grape notes

Costa Rica's Meil processing method (also known as honey processing) is distinctive. Old Li only recently obtained these Costa Rican red honey-processed beans, prompting him to research Costa Rica's unique Meil processing method.

Introduction to Otis Granite Estate

Costa Rica's Otis Granite Processing Mill is an emerging estate in Costa Rica. The family cooperative was founded in 1994, but it wasn't until 2005 that they established their own processing mill, which now has 17 years of history. The Otis Granite Processing Mill is located about 5km north of San Marcos in Tarrazu, with ten coffee estates underneath, including the Hacienda Yanò. The estates are distributed on hillsides at elevations ranging from 1500-2000 meters, all classified as SHB (Strictly Hard Bean), the highest grade.

Product Information

Otis 2000m Estate Geisha - Golden Honey Processing

Flavor: The dry aroma features delicate spring tea notes mixed with hints of orange peel and chocolate. Floral tea, rose hip, and green grape flavors gradually emerge with temperature changes, revealing juicy sweetness of lemon and peach. The aftertaste is reminiscent of orange chocolate.

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City
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

Additional Information

Costa Rica Tarrazzu Honey Geisha

Country: Costa Rica

Grade: SHB

Region: Tarrazu

Roast Level: Light roast

Processing Method: Honey processing

The Honey Processing Method

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473