Costa Rica Yellow Honey Elisa Roca Dura Gourmet Coffee Bean Cultivation Geographic Location Climate

Costa Rican Coffee Profile

Costa Rican coffee has always been regarded as a classic example of perfect flavor profiles, with balance, cleanliness, and mildness as its foundation. This batch from the Helsar de Zarcero processing plant in the West Valley region is renowned for its excellent natural geographical conditions and superior regional cultivation management techniques. Featuring a nearly perfect classic flavor profile, it exhibits vibrant citrus notes in its acidity, blackberry fruit aromas, rich acidity and mouthfeel, melon-like sweetness with a smooth texture, and subtle stone fruit/floral notes. The aftertaste is distinguished by prominent coffee flower aromas, making it a coffee brimming with Latin rural charm.

Coffee Details

Varieties: Caturra, Catuai

Processing Plant: Helsar de Zarcero Processing Plant

Flavor Notes: Brown sugar, almond, black tea

Costa Rican Coffee Heritage

Costa Rica was the first country in Central America to cultivate coffee, boasting a long history and a comprehensive system from production to sales. Located in the Central American isthmus, the country features numerous volcanoes and enjoys natural advantages of sunshine and fertile soil. The climate is harmoniously influenced by Pacific and Atlantic ocean currents and sea breezes, resulting in coffee with distinctive local microclimate and terroir characteristics. Both in quality and quantity, Costa Rican coffee has consistently received worldwide recognition and is rated as one of the world's high-quality coffees.

Terrain and Processing Innovation

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors contributing to coffee becoming one of the country's main agricultural products. The seven major producing regions are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Costa Rica has a long history of coffee cultivation, but in the past decade or so, the innovative "dry" processing method has become a trend. Collectively known as "honey processing," this new approach uses pulping machines to adjust the degree of pulp removal, producing "honey-like" sensations ranging from light to intense as colors vary from light to dark (white, yellow-red, yellow-red-black). Each level offers distinct acidity, complex aromas, and richness—each with its own unique merits. The Helsar de Zarcero processing plant, located in the West Valley region's Naranjo area, is highly renowned in this region. In addition to its own coffee plantation, it also processes and produces green beans for nearby estates and small-scale coffee farmers.

Flavor Profile: Brown sugar, floral notes, almond, black tea, orange and sweet spice sensations, mild acidity, syrupy mouthfeel, excellent finish.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)

Address: No. 10 Bao'an Front Street, Guangzhou City

Contact: 020-38364473

Ingredients: House-roasted

Shelf Life: 90 days

Net Weight: 227g

Package Type: Bulk coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Costa Rica

Coffee Type: Other

Roast Degree: Medium roast

Technical Specifications

Product: Costa Rica Helsar De Zarcero

Country: Costa Rica

Grade: SHB

Region: West Valley

Roast Degree: Medium roast

Processing Method: Yellow honey

Yellow Honey Processing: Approximately 40% of mucilage is removed; drying requires the most direct heat absorption, receiving maximum sunlight exposure for about 8 days to reach stable moisture content.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473