Costa Rica Yellow Honey El Sarchi Roca DuLa Specialty Coffee Beans Grind Size Roast Level Processing Method

Costa Rica Helsar De Zarcero

Coffee Details

Country: Costa Rica

Grade: SHB

Region: West Valley

Roast Degree: Medium roast

Processing Method: Yellow honey

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

Costa Rican coffee has always been considered a perfectly classic flavor profile, with balance, cleanliness, and mildness as its foundation. This batch from the Helsar De Zarcero processing plant in the West Valley region is famous for its excellent natural geographical conditions and superior regional cultivation management. It presents a nearly perfect classic flavor with vibrant citrus acidity, blackberry fruit notes, rich texture and acidity, melon-like sweetness, a smooth mouthfeel, drupe and floral hints, and a remarkable coffee flower fragrance in the aftertaste. It is a coffee full of Latin rural charm.

Varieties: Caturra, Catuai

Processing Plant: Helsar De Zarcero

Flavor Notes: Brown sugar, almond, black tea

Costa Rica was the first country in Central America where coffee was introduced for cultivation, with a long history and a complete system from production to sales. Located on the Central American isthmus, the country is dotted with volcanoes and enjoys the natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with a unique local microclimate and terroir. In both quality and quantity, Costa Rican coffee has always been recognized worldwide and rated as one of the world's high-quality coffees.

The fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall of Costa Rica's volcanic terrain have all made coffee one of the country's main agricultural products. The seven major producing regions are Tarrazu, 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 trendy. This new method, collectively known as honey processing, uses pulping machines to adjust the degree of pulp removal, producing a "honey sensation" that ranges from light to intense as the color progresses from light to dark (white, yellow-red-white, yellow-red-black). Each level offers unique acidity, complex aromas, and a rich texture. The Herbazu processing plant is located in the Naranjo region of the West Valley area and is highly renowned there. In addition to its own coffee plantation, it also processes and produces green beans for nearby estates and small coffee farmers.

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

FrontStreet Coffee Recommendation

If yellow honey processing is what caught your interest, FrontStreet Coffee's honey-processed Costa Rican coffees are a natural next step. The Blackberry coffee uses a black honey process that retains almost all of the mucilage, giving a sweet, layered cup of grape, berry, and ripe blackberry, while the Mozart takes a raisin-honey approach for notes of osmanthus, pineapple, and raisin. Both are roasted light to medium, so their fruit-forward sweetness stays clean and bright.