Pour-Over Parameter Recommendations for Costa Rica Yellow Honey Elsa Rocadura Premium Coffee Beans

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Pour-over Recipe

Yellow Honey processed. 15g of coffee, medium grind (Fujimarconi grinder, setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level drops to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee beans
Shelf life: 90 days
Net weight: 227g
Packaging: Loose coffee beans
State: Roasted coffee beans
Sugar content: No sugar
Origin: Costa Rica
Coffee type: Other
Roast level: Medium roast

Coffee Details

Costa Rica Helsar De Zarcero

Country: Costa Rica
Grade: SHB
Region: West Valley
Roast Level: Medium roast
Processing Method: Yellow Honey

Yellow Honey Process: Approximately 40% of the mucilage is removed; drying requires the most direct heat absorption, receiving maximum sunlight for about 8 days until moisture content stabilizes.

Costa Rican coffee has always been considered a classic example of perfect flavor profiles—balanced, clean, and mild are its foundation. This batch from the Helsar processing plant in the West Valley region is renowned for its excellent natural geographical conditions and superior regional cultivation management techniques. It offers nearly perfect classic flavor with vibrant citrus acidity, blackberry fruit notes, rich acidity and body, melon-like sweetness, smooth mouthfeel, stone fruit/subtle floral notes, and a remarkable coffee flower aroma in the aftertaste. It's a coffee full of Latin countryside charm.

Varieties: Caturra, Catuai
Processing Plant: Helsar Processing Plant
Flavor Notes: Brown sugar, almond, black tea

Costa Rican Coffee Heritage

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 in the Central American isthmus with numerous volcanoes, it enjoys natural advantages of sunlight and soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with characteristics of local microclimate terroir. In terms of quality and quantity, Costa Rican coffee has consistently received worldwide recognition and is rated as one of the world's high-quality coffees.

Costa Rica's volcanic terrain provides fertile volcanic ash, moderate temperatures, and stable, abundant rainfall—all factors contributing to coffee becoming one of the country's main agricultural products. The seven major 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 method uses pulping machines to adjust the degree of pulp removal, producing coffee with "honey sensation" ranging from light to intense as the color progresses from light to dark (white, yellow-red-white, yellow-red-black), each with distinct acidity, complex aromas, and richness.

The Herbazu processing plant is located in the Naranjo region of the West Valley area. This region is highly renowned, and the plant not only has its own coffee plantation but also provides processing services for nearby estates and small coffee farmers.

Flavor Profile

Brown sugar, floral notes, almond, black tea, orange and sweet spice sensations, moderate acidity, syrupy mouthfeel, excellent finish.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473