Pour-Over Brewing Recommendations for Costa Rica Black Honey Catuai La Tatara Farm Specialty Coffee Beans

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Pour-over Black Honey Process Coffee

15g of coffee grounds, medium grind (using Fuji Tusk Blade grinder 4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour up to 105g and wait until the water level drops to halfway before continuing. Slowly pour until reaching 225g total weight. Discard the final tail. Water-to-coffee ratio 1:15, total extraction time 2:00.

Costa Rica's Famous Growing Regions

The three most famous growing regions include Tarrazú, located south of Costa Rica's capital San Jose, as well as the Central Valley and Western Valley regions. Among these, many excellent independent estates are diligently cultivating more refined washed and honey-processed coffee beans. Let's look forward to more honey-processed coffee surprises from Costa Rica.

Common Honey Processing Methods

We typically see these honey processing methods: Yellow Honey, Red Honey, and Black Honey.

Yellow Honey

Approximately 40% of mucilage is removed; drying requires the most direct heat absorption, receiving maximum sunlight for drying, reaching stable moisture content in about 8 days.

Red Honey

Approximately 25% of mucilage is removed; compared to Yellow Honey, drying time is longer, with reduced direct sun exposure time, sometimes using shade nets, lasting about 12 days.

Black Honey

Nearly all mucilage is retained; drying takes the longest time, lasting at least 2 weeks, using coverings to avoid excessive sunlight, preventing too-rapid drying and allowing more complete sugar conversion.

Costa Rica's Coffee Excellence

Although Costa Rica gained recognition among coffee connoisseurs through its honey-processed coffee beans, this is inseparable from Costa Rica's superior geography and climate conditions, and the fact that all cultivated coffee varieties are Arabica. Costa Rica's premium coffee beans are called "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH), with quality decreasing in order. This also serves as its grading system. Strictly Hard Bean grows at altitudes above 1500 meters, and altitude has always represented coffee quality - higher altitude means better quality. Additionally, the significant altitude variation creates abundant rainfall, which is very beneficial for coffee tree growth. Moreover, low temperatures at high altitudes slow tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Flavor Profile

Flavor notes: preserved plum, honey, brown sugar, orange blossom, white chocolate

Texture: excellent sweetness, gentle fruit acidity, round and full-bodied, long-lasting finish

This batch of Black Honey processed coffee from Finca La Minita in Costa Rica's famous Tarrazú region. Although Costa Rica started developing specialty coffee relatively late, its specialty coffee industry has developed rapidly. With the gentle fruit acidity, smooth texture, and sweet premium berry flavors of honey-processed coffee, it has become truly remarkable. Black Honey processing retains about 80% of the mucilage, with the most obvious difference being that Yellow, Red, and Black honey become progressively sweeter. Combined with richer fruit notes, it has won the hearts of many coffee connoisseurs.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou City
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Costa Rica
Roast degree: Medium roast

Coffee Details

Country: Costa Rica

Grade: SHB

Region: Tarrazú

Roast level: Medium roast

Processing method: Black Honey process

Variety: Catuai

Estate: Finca La Minita

Flavor: Preserved plum, honey, brown sugar

Important Notice :

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Tel:020 38364473