Costa Rica Black Honey Catuai Tarrazú Finca la Minita Specialty Coffee Bean Grind Size and Roast Level

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Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Green/Bean
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 processing

Variety: Catuai

Estate: La Minita Estate

Flavor Notes: Preserved plum, honey, brown sugar

Costa Rican Coffee Regions

Its three most famous producing areas are 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 distributed, all diligently cultivating more refined washed and honey-processed coffee beans. Let us look forward to more honey-processed coffee surprises from Costa Rica.

Honey Processing Methods

We commonly see three types of honey processing methods: Yellow honey, Red honey, and Black honey.

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

Red Honey: About 25% of mucilage is removed; compared to yellow honey, drying time is longer, reducing direct sunlight exposure time, even using shade nets, taking approximately 12 days.

Black Honey: Almost no mucilage is removed; drying takes the longest time, at least 2 weeks, using coverings to avoid overly strong sunlight, preventing too-rapid drying, allowing more thorough sugar conversion.

Costa Rican Coffee Quality

Although Costa Rica has gained recognition from coffee connoisseurs through its honey-processed coffee beans, this is also inseparable from Costa Rica's superior geographical and climatic conditions, and the exclusive cultivation of Arabica varieties. Costa Rica's premium coffee beans are called "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) with progressively decreasing quality, which simultaneously represents its grading system. Strictly Hard Beans grow at altitudes above 1500 meters, and altitude has always represented coffee quality - higher altitude means better quality. Additionally, the high altitude drop creates abundant rainfall, which is very beneficial for coffee tree growth; moreover, low nighttime temperatures at high altitudes slow tree growth, allowing coffee cherries to better absorb more nutrients, resulting in richer coffee flavors.

Tasting Profile

Flavor: Preserved plum, honey, brown sugar, orange blossom, white chocolate

Mouthfeel: Excellent sweetness, gentle fruit acidity, round and full-bodied, persistent aftertaste

La Minita Estate Black Honey

This batch of La Minita Estate black honey processed coffee comes from Costa Rica's famous Tarrazú region. Although specialty coffee development started relatively late, Costa Rica's specialty coffee industry is now developing rapidly. With the gentle fruit acidity, smooth mouthfeel, and sweet, premium berry flavors of honey processing, it has become不容小觑. Black honey processing retains about 80% of the mucilage pulp, with their most obvious distinction being that yellow, red, and black varieties get progressively sweeter. Combined with richer fruit notes, they are deeply loved by coffee connoisseurs.

Brewing Parameters

Pour-over black honey: 15g coffee, medium grind (small Fuji ghost tooth blade #4), V60 dripper, 88-89°C water temperature. First pour 30g water, 27-second bloom, pour to 105g then pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473