Costa Rica Yellow Honey Elisa Rocadura Specialty Coffee Beans: Varieties, Brand Recommendations, and Estates

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style)

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, the country has numerous volcanoes and natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with characteristics of local microclimate terroir conditions. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been 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 are all factors that have made coffee 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.

Honey Processing Revolution

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 "honey sensation" ranging from light to strong (white, yellow-red-white, yellow-red-black) with acidity, complex aromas, and rich body—each with its own depth and merits. The Herbazu processing plant is located in the Naranjo region of the West Valley area, where it enjoys high recognition. In addition to having its own coffee plantation, it also processes and produces green beans for nearby estates and small coffee farmers.

Flavor notes: Brown sugar, floral, almond, red tea, orange and sweet spice notes, mild acidity, syrupy body, excellent finish.

Caturra Variety

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. Both its yield and disease resistance are superior to Bourbon, and the plant is shorter, making harvesting more convenient. Unfortunately, like Bourbon, it suffers from biennial production cycle problems. However, it has strong adaptability, doesn't require shade trees, and can thrive under direct sunlight, earning it the name "Sun Coffee." It can adapt to high-density planting but requires more fertilization, increasing costs, so farmers initially had low acceptance.

But in the 1970s, when coffee prices soared, farmers switched to Caturra to increase yields. With vigorous promotion by Brazilian and Colombian authorities, the results were fruitful. Farmers' acceptance of Caturra signified a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun cultivation. By 1990, one million hectares could harvest 14 million bags of coffee beans, a 60% increase in production. No wonder the high-yield, high-quality Caturra has become a variety that various producing countries now rely on.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, showing strong altitude adaptability. The higher the altitude, the better the flavor, but relatively lower yield—this is the destiny of specialty coffee beans. Academics describe Caturra as the intensive and sun-grown version of Bourbon, which hits the nail on the head. In Central and South America, there is also a yellow Caturra (Caturra Amarello) variant, but its reputation is not as good as that of Yellow Bourbon.

When Caturra is lightly roasted, its acidity is pronounced and the overall profile is bright. With proper processing, sweetness can be expressed very well, but the coffee body is relatively low compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Usually, Caturra has red berries, but in extremely rare areas, there are yellow Caturras, such as the very small amount planted in Hawaii.

Brewing Method

Pour-over method for yellow honey. 15g coffee, medium grind (using Fuji's ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g water for a 27-second bloom. Continue pouring to 105g, then pause. Wait until the water level drops to half before continuing to pour slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio is 1:15. Extraction time is 2:00.

Manufacturer: Dazhen Coffee FrontStreet Coffee
Address: No. 10 Baoan Frontsteet, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar content: Sugar-free
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 processing: Approximately 40% of mucilage is removed; drying requires the most direct heat absorption, receiving maximum sunlight for drying, taking about 8 days to reach stable moisture content.

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

Varieties: Caturra, Catuai

Processing plant: Helsar processing plant

Flavor: Brown sugar, almond, red tea

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473