Differences, Distinctions, and Award Status of Costa Rica Black Honey Caturra from Trazu and La Mina Estates

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Costa Rica's Premier Coffee Growing Region

The country's most famous growing region is Tarrazu, located near the capital San José. The Tarrazu region has the highest average latitude and excellent climate and soil conditions, making it the most renowned and widely recognized excellent coffee producing region in Costa Rica. Tres Rios is a famous sub-region within the Tarrazu area. The most famous Costa Rican single-estate coffee in the specialty coffee world is La Minita estate from the Tarrazu region, with an annual production of only 160,000 pounds.

Pour Over Black Honey

Hand-pour black honey. 15g of coffee grounds, medium grind (Fuji grinder with ghost teeth burrs #4), V60 dripper, water temperature 88-89°C. First pour with 30g water, let bloom for 27 seconds. Continue pouring to 105g and stop. Wait until the water level drops to halfway before pouring again. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Coffee Regions and Processing Methods

Its three most famous origins are Tarrazú located south of Costa Rica's capital San José, 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's look forward to more honey-processed coffee surprises from Costa Rica.

Honey Processing Methods

The honey processing methods we typically see include: Yellow Honey, Red Honey, and Black Honey.

Yellow Honey

About 40% of the mucilage is removed; the drying method requires the most direct heat absorption, receiving maximum sunlight for drying, taking about 8 days to reach stable moisture content.

Red Honey

About 25% of the mucilage is removed; compared to yellow honey, the drying time is longer, and direct sun exposure time is reduced, even using shade nets, taking about 12 days.

Black Honey

Almost no mucilage is removed; drying takes the longest time, at least 2 weeks, using coverings to avoid too much direct sunlight, preventing drying too quickly, allowing more complete sugar conversion.

Costa Rican Coffee Quality

Although Costa Rica has gained recognition from coffee connoisseurs through honey-processed coffee beans, this is inseparable from Costa Rica's superior geographical and climate conditions, and that all cultivated coffee varieties are Arabica. Costa Rican high-quality coffee beans are called "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi Hard Bean (SH) with progressively decreasing quality, which also serves as 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 altitude difference creates abundant rainfall, which is very beneficial for coffee tree growth; moreover, the low temperatures at high altitudes at night slow tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Flavor Profile

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

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

Finca La Maria Black Honey Process

This batch of Finca La Maria black honey processed coffee comes from the famous Tarrazu region of Costa Rica. Although the development of specialty coffee started relatively late, Costa Rica's specialty coffee development has been rapid. With the gentle fruit acidity, smooth mouthfeel, and sweet, high-quality berry flavors of honey processing, it cannot be underestimated. Black honey retains about 80% of the mucilage. Their most obvious difference is that from yellow, red to black, each becomes progressively sweeter. Combined with richer fruit notes, it is deeply loved by coffee connoisseurs.

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: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Degree: Medium roast

Coffee Details

Country: Costa Rica
Grade: SHB
Region: Tarrazu
Roast Level: Medium roast
Processing Method: Black honey process
Variety: Catuai
Estate: Finca La Maria
Flavor: Preserved plum, honey, brown sugar

Catuai Variety

Catuai is a coffee variety that is an artificial hybrid of Catuai and Mondu Novo. Catuai has good resistance to natural disasters, especially wind and rain resistance.

Catuai trees are relatively low-growing. Compared to other coffee trees, Catuai fruits grow more firmly and are not easy to harvest. The fruits come in both red and yellow varieties. To date, no superior taste has been found in yellow fruits compared to red ones. On the contrary, some people have found in cupping that although coffee processed from some yellow fruits has good acidity, the cleanliness of the coffee mouthfeel is inferior to that from red fruits.

Catuai was cultivated in Brazil and is now widely planted throughout Central America.

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