Costa Rica Yellow Honey Pour-Over Brewing Data & How to Enjoy Costa Rica Yellow Honey Coffee

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Pour-over yellow honey processed coffee. 15g of coffee grounds, medium grind (Fujiyama serrated burr grinder #4), V60 dripper, water temperature 88-89°C. First pour with 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio of 1:15, total extraction time 2:00.

Caturra Variety

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, demonstrating strong altitude adaptability. The higher the altitude, the better the flavor, though yield capacity relatively decreases—this is the destiny of specialty coffee beans. Some in academia aptly describe Caturra as an intensive, sun-exposed version of Bourbon. In Central and South America, there's also a yellow Caturra variant (Caturra Amarello), but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits distinct aromatic acidity with overall brightness. With proper processing, sweetness can be expressed exceptionally well, though the coffee body is relatively lower compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Typically, Caturra produces red cherries, but in extremely rare regions, yellow Caturra can be found. For example, Hawaii cultivates very small quantities of yellow Caturra.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Coffee Type: Other
Roast Degree: Medium roast

Coffee Details

Costa Rica Helsar De Zarcero

Country: Costa Rica
Grade: SHB
Region: West Valley
Roast Level: Medium roast
Processing: 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 form 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 presents nearly perfect classic flavor with lively citrus notes in acidity, blackberry fruit aromas, substantial acidity and mouthfeel, melon-like sweetness, smooth texture, stone fruit/subtle floral notes, and a remarkable coffee flower fragrance in the aftertaste. It's a coffee full of Latin countryside charm.

Varieties: Caturra, Catuai
Processing Plant: Helsar De Zarcero
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, boasting a long history and a complete system from production to sales. Located in the Central American isthmus with numerous volcanoes, it possesses natural advantages of sunlight and soil. Climate-wise, it's simultaneously moderated by Pacific and Atlantic ocean currents and sea breezes. The coffee produced exhibits characteristics of local microclimate terroir conditions. In both quality and quantity, Costa Rican coffee has consistently received world recognition and has been rated as one of the world-class high-quality coffees.

The fertile volcanic ash from Costa Rica's volcanic terrain, mild and suitable temperatures, and stable abundant rainfall are all factors contributing to coffee becoming 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.

Costa Rica has a long history of coffee cultivation, but in the past decade or so, the more innovative "dry" processing method has become trendy. Collectively known as "honey processing," this new method uses pulping machines to adjust the degree of pulp removal, producing "honey sensation" that ranges from light to intense as colors progress from light to dark (white, yellow-red-white, yellow-red-black). Each variation offers different levels of acidity, complex aromas, and richness—each with its own merits. The Herbazu processing plant, located in the Naranjo region of the West Valley area, is highly renowned in this region. Besides having its own coffee plantation estates, it also processes and produces green beans for nearby estates and small coffee farmers.

Flavor Notes: Brown sugar, floral notes, almond, black tea, orange and sweet spice sensations, mild acidity, syrupy mouthfeel, excellent aftertaste.

Caturra Variety Details

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. Both yield capacity and disease resistance are superior to Bourbon, and the plant is shorter, making harvesting convenient. Unfortunately, like Bourbon, it suffers from biennial yield cycle problems. However, it has strong adaptability, doesn't require shade trees, and can thrive directly under intense sun exposure—hence called Sun Coffee. It can adapt to high-density cultivation but requires more fertilization, increasing costs, so initial acceptance by coffee farmers was not high.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473