Costa Rica Yellow Honey Flavor Profile - Costa Rica Yellow Honey Coffee Characteristics

About Caturra Coffee

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. It offers better productivity and disease resistance than Bourbon, with shorter plant height that facilitates harvesting. However, like Bourbon, it suffers from biennial production cycles. Its strong adaptability allows it to thrive without shade trees, even under direct intense sunlight, earning it the name "Sun Coffee." While it can adapt to high-density planting, it requires more fertilization, increasing costs, which initially led to low acceptance among coffee farmers.

However, during the 1970s coffee price boom, farmers increasingly switched to Caturra to increase yields. With vigorous promotion by authorities in Brazil and Colombia, results were abundant. Farmers' acceptance of Caturra signified a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun cultivation methods. By 1990, one million hectares could harvest 14 million bags of coffee beans, increasing productivity by 60%. No wonder high-yield, high-quality Caturra has become a variety relied upon by coffee-producing countries worldwide.

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 productivity decreases relatively—this is the destiny of specialty coffee beans. Some scholars describe Caturra as the intensive, sun-grown version of Bourbon, which hits the nail on the head. There is also a yellow Caturra variant (Caturra Amarello) in Central and South America, but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits distinct acidic aromas and overall brightness. With proper processing, sweetness can be remarkably well-expressed, but the body is relatively lower compared to Bourbon, and the cleanness of the mouthfeel is somewhat lacking.

Typically, Caturra cherries are red, but in extremely rare areas, yellow Caturra exists. For example, Hawaii grows very small quantities of yellow Caturra.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Guangzhou City
Contact: 020-38364473
Ingredients: Home-roasted
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

Costa Rica Helsar De Zarcero

Country: Costa Rica

Grade: SHB

Region: West Valley

Roast Level: Medium roast

Processing Method: Yellow Honey

Yellow Honey Processing: About 40% of mucilage is removed; drying requires the most direct heat absorption, receiving maximum sunlight exposure for approximately 8 days until moisture content stabilizes.

Costa Rican coffee has always been considered a perfectly classic flavor profile—balanced, clean, and mild are 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 offers nearly perfect classic flavor with lively citrus notes in acidity, blackberry fruit aromas, substantial acidity and mouthfeel, melon-like sweetness, smooth texture, drupe/trace floral notes, and a remarkable coffee flower aroma in the aftertaste. It's a coffee filled with Latin rural charm.

Varieties: Caturra, Catuai

Processing Plant: Helsar De Zarcero Processing Plant

Flavor Notes: Brown sugar, almond, black tea

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 sunshine and soil. Climate is simultaneously moderated by Pacific and Atlantic ocean currents and sea breezes. The coffee produced reflects the characteristics of local microclimate terroir conditions. In both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been evaluated as one of the world's high-quality coffees.

Costa Rica's volcanic terrain provides fertile volcanic ash, moderate and suitable temperatures, and stable, abundant rainfall—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. The new method collectively known as "honey processing" 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 with varying acidity, complex aromas, and richness—each with its own depth and merits. The Helsar processing plant, located in the West Valley region's Naranjo area, enjoys high recognition in this region. Besides having its own coffee plantation estate, it also provides processing and production services 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473