Costa Rica Black Honey Coffee Price

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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, as well as the exclusive cultivation of Arabica varieties. Costa Rica's premium coffee beans are known as "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality order, which also serves as their grading system. Strictly Hard Beans grow at elevations above 1,500 meters, and altitude has always represented the quality of coffee—higher elevation means better quality. Additionally, the significant altitude drop creates abundant rainfall, which is highly beneficial for coffee tree growth. Furthermore, the low temperatures at high elevations slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Flavor Profile

Plum, honey, brown sugar, orange blossom, white chocolate

Mouthfeel

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

This batch of black honey-processed coffee from the Fara Mia Estate originates from Costa Rica's famous Tarrazú region. Although Costa Rica started developing specialty coffee relatively late, its specialty coffee industry has developed rapidly. With the gentle fruit acidity, smooth mouthfeel, and sweet, premium berry flavors of honey processing, it has become a force to be reckoned with. Black honey processing retains about 80% of the mucilage, and their most obvious difference is that yellow, red, and black honey become progressively sweeter. Combined with richer fruit notes, they are deeply loved by coffee connoisseurs.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie 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: Tarrazú
Roast Level: Medium roast
Processing Method: Black honey processing
Variety: Catuai
Estate: Fara Mia Estate
Flavor: Plum, honey, brown sugar

Catuai is a coffee variety artificially hybridized from Caturra and Mundo Novo. Catuai has good resistance to natural disasters, particularly wind and rain.

Catuai trees are relatively low-growing. Compared to other coffee trees, Catuai fruits grow more compactly 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 yellow fruits has good acidity, the cleanliness of the coffee mouthfeel is inferior to that of red fruits.

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

Brewing Method

Pour-over black honey. 15g of coffee, medium grind (using Fuji's鬼齿刀 grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water, bloom for 27 seconds, pour to 105g and stop, wait until the water level drops to half before continuing to pour, slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

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

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 are distributed many excellent independent estates, all carefully 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

The honey processing methods we typically see are: 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 about 8 days to reach stable moisture content.

Red Honey

About 25% of mucilage is removed; compared to yellow honey, drying time is longer, and direct sun exposure time is reduced, even using shading 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 excessive sunlight, preventing too-rapid drying and allowing more complete sugar conversion.

Important Notice :

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