Costa Rica Yellow Honey Flavor and Aroma Costa Rican Coffee Varieties and Prices

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Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Guangzhou
Manufacturer Contact: 020-38364473
Ingredients: House-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 Degree: 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 for drying, reaching stable moisture content in about 8 days.

Costa Rican coffee has always been considered a perfectly balanced classic flavor—balanced, clean, and mild are its characteristics. 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. It offers nearly perfect classic flavor with lively citrus notes in acidity, blackberry fruit aromas, rich acidity and texture, melon-like sweetness, smooth mouthfeel, stone fruit/subtle floral notes, and a remarkable coffee flower fragrance in the aftertaste. It's a coffee full of 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, with a long history and a complete system from production to sales. Located in the Central American isthmus with numerous volcanoes, it has natural advantages of sunlight and soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with unique local microclimate terroir characteristics. In both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and is rated as one of the world's high-quality coffees.

The fertile volcanic soil, moderate temperatures, and stable abundant rainfall of Costa Rica's volcanic terrain are all factors that make 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.

Costa Rica has a long history of coffee cultivation, but in the past 10+ years, the innovative "dry" processing method has become a trend. The new method collectively called "honey processing" uses pulping machines to adjust the degree of pulp removal, producing "honey sensation" that ranges from light to intense (white, yellow-red-white, yellow-red-black) with varying degrees of acidity, complex aromas, and rich body—each with its own depth and merits. The Helsar processing plant is located in the Naranjo region of the West Valley area. This region has high recognition, and besides having its own coffee plantation, it also provides processing services for nearby estates and small coffee farmers.

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

Caturra is a single-gene variant of Bourbon, discovered in Brazil in 1937. It has better production capacity and disease resistance than Bourbon, with shorter plants that are convenient for harvesting. Unfortunately, like Bourbon, it has the problem of biennial production cycles. However, it has strong adaptability, doesn't require shade trees, and can thrive in direct sunlight—called "Sun Coffee." It can adapt to high-density planting but requires more fertilizer, increasing costs, so initial acceptance by coffee farmers was not high.

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 meant 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 high-production, high-quality Caturra has become a variety that various producing countries rely on.

Pour-over Yellow Honey Method: 15g of coffee, medium grind (using Fuji komakiba blade #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, with strong altitude adaptability. The higher the altitude, the better the flavor, but relatively lower production—this is the destiny of specialty beans. Some academics call Caturra the intensive and sun-exposed version of Bourbon, which is quite apt. There is also a variant yellow Caturra (Caturra Amarello) in Central and South America, but its reputation is not as good as Yellow Bourbon.

When lightly roasted, Caturra shows obvious acidic aromas and overall brightness. With proper processing, sweetness can be expressed very well, but the coffee body is relatively lower compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Usually, Caturra has red berries, but in very rare areas, there are yellow Caturra varieties. For example, Hawaii grows very small amounts of yellow Caturra.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473