Costa Rica Yellow Honey Flavor Profile Description Which Costa Rica Coffee Brand is Best

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Caturra: The High-Yield Bourbon Variant

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

However, when coffee prices surged in the 1970s, farmers switched to Caturra to increase yields. With strong promotion from Brazilian and Colombian authorities, the results were remarkable. Farmers' acceptance of Caturra signaled a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density sun cultivation methods. By 1990, one million hectares could produce 14 million bags of coffee beans, increasing production capacity by 60%. No wonder high-yield, high-quality Caturra has become the variety relied upon by major coffee-producing countries.

Brewing Recommendations

For pour-over yellow honey processing: Use 15g of coffee grounds, medium grind (Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Characteristics and Growing Conditions

Caturra is suitable for cultivation from low altitudes of 700 meters to high altitudes of 1700 meters, demonstrating strong altitude adaptability. Higher altitudes yield better flavors but relatively lower production - this is the destiny of specialty coffee beans. Some scholars describe Caturra as the intensive, sun-grown version of Bourbon, which is quite apt. There is also a yellow variant called Caturra Amarello in Central and South America, but its reputation doesn't match that of Yellow Bourbon.

When lightly roasted, Caturra exhibits prominent acidity and overall brightness. With proper processing, its sweetness can be exceptionally well-expressed, though its body is relatively lower compared to Bourbon, and its mouthfeel cleanliness 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
Address: No. 10 Bao'an Front Street, Guangzhou
Contact: 020-38364473
Ingredients: Home-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

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 for drying, taking approximately 8 days to reach stable moisture content.

Costa Rican coffee has always been considered a classic flavor profile of perfect type - balanced, clean, and mild are its foundation. 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. With nearly perfect classic flavors, it exhibits lively citrus notes in acidity, blackberry fruit aromas, rich acidity and mouthfeel, melon-like sweetness, smooth texture, drupe/micro-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 Processing Plant
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, with a long history and a complete system from production to sales. Located in the Central American isthmus, the country has numerous volcanoes and natural advantages of sunshine and land. Climate-wise, it's moderated by Pacific and Atlantic ocean currents and sea breezes. The coffee produced exhibits characteristics of local microclimate terroir. In terms of quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as one of the world's 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 being one of the country's main agricultural products. The seven major production 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 innovative "dry" processing method has become trendy. The new method collectively known as "honey processing" uses pulp removers 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 level offers unique 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, 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473