Costa Rica Yellow Honey Coffee Growing Region Introduction How to Brew Costa Rican Coffee

About Caturra Coffee Varietal

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Caturra suits cultivation from low altitudes of 700 meters up to 1700 meters, showing strong altitude adaptability. The higher the altitude, the better the flavor quality, though the yield drops accordingly - such is the destiny of specialty coffee. Some academics describe Caturra as an intensive, sun-exposed version of Bourbon, which is quite insightful. In Central and South America there is also a yellow variant known as Caturra Amarello, though its reputation does not match that of Yellow Bourbon.

When lightly roasted, Caturra shows distinct acidic aromas and overall brightness. With proper processing, its sweetness can be remarkably well expressed. Compared with Bourbon, however, the body is relatively lighter and the cleanliness of the mouthfeel is somewhat lacking.

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

Coffee Bean Information

Manufacturer: Dazhen Coffee FrontStreet Coffee
Address: No. 10, Bao'an Front Street, Guangzhou City
Contact: 020-38364473
Ingredients: In-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: roughly 40% of the mucilage is removed; the drying process requires the most direct heat absorption, receiving maximum sunlight exposure for about 8 days to reach stable moisture content.

Costa Rican coffee has always been considered a classic flavor profile of the perfect type - 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 geography and superior regional cultivation management. It offers a nearly perfect classic flavor with lively citrus acidity, blackberry fruit aromas, rich acidity and body, melon-like sweetness, a smooth texture, drupe fruit and subtle floral notes, and a remarkable coffee flower aftertaste. This is a coffee brimming with Latin countryside 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 to introduce coffee cultivation, boasting a long history and a complete system from production to sales. Located on the Central American isthmus, the country features numerous volcanoes and enjoys the natural advantages of sunshine and fertile land. Climate-wise, it is influenced by both Pacific and Atlantic currents and sea breezes, so its coffee reflects the character of local microclimate terroir. In both quality and quantity, Costa Rican coffee has consistently earned worldwide recognition and is rated among the world's finest.

Costa Rica's fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall have all made coffee one of the country's primary agricultural products. The seven major producing regions are: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Costa Rica has a long history of coffee cultivation, but over the past decade or so the more innovative "dry" processing method has become popular. Collectively known as "honey processing," this approach uses pulp removers to adjust the degree of pulp removal, producing "honey sensation" that ranges from light to intense as the color progresses from light to deep (white, yellow-red-white, yellow-red-black). Each level offers its own depth and unique character in acidity, complex aromas, and richness. The Herbazu processing plant, located in the Naranjo region of the West Valley area, is highly renowned. In addition to its own coffee plantation, it also provides processing services for nearby estates and small farmers.

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

Caturra Varietal Details

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. Both its yield and disease resistance are superior to Bourbon, and the plant is shorter, making harvesting more convenient. Unfortunately, like Bourbon, it suffers the cyclical problem of yield fluctuations every two years. Its strong adaptability means it doesn't require shade trees and can thrive under direct, intense sunlight, earning it the name "Sun Coffee." It adapts to high-density cultivation but needs more fertilizer, raising costs, so initial acceptance among coffee farmers was not high.

During the 1970s, however, when coffee prices skyrocketed, farmers switched to Caturra en masse to increase yields. With strong promotion from Brazilian and Colombian authorities, the results were fruitful. Farmers' acceptance of Caturra signified a major transformation in cultivation techniques. Brazil and Colombia adopted high-yield, high-density, sun-exposed methods. By 1990, one million hectares could harvest 14 million bags of coffee beans - a 60% increase in productivity. No wonder the high-yield, high-quality Caturra has become a variety that producing countries now rely on heavily.

Brewing Recommendations

Hand-pour yellow honey processing method: 15g of coffee grounds, medium grind (using Fuji's burr grinder setting 4), V60 dripper, water temperature 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Then pour to 105g and stop. Wait until the water level in the coffee bed drops to half before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio of 1:15. Total extraction time: 2:00.

FrontStreet Coffee Recommendation

Costa Rica's honey processing works beautifully as a medium roast, and FrontStreet Coffee's Costa Rica Yellow Honey is a fine example of that balanced, clean, sweet style. Brew it as a pour-over with 15g of coffee, a 1:15 ratio, water at 88-89°C, and a medium grind, blooming 30g for 27 seconds, pouring to 105g, then finishing at 225g for a total of 2:00.

If you prefer a sweeter medium roast, FrontStreet Coffee's Strawberry Candy Gesha Blend combines a Costa Rican honey-processed coffee with a washed Panama Geisha, giving orange-blossom honey and a round sweetness that suits cold brew, pour-over, or espresso. For a classic, low-acid daily cup, FrontStreet Coffee's Brazil Queen Estate Yellow Bourbon brings cream-peanut, chocolate, toast, and sugarcane sweetness.