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

About Caturra Coffee Varietal

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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 quality, though the yield decreases accordingly—this is the destiny of specialty coffee beans. 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, but its reputation is not as favorable as that of Yellow Bourbon.

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

Typically, Caturra produces red cherries, but in extremely rare regions, yellow Caturra can be found. For instance, Hawaii 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: Approximately 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 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 mouthfeel, melon-like sweetness, smooth texture, drupe fruit/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 where coffee was introduced for cultivation, boasting a long history and a complete system from production to sales. Located in the Central American Isthmus, the country features numerous volcanoes and enjoys the natural advantages of sunshine and fertile land. Climate-wise, it is simultaneously influenced by Pacific and Atlantic ocean currents and sea breezes, resulting in coffee that reflects the characteristics of local microclimate terroir. In both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as one of the world-class high-quality coffees.

The fertile volcanic ash of Costa Rica's volcanic terrain, mild and suitable temperatures, and stable, abundant rainfall are all factors that have made coffee one of the country's primary 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 popular. Collectively known as "honey processing," this new approach utilizes 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 characteristics in terms of acidity, complex aromas, and richness. The Herbazu processing plant, located in the Naranjo region of the West Valley area, is highly renowned in this region. In addition to its own coffee plantation estate, it also provides processing services for nearby estates and small coffee farmers.

Flavor profile: Brown sugar, floral notes, almond, black tea, orange and sweet spice sensations, mild acidity, syrupy mouthfeel, 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 from the cyclical problem of yield fluctuations every two years. However, its strong adaptability means it doesn't require shade trees and can thrive under direct intense sunlight, earning it the name "Sun Coffee." It can adapt to high-density cultivation but requires more fertilization, increasing costs, so initial acceptance among coffee farmers was not high.

However, during the 1970s 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 cultivation 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 various 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.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473