Characteristics of Costa Rican Coffee Bean Honey Processing Process - Differences Between Black, Red, Yellow, and White Honey Processing

Honey processing is the main coffee processing method in Costa Rica, but did you know that honey processing is graded according to the different degrees of mucilage retained in the coffee beans? Let's take FrontStreet Coffee's Costa Rica Diamond Series Black Honey as an example! Black honey retains the most complete mucilage in honey processing, with almost no removal, making it the highest grade of honey processing. Through our testing, this FrontStreet Coffee Diamond Series black honey processed coffee beans have been found to have more prominent sweet and dry acidity compared to other grades of honey processing, with a faint fermented wine aroma after sulfuration, and a relatively mellow nutty, cream-like viscosity. Below are the brewing guides for honey processing and FrontStreet Coffee's Diamond Black Honey - you'd really be missing out if you don't read this to the end!

Honey Processing Method

After Brazil's pulped natural method was introduced to Central American countries like Costa Rica and El Salvador, it was improved and became known as honey processing. The honey processing process: after harvesting red cherries, the skin and part of the mucilage are removed, then the sticky parchment coffee is directly spread on African raised beds with excellent drying effects. The parchment beans are turned every few hours to ensure even drying of the coffee beans. Because there's sugar in the mucilage and the surface is sticky, it easily reminds people of sweet honey, hence the name honey processing.

Whether dried on patios or raised beds, the honey processing process requires regular turning to ensure uniform drying and enhance the overall flavor, highlighting the sweet aroma of mucilage and fruity notes, with aromas similar to mango, longan, honey, and hazelnut. The mouthfeel is thick but the acidity is relatively low and smooth. According to the thickness of mucilage removal, drying duration (or drying thickness), turning frequency during drying, honey processing is further divided into black honey, red honey, yellow honey, and white honey.

Honey Processing Grades Based on Mucilage Removal Thickness, Sugar Content, and Fermentation State:

Black Honey: Almost no mucilage is removed, therefore drying takes the longest time, requiring more than 14 days continuously. During the process, to avoid drying too quickly, coverings are used to block too-strong sunlight, allowing for more complete sugar conversion, presenting richer fruit flavors in the final coffee. Black honey processed coffee often tends toward wild flavors, presenting rich sweetness and mellow body, sometimes with a texture like red wine.

Red Honey: 25% of mucilage is removed (specific practices vary among farms), sun-dried for about 12 days, and shade nets may also be used during the process. The coffee is turned several times daily, not as frequently as yellow honey. Red honey processing is a middle ground between washed and natural processing methods, and red honey is also the most common honey processing method.

Yellow Honey: 40% of mucilage is removed, dried with maximum light exposure for about 8 days, coffee placed on racks and turned once per hour.

White Honey: 40-60% mucilage is retained, fermentation time is shortest, making it the processing method closest to washed processing.

Raisin Honey Processing:

In addition to the above common honey processing types, there's also an innovative raisin honey processing method that has joined the popular trend in recent years. The raisin honey processing steps involve drying coffee cherries on raised beds for at least three days before removing the skin and pulp, allowing the fruits to dehydrate into a "raisin" state, before proceeding with subsequent honey processing steps.

The characteristics of raisin honey processing are "100% mucilage retention" and "zero water processing," which increases the difficulty of the raisin honey processing method. According to FrontStreet Coffee's analysis, this requires strict time control, making it even more challenging than black honey processing. The pre-drying step for green beans allows the aromatic flavors of the fruit pulp to penetrate into the green beans under sunlight and heat, so coffee processed using raisin honey method not only has rich floral and fruity sweetness but also clear sweet and sour flavor profiles. Two Costa Rican coffees on FrontStreet Coffee's regular menu use raisin honey processing: FrontStreet Coffee's Baha Coffee from the Canet Estate Musician Series and FrontStreet Coffee's Strawberry Candy Geisha Blend from the Milasou Estate.

FrontStreet Coffee Roasting Profile

Charge temperature: 180°C | Yellowing point: 5'45", 152°C | First crack: 9'25", 184.5°C | Development after first crack: 1'50", discharged at 197.4°C.

FrontStreet Coffee Cupping Report

Nuts, fermented wine aroma, cream, caramel, citrus

FrontStreet Coffee Brewing Parameters

Filter: Hario V60
Water temperature: 88-90°C
Dose: 15 grams
Ratio: 1:15
Grind size: BG 6S

FrontStreet Coffee Brewing Technique:

Use 30g of water for a 30-second bloom, then pour with a small stream in circular motions to 124g before segmenting. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops and is about to expose the coffee bed again, remove the filter cup. (Timing starts from the bloom) Extraction time is 2'01".

Flavor Description:

When hot, there's citrus acidity and fermented wine aroma. As temperature changes, cream aromas emerge, with caramel sweetness in the aftertaste. The mouthfeel is relatively clean and balanced.

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Important Notice :

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