Honey Process Coffee—Costa Rica|La Guaca Treasure Estate Recommended Coffee Beans for Pour-Over

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FrontStreet Coffee Recommends Honey Process Coffee Beans Suitable for Pour-Over: Costa Rica Black Honey & Nicaragua Black Honey

Costa Rica La Guaca Treasure Estate Black Honey

Region: Brunca

Grade: SHB

Producer: Régulo Gerardo Ureña Chacón

Processing Method: Black Honey Process

Variety: Catuai

Altitude: 1600 meters

Flavor Notes: Sherry, dried berry notes, purple grapes, sweet cherries, cantaloupe, molasses, vanilla, peaches, rich sweet and sour sensation

This is the Treasure Estate that won 33rd place in the 2017 Cup of Excellence (COE), a family-owned and operated "Rivas People Processing Plant."

Understanding Honey Processing

The honey processing method is a processing approach between natural and washed methods. It allows coffee to retain the cleanliness of washed processing, and because it's dried with the pulp mucilage together, it significantly increases the sweetness and caramel flavor of the coffee (the pulp mucilage has extremely high sugar content). The honey processing method first appeared in Costa Rica in Central America. Initially, it was mainly because some high-altitude areas in Central America lacked water resources, so after coffee cherries were processed through pulp sieving machines, they were dried together with the pulp mucilage.

Black honey processed coffee beans are dried in the shade for the longest time with the shortest sunlight exposure, with a minimum drying time of 2 weeks. The processing of black honey processed coffee beans is the most complex (due to the extended drying time, it requires more time to check and prevent the coffee beans from mold and fermentation), has the highest labor costs, and therefore is the most expensive.

Costa Rica Coffee Excellence

Costa Rica is 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 is dotted with volcanoes and has natural advantages of sunlight and land. Climate-wise, it is influenced by the Pacific and Atlantic ocean currents and sea breezes. The coffee produced has the characteristics of local microclimate terroir conditions. In terms of quality and quantity, Costa Rica's coffee has always been recognized worldwide and has been rated as one of the world's high-quality coffees.

Many towering volcanoes in the country reach altitudes of 2000 meters, allowing coffee berries to grow slowly in the fertile volcanic ash soil and high-altitude cool environment, cultivating FrontStreet Coffee's Costa Rica coffee beans with complete and rich flavors.

Important Notice :

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