Seven Major Coffee Growing Regions of Costa Rica_Coffee Processing and Grading System in Costa Rica's Tarrazu Region

The earliest coffee cultivation in Costa Rica began on the slopes of the Poas and Barva volcanoes, in what is now known as the Central Valley. After years of development there are now seven main coffee growing areas.

Seven Main Coffee Growing Regions in Costa Rica

1. Tarrazu: altitude 1300-2000m

2. Tres Rios: altitude 1400-1800m

3. West Valley: altitude 1200-1650m

4. Central Valley: altitude 1200-1600m

5. Orosi: altitude 900-1200m

6. Brunca: altitude 800-1200m

7. Turrialba: altitude 600-900m

Coffee Bean Grading System

Costa Rican coffee beans are graded quite simply by altitude, in seven grades:

1. Strictly Hard Bean (SHB): 4,500 feet and above

2. Hard Bean (HB): 4,000-4,500 feet

3. Semi-Hard Bean (SH): 3,500-4,000 feet

4. Extra Prime Washed (EPW): 3,000-3,500 feet

5. Prime Washed (PW): 2,500-3,000 feet

6. Extra Good Washed (EGW): 2,000-2,500 feet

7. Good Washed (GW): below 2,000 feet

The Rise of Honey Processed Coffee

In recent years micro-mills have been established one after another. Because they require only 5% of the water consumption of traditional washed processing plants and do not need large water tanks and drying patios, the required investment is far smaller. Honey-processed coffee, with its low acidity, greater complexity and rich sweet aroma, has become a sought-after target in the coffee industry. The standout lots have shone in major competitions, greatly raising the international reputation of the estates behind them.

Characteristics of Honey Processed Coffee

The character of honey-processed coffee depends heavily on the settings of the pulper -- the more pulp retained, the more obvious the honey character. It may also come down to the microclimate of the processing site (sunlight, rainfall probability, air humidity), the skill of the processor, or simply the processor's preference. Even coffees carrying the same "honey coffee" name actually show varying degrees of honey processing.

White Honey Processing

White honey is a lower-fermentation honey method. Compared with other colors (yellow, red, black) it involves more frequent turning during processing and retains less pulp. After drying on raised beds, the pulped raw beans form clumps with some parchment (silverskin) mixed in, reducing the stickiness and moisture of the berries so the huller can smoothly remove the residual outer pulp layer and fruit husk.

Brand Recommendation for Costa Rican Tarrazu Coffee Beans

The Costa Rican Tarrazu coffee beans roasted by FrontStreet Coffee -- Sumava Estate Black Honey -- are fully guaranteed in brand and quality. More importantly, they offer extremely high value. A half-pound (227g) package costs only 95 yuan. At 15g of coffee per cup, one package makes 15 cups, working out to only about 6 yuan per cup. That is extremely cost-effective compared to cafe prices that often reach tens of yuan per cup.

FrontStreet Coffee Recommendation

For the fullest expression of the black honey style described here, choose FrontStreet Coffee's Costa Rica Blackberry. It comes from a high-altitude single origin and uses a black honey process that leaves nearly all of the mucilage on the bean, drying for at least two weeks under cover. Best roasted medium-light, it shows sweet floral aromas with grape, sweet orange and liquor-filled chocolate.

If you want to explore other honey variants, FrontStreet Coffee's Costa Rica Mozart uses a raisin honey process that preserves 100% of the mucilage after pre-drying the cherries on raised beds for at least three days. Brewed as pour-over, cold brew or moka pot, it delivers distinctive osmanthus, pineapple and raisin aromatics -- a richer, sweeter honey profile than the classic grades.