What Coffee Beans Are Best for Pour-Over Coffee? Finca La Miel Red Honey Process Coffee | Coffee Origin

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Coffee Information

Coffee Origin: Costa Rica

Estate Name: Farami Estate, Tarrazu, Costa Rica

Processing Method: Red Honey Process

Variety: 100% Arabica Catuai

Flavor Profile: Milk chocolate, toffee, apple, lemon, honey syrup texture, full and robust mouthfeel

Roast Level: Light-Medium

Altitude: 1700m

Award Record: 2013 COE Third Place Award-winning Estate

Farami Estate

Farami Estate is located in the Tarrazu region of Costa Rica, on the south-facing slopes of the Talamanca Mountains at elevations of 1600-1700 meters. The climate is pleasant, the volcanic soil is fertile, and it is jointly operated by Juan Luis Fallas Mata and his wife Maria Eugenia Ramirez. They adhere to natural farming methods and operate with a concept of 100% integrated livestock farming.

The reason why Farami's micro-batches are famous is that they specialize in producing various high-quality honey-processed coffees. They only handpick deep purple coffee cherries, remove the outer skin on cold nights, and carefully maintain the subtle sweetness that gradually infuses from the pulp into the beans in a small temperature-controlled room.

Farami Estate is located in the Dota Tarrazu area of the Tarrazu region. The estate owners, Juan Luis and Maria, have great passion for farm life. They make full use of all agricultural residues within the estate, striving to achieve self-sufficiency and sustainable operation goals. In addition to growing coffee, they also raise various poultry and livestock, including 25 breeding pigs, 8 sheep, 3 goats, 1,500 broiler chickens, 50 laying hens, and dozens of ducks and geese. Upon entering the estate, surprises are everywhere: goats come forward to accompany walks, piglets nestle with their mothers nursing, and chicks chirp and forage by the roadside.

Luis makes full use of livestock excrement and coffee pulp to produce organic compost, providing sufficient natural nutrients for the coffee trees. He has also built two biogas generators that use livestock manure and coffee fermentation liquid to produce gas for household cooking. Additionally, he has constructed a greenhouse equipped with African-style drying racks for coffee drying, which is used to grow tomatoes in winter.

Farami Estate is inherited from the coffee plantations of two families, Fallas and Ramirez, hence the name Farami. Luis and his wife are committed to coexisting harmoniously with the natural environment. Farami has not used chemical herbicides for 14 years. They also pay meticulous attention to every aspect of the coffee processing, such as using African-style drying racks for sun drying, surrounded by nets to prevent estate animals from entering. The coffee is planted on steep slopes above the estate buildings at altitudes reaching 1,650 meters or higher. Sitting on stones under shade trees and overlooking the valley below and the street view of Santa Maria town brings joy and pleasure! The cold nights at the estate contribute to the wonderful pulp fermentation aroma of honey-processed batches, making the sweetness more pronounced! The warehouse for storing green beans is a temperature-controlled independent space. Such dedication has successfully produced delicious coffee, winning third place in CoE in 2013 and achieving excellent results with 17th place and 86.93 points in 2014!

Coffee Varieties

Catuai, an Arabica coffee variety, is a hybrid cross between Caturra and Mundo Novo. Caturra plants are short while Mundo Novo plants are tall, and the hybrid improved the height to facilitate harvesting. The taste is sweet, with sweetness similar to Caturra, less acidity and astringency, improving the drawbacks of poor taste and flavor, with good balance.

Honey Process

Honey Process (also known as Pulped Natural or Semi-dry Process) is a method between natural and washed processes. After removing the skin and pulp, the mucilage is retained and dried in the sun. The meaning of "honey" comes from the very sticky mucilage layer, which feels as sticky as honey. The mucilage layer retains high proportions of sugar and acidity, which is key to the honey process, producing flavors between natural and washed processes.

Yellow Honey (retains approximately 25% of the mucilage layer) → Shorter drying time, less enzymatic reaction of sugars in the mucilage layer

Red Honey (retains approximately 50% of the mucilage layer) → Slightly longer drying time, moderate enzymatic reaction of sugars in the mucilage layer

Black Honey (retains approximately 100% of the mucilage layer) → Longest drying time, more enzymatic reaction of sugars in the mucilage layer

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Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473