Differences Between Diamond Yellow Honey and Yellow Honey Coffee Beans from Costa Rica Las Lajas Estate Special Processing

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FrontStreet Coffee Costa Rica Coffee Estate Introduction: Las Lajas Estate

FrontStreet Coffee's Costa Rica Las Lajas Estate completely adopts honey processing and natural processing methods for green bean handling, and has developed unique characteristics different from other Costa Rica coffee estates. Among these, honey processing is divided into three types based on the amount of mucilage retained: yellow honey, red honey, and black honey. Natural processing is divided into two products based on different fermentation degrees: Pearl Negra and Alma Negra. FrontStreet Coffee's Costa Rica Pearl Negra, like the earlier FrontStreet Coffee's Berlin Manor, features intense fruity fermentation flavors, while FrontStreet Coffee's Costa Rica Alma Negra leans toward the character of dried fruit and molasses from natural processing. Both represent today's most fashionable natural processing methods, yet they offer two different styles!

Among the refined natural processing and honey processing methods currently quite popular in Costa Rica, Las Lajas Estate is one of the earliest estates to conduct systematic research and processing. For many years, it has been a coffee estate beloved by global buyers. Las Lajas Estate is currently jointly operated by third-generation owner Francisca Cubillo and her husband Oscar. The estate is located in the Central Valley production area, not far from the capital, and quite close to Poas Volcano. The altitude ranges between 1,250-1,500 meters, with an annual production of approximately 55,200 kilograms.

Many years ago, owner Francisca always hoped to further enhance the flavor expression of coffee within the estate. At that time, the vast majority of coffee farmers in Costa Rica generally used traditional washed processing methods to supply the American and European markets. Therefore, the owner began researching and improving many pieces of equipment within the estate to better meet the needs of natural and honey processing. During the harvest stage, the owner uses a BRIX meter to screen coffee cherries that meet standards, while also establishing their own washing processing station for coffee processing, and finally placing them on African raised beds for subsequent drying.

In the FrontStreet Coffee Costa Rica coffee processed at Las Lajas Estate, the owner divides honey-processed and naturally processed coffees into various different products based on flavor expression. For honey processing, most Costa Rican farmers use the depulping machines at washing stations to control the amount of remaining pulp, but Las Lajas Estate decided to adopt another approach: retaining 100% of the highest proportion of pulp but controlling the drying time and turning frequency on African raised beds to present different coffee flavor expressions. In honey processing, the owner divides coffee into yellow honey, red honey, and black honey.

Yellow Honey Processing:

After removing the fruit skin, all coffee is uniformly placed on African raised beds at dawn for drying and immediately turned.

Red Honey Processing:

After removing the fruit skin, all coffee is uniformly placed on African raised beds at dawn for drying and only turned after noon.

Black Honey Processing:

After removing the fruit skin, all coffee is uniformly placed on African raised beds at dawn for drying and only turned in the afternoon.

Yellow Diamond:

After removing the fruit skin, the parchment coffee with pulp is scattered and placed on concrete ground for drying one day, and covered with black plastic sheets for shade and rest the next day.

As for natural processing methods, many more refined flavor expressions are created through the use of plastic sheet shading.

Pearl Negra:

Harvested coffee cherries are placed on African raised beds at dawn and regularly turned for drying until reaching 11.5% moisture content. The entire process takes approximately two weeks.

Alma Negra:

Harvested coffee cherries are placed on African raised beds at dawn, regularly turned for drying one day, and covered with plastic sheets for shade and rest the next day until reaching 11.5% moisture content. The entire process takes approximately three weeks.

Meanwhile, regarding fertilization materials at the estate, the owner strictly requires all processes to follow organic standards for cultivation and fertilization. The entire estate uses organic self-made compost, while extending organic standards to include soil quality, shade trees, and washing processing plant procedures. After years of effort, Las Lajas Estate has now obtained Japan's JAS, America's USDA, and NOP organic certifications.

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