Flavor Profile of Costa Rica's Western Valley | San Luis Hill Estate Catuai Red Honey Processing

Costa Rica Western Valley | What are the flavor characteristics of Red Honey processed Catuai from San Luis Hill Estate?

Costa Rica's seven main coffee-growing regions are distributed from northwest to southeast, following the inland central highlands. The country's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable, abundant rainfall—all factors that contribute to coffee being one of Costa Rica's main agricultural products. Since Costa Rica's coffee industry began developing in the mid-18th century, it was the first country in Central America to cultivate coffee, boasting a long history. Consequently, the coffee organization system is complete from production to sales. In both quality and quantity, Costa Rica's coffee has consistently received worldwide recognition and has been rated as world-class high-quality coffee.

The San Luis Hill micro-mill, located at an altitude of 1600 meters, gained international attention when its owner Alexander Delgado won in the Costa Rica Cup of Excellence from 2011 to 2013. His unique "honey processing method" saves significant water resources during the entire coffee bean processing process, making it more environmentally friendly while adding more flavor complexity in cupping. Mr. Delgado also implemented some innovative drying techniques, using so-called "bunk beds" to dry the coffee.

This drying method allows coffee beans to enter a "stressless" state. Using only wind and longer drying times, it gradually reduces the coffee's moisture content and water activity to acceptable levels. The experimental Mr. Delgado demonstrates diversity in drying and processing techniques, and within his 4-hectare estate, he grows numerous different coffee varieties, including Catuaí, Caturra, Villa Sarchí, Geisha, SL-28, and Villalobos varieties. They hope to one day produce Costa Rica's best coffee.

This time, Border Roasting is featuring Red Honey processed Catuai, which carries fresh herbal aromas, honey-like texture, apple-like acidity, and hazelnut sweetness, full of layered complexity.

Origin Information

Region: Western Valley

Producer: San Luis Hill Estate

Variety: Catuai

Altitude: 1350m

Processing: Red Honey

Red Honey Processing

Approximately 50-75% of the mucilage layer is retained, and the drying time for raw coffee beans is 2-3 weeks, usually due to weather conditions or placement in shaded areas. If the weather is sunny, growers will shade some sunlight to reduce light exposure time. This results in rich fruity sweet aromas, thick, bright sweet and sour sensations, and a full, solid mouthfeel.

Flavor Description

Fresh herbal aromas, honey-like texture, sweet apple flavors, hazelnut and English custard cream sweetness coating the palate, with good citrus and pomelo sweet and sour notes in the aftertaste, exhibiting layered complexity.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 #3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour: 25g water, bloom for 25 seconds. Second pour: fill to 120g water, pause. Wait until the water level in the coffee bed drops halfway, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

Analysis:

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour can extend the extraction time.

Important Notice :

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