Characteristics of Costa Rica Colibrí Processing Plant Coffee and the Predominance of Honey Processing

The seven major coffee growing regions in Costa Rica are distributed from northwest to southeast along the inland central plateau. Costa Rica's volcanic terrain provides fertile volcanic ash, moderate temperatures suitable for growth, and stable abundant rainfall - all factors contributing to coffee becoming one of the country's main agricultural products.

As Costa Rica's coffee industry began to develop 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 terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been evaluated as world-class high-quality coffee.

All coffee beans are of the Arabica variety. The flavor is pure and the aroma pleasant, possessing impeccable balance in both acidity and mouthfeel, making it suitable as single-origin coffee or for blending into house blends.

The finest Costa Rican coffees mostly come from small processing mills distributed across major coffee-producing regions, including Tarrazu and West Valley.

Hummingbird

The Tarrazu region is located in southwestern Costa Rica, near a volcano - the Irazú Volcano - facing the sea. With such unique microclimate conditions, fertile volcanic soil, and favorable climate, sunlight, and humidity, the environment is conducive to cultivating perfect red coffee cherries. During production, weeding is done manually, and environmentally friendly cultivation techniques involve no use of chemical fertilizers and pesticides. Coffee produced in this manner possesses the regional characteristic flavor profile, with sweet aroma, full body, moderate acidity, and delicate notes of nuts, spices, and licorice in the finish. Harvesting mature red cherries is done manually with strict controls implemented. During processing, washing, fermentation, and sun-drying are performed. The coffee beans are then sent to African drying beds for further drying until consistent total moisture content is achieved. The beans are then hulled and exported. This is the latest drying process, where 0-10% of the pulp and mucilage are retained. After slight fermentation and approximately 25 days of natural drying, these processes highlight the fine craftsmanship and local characteristics of Costa Rican micro-mills. Fermentation is maintained at appropriate levels to ensure perfect balance between coffee clarity and complexity. The beans are then hulled and exported. This is the latest drying process, where 0-10% of the pulp and mucilage are retained. After slight fermentation and approximately 25 days of natural drying, these processes highlight the fine craftsmanship and local characteristics of Costa Rican micro-mills. Fermentation is maintained at appropriate levels to ensure perfect balance between coffee clarity and complexity. The beans are then hulled and exported. This is the latest drying process, where 0-10% of the pulp and mucilage are retained. After slight fermentation and approximately 25 days of natural drying, these processes highlight the fine craftsmanship and local characteristics of Costa Rican micro-mills. Fermentation is maintained at appropriate levels to ensure perfect balance between coffee clarity and complexity.

FrontStreet Coffee's Recommended Brewing Method

Medium grind, 15g coffee dose, 1:16 coffee-to-water ratio, water temperature 89-91°C

1. Wet the filter paper
2. Add coffee grounds, tap gently to level
3. Pour 30g of water for bloom, about 30 seconds
4. Pour in circular motion to extract, 100g water, pause briefly
5. Slowly pour in circular motion again with 100g water
6. Wait for water to completely drain through, remove the filter cone and enjoy

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473