Characteristics of Costa Rican Green Coffee Beans and Introduction to Costa Rican Black Honey Flavor

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Introduction to FrontStreet Coffee's Costa Rica Giant Stone Black Honey

High-quality Costa Rican coffee is known as "Strictly Hard Bean" (SHB), which can grow at altitudes above 1500 meters. Generally, the higher the altitude, the better the coffee beans. This is not only because higher altitudes increase the acidity of the coffee beans, thereby enhancing flavor, but also because the lower nighttime temperatures at higher elevations slow down tree growth, resulting in more concentrated coffee bean flavors. Additionally, the altitude variations provide abundant rainfall, which is very beneficial for coffee tree growth.

S.H.B. refers to Strictly Hard Beans grown at altitudes above 1500 meters, signifying high-quality Costa Rican coffee. These strictly hard coffee beans, suitable for medium roasting, have strong acidity and captivating aromas. Costa Rican SHG coffee typically features full-bodied beans, clear flavors, bright acidity, and ideal viscosity.

The honey processing method first appeared in Costa Rica in Central America. Initially, this was mainly due to the lack of water resources in some high-altitude areas of Central America. Therefore, after using pulp sifters, the coffee fruits are sun-dried together with the pulp mucilage.

The pectin mucilage is the part of the coffee fruit with the highest sugar content and an important component of coffee processing fermentation. It can be said that this part determines 80% of the nutrient supply during processing. White honey retains 30% of the pectin, yellow honey retains 60%, red honey retains 75%, while black honey retains almost all the pectin.

The varieties of "Giant Stone Black Honey" are Caturra and Catuai. The raw beans appear relatively uniform and full, with a sweet peach aroma and light fermented fruity fragrance when smelled.

Pour-over Brewing

Parameters & Technique: Coffee amount: 15 grams; Grind size: Medium-fine grind, similar to coarse sugar (VARIO 5O: 57% pass-through rate on China standard #20 sieve); Water temperature: 90°C; Coffee-to-water ratio: 1:15.

Use 30 grams of water for bloom for 30 seconds. Pour water to approximately 120 grams in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 226 grams. When the water level drops and is about to expose the coffee bed, remove the filter cup.

The "Giant Stone Black Honey" has a rich fermented aroma and strawberry fragrance when wet. The initial taste reveals strawberry jam, berries, and blackcurrant, followed by hazelnut and cream flavors in the middle, with a caramel sweetness in the finish.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473