What is the Flavor Profile of Costa Rican Coffee? How to Brew Sweet-Tasting Honey Processed Coffee Beans

FrontStreet Coffee - Costa Rica Black Honey Coffee Sharing

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Costa Rica was the first country in Central America to cultivate coffee, with a long history and a complete system from production to sales. Located in the Central American isthmus, the country is dotted with volcanoes and enjoys natural advantages of sunlight and fertile land. Climate-wise, it is simultaneously regulated by the Pacific and Atlantic ocean currents and sea breezes. The coffee produced reflects the unique characteristics of local microclimate terroir conditions. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as one of the world's high-quality coffees.

Many towering volcanoes in the country reach altitudes of 2000 meters, allowing coffee cherries to grow slowly in fertile volcanic ash soil and high-altitude cool environments, cultivating coffee beans with complete and rich flavors.

The honey processing method for Costa Rican coffee beans is called Honey Process or Miel Process. Many people, upon hearing the name "honey processing," might think this is a process using honey for processing, or that the coffee will have a honey flavor after processing. In reality, this is not the case. Honey processing simply involves removing the pulp and then drying the fruit with the parchment still attached. During the drying process, the moisture in the mucilage on the seed surface evaporates, making it as sticky as honey, hence the name.

Costa Rica can be divided into two seasons throughout the year. The dry season occurs from December to April each year, which is the coffee harvest time, while the wet (rainy) season is from May to November. In recent years, many micro-processing mills have been established. Since water consumption is only 5% of that required by traditional washed processing plants, and they don't need large water tanks and drying fields, the required investment is relatively much smaller. Honey processed coffee, with its low acidity, increased complexity, and rich sweet aroma, has become a sought-after commodity in the coffee industry in recent years.

Costa Rica Giant Stone Estate

Country: Costa Rica

Estate: Giant Stone Estate

Grade: SHB

Processing Method: Black Honey Processing

Altitude: 1700-1800m

Varieties: Caturra, Catuai

Pour-over Parameters: 15g of coffee, V60 dripper, water temperature 91°C, powder-to-water ratio 1:15, grind size BG 6S (Chinese standard No. 20 sieve pass rate 58%).

Technique: Use 30g of water to bloom for 30 seconds, pour water evenly in a small stream to 120g in stages. When the water level drops and is about to expose the coffee bed, continue pouring to 220g and stop. Wait for the coffee drip filtration to complete, then remove the dripper. The extraction time from the start of blooming should be around 2 minutes.

Flavor Characteristics: Dark plum, berries, raisins, fermented wine aroma

Knowledge Expansion

Located in the Central American isthmus, Costa Rica's climate is simultaneously regulated by Pacific and Atlantic ocean currents and sea breezes. The country has many towering volcanoes reaching 2000 meters in altitude. Coffee cherries can grow slowly in fertile volcanic ash soil and high-altitude cool environments, cultivating coffee beans with complete and rich flavors.

In Brief

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