Imported Coffee Bean Brands - Costa Rica Santa Teresa Red Catuai White Honey Process Chocolate Sweetness

FrontStreet Coffee - Costa Rica Santa Teresa Red Catuai White Honey Processing Introduction

Finca Santa Teresa sits on uniquely rich black volcanic soil at high altitude, with weather shaped by its position between the Pacific and Atlantic oceans. These conditions allow the estate to produce coffee of exceptional quality and distinctive character.

The estate lies at 1,400–1,800 meters, where the coffee plots are interspersed with streams and pristine forest that form natural barriers. Squirrels, monkeys, and more than 600 species of birds live in and around the farm. The adjacent international park, La Amistad, is a UNESCO World Heritage site jointly managed by Panama and Costa Rica.

Santa Teresa makes careful use of its land and practices sustainable management. All waste from production is recycled as fertilizer or burned as fuel in the farm's own processing facilities, and its water usage and recycling operations are certified by Panama's environmental protection agency.

Costa Rica Santa Teresa Red Catuai White Honey Process

Region: Tarrazu

Estate: Santa Teresa

Variety: Red Catuai

Altitude: 1,600–1,700m

Processing Method: White Honey

Cup Notes: Fermented wine aroma, vanilla, sucrose, hazelnut chocolate, cherry sweetness and acidity

Knowledge Point: Catuai is a cross between the Caturra and Mundo Novo varieties and comes in both red and yellow fruit types. Red Catuai typically offers the better flavor profiles and is awarded more often in international coffee competitions.

In Brief:

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FrontStreet Coffee Recommendation

Central American neighbors offer another classic worth exploring: Panama. The country's growing zones cluster in the west—Boquete, Volcan, Santa Clara, and Piedra de Candela—with Boquete and Volcan the best-known specialty regions, both sitting in the heart of the coffee belt on fertile volcanic soil beneath old-growth forest.

For a first taste of Panamanian specialty coffee, FrontStreet suggests the washed Boquete Geisha: an estate-level, entry-price Geisha grown at 1,600 meters, where rich volcanic ash soil and cool nights produce jasmine florals, green tea, honey, and citrus notes. If you want to push further, the Flower Butterfly lot—half Geisha lineage, combining Geisha, Caturra, and Catuai from the Baru volcano area—offers remarkable body, citrus acidity, and jasmine aroma, excellent either hand-poured or cold brewed. And for the summit experience, FrontStreet's Hacienda Esmeralda Red Label Geisha comes from a single plot above 1,700 meters and must cup at 91+ to earn the label, with that signature orange-blossom honey sweetness.