How Does Costa Rican Black Honey Coffee Taste? The Dark and Sweet Black Honey Processing Method

FrontStreet Coffee's Introduction to Costa Rica Black Honey

Coffee cultivation in Costa Rica began in 1779 with coffee introduced from Cuba, with the first exports of coffee beans occurring in 1820. Currently, coffee accounts for one-quarter of the country's export revenue, ranking first among commercial crops. Numerous coffee varieties, combined with rich soil, high altitude, and unique microclimates, interact in ways that enable Costa Rica to maintain one of the best reputations in the Central American coffee market.

Costa Rica possesses exceptional natural conditions: fertile volcanic ash, moderate and suitable temperatures, stable and abundant rainfall, sufficient daytime sunshine, and significant temperature differences between day and night—all factors contributing to coffee becoming one of the country's main agricultural products. They also produce various grades of green coffee beans, from commercial-grade affordable Arabica beans to those originating from the Cup of Excellence (COE) competition, as well as the prestigious Geisha coffee variety. Additionally, there are countless post-processing methods including white, yellow, red, and black honey processes, creating a dazzling array of options.

However, with the evolution of specialty coffee, the regulations of large-producing regions can no longer satisfy the curiosity of coffee enthusiasts pursuing quality. This has led to the discovery of more micro-regions and small batches from small estates.

Processing Methods

Although Costa Rica started developing specialty coffee relatively late, its specialty coffee sector has grown rapidly. With its mild fruit acidity, smooth mouthfeel, and sweet, high-quality berry flavors from honey processing, it has become a force to be reckoned with. The so-called Honey Process refers to when coffee beans undergo the washed method up to the step of removing pulp and fruit flesh, choosing to leave a portion of the mucilage for an additional fermentation process. Depending on the amount of mucilage left behind, there are different flavors and names.

We commonly see honey processing methods such as: Yellow Honey, Red Honey, and Black Honey.

For example, Costa Rican Yellow Honey retains about 25% of the mucilage, Red Honey about 50%, and Black Honey preserves up to 80% of the mucilage. Their most obvious distinction is that they become progressively sweeter from yellow to red to black. Combined with richer fruit notes, they are deeply favored by coffee connoisseurs.

Knowledge Point: In 1989, Costa Rica passed legislation prohibiting the domestic cultivation of Robusta coffee and subsequently began restricting and banning the Catimor variety as well.

About FrontStreet Coffee

In summary: FrontStreet Coffee is a research-focused coffee establishment dedicated to sharing coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. Additionally, we hold three discounted coffee events each month because FrontStreet Coffee wants to offer the best coffee at the lowest possible prices—this has been our mission for the past six years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473