What are Costa Rican Arabica Coffee Beans and the Flavor Profile of Black Honey Processed Costa Rican Coffee

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FrontStreet Coffee - Costa Rica Coffee Introduction

Costa Rica borders Nicaragua to the north, Panama to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west.

All coffee produced in Costa Rica is of the Arabica variety. Among these, varieties with high resistance to leaf rust disease such as Catuai or Catimor account for over 80%. High planting density and sparse defoliation are among their characteristics. Costa Rica plants Catuai in higher altitude areas, while lower altitude areas grow Catimor and other varieties—selecting suitable varieties for cultivation and production based on geographical environmental conditions.

The processing methods for Costa Rican coffee beans also differ from those of other countries, with honey processing being the primary method used nationwide. What is honey processing?

Coffee beans are the pit of coffee cherries. The outermost layer of the cherry is the skin, beneath which is the pulp. Below the pulp is the mucilage—a thick, gelatinous layer that tightly envelops the coffee bean. Due to its high viscosity and extreme sugar content, this layer is habitually referred to as "honey."

Honey processing refers to the production process of drying raw beans with their mucilage intact under sunlight. This method falls between natural processing (drying the entire fruit) and washed processing (using water to break down the mucilage). This processing method retains the cleanliness of washed processing. Although brightness decreases, the sweetness of the coffee is enhanced.

The honey processing methods we commonly see include: Yellow Honey, Red Honey, and Black Honey

Yellow Honey: About 40% of mucilage is removed; drying requires the most direct heat absorption, receiving maximum sunlight exposure, taking approximately 8 days to reach stable moisture content.

Red Honey: About 25% of mucilage is removed; compared to yellow honey, drying time is longer, with reduced direct sunlight exposure, sometimes using shade nets, lasting approximately 12 days.

Black Honey: Almost no mucilage is removed; drying takes the longest time, requiring at least 2 weeks, using coverings to avoid excessive sunlight, preventing too rapid drying, and allowing more thorough sugar conversion.

Knowledge Point: Why do few other countries use honey processing methods? Besides being easily susceptible to contamination and mold during the process—requiring constant monitoring and continuous turning to avoid undesirable fermentation flavors—it relies heavily on local weather conditions. The weather must be dry with sufficient sunlight; otherwise, honey processing is not suitable.

Conclusion

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