FrontStreet Coffee - Introduction to Costa Rican Honey Process

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Costa Rica: Coffee Paradise

Costa Rica is located in Latin America, where coffee is the main agricultural product and an important economic source. The yield reaches up to 1,700 kilograms per hectare, with an annual production of over 2 million bags (60KG each). Coffee exports account for 25% of Costa Rica's total export value. One-third of the country's population is engaged in coffee-related industries. The main producing region is Tarrazú, one of Costa Rica's important coffee growing areas and also one of the world's major coffee cultivation regions.

Coffee Cultivation History

In 1729, Costa Rica introduced coffee cultivation from Cuba, primarily growing Caturra and Catuai varieties. Furthermore, Costa Rica's national laws only permit the cultivation of Arabica coffee beans (the other being Robusta, with Arabica being of higher quality) within the country. This is extremely rare among coffee growing regions worldwide, demonstrating a full commitment to coffee quality.

Honey Processing Method

Costa Rica's processing methods differ from those of other countries, with honey processing being the predominant method used nationwide. What is honey processing?

Coffee beans are the pits of coffee cherries. The outermost layer of the cherry is the skin, beneath which is the pulp, and below that is the mucilage - a layer of thick, gelatinous substance that tightly envelops the coffee bean. Due to this membrane's high viscosity and sugar content, it has been conventionally referred to as "honey."

Honey processing refers to the production process of drying raw beans with their mucilage under sun exposure. It falls between natural processing (drying the entire fruit) and washed processing (using water to remove the mucilage). This processing method retains the cleanliness of washed processing, although the brightness decreases, the sweetness of the coffee is enhanced.

Grades of Honey Processing

Within honey processing, there are also different grades:

Yellow Honey Processing

Retains 20%-50% of the mucilage, dried using sunlight for approximately 8 days until the moisture content reaches a stable level.

Red Honey Processing

Retains over 50% of the mucilage, with a longer drying time and reduced direct sunlight exposure. Shade nets are used, and the process takes about two weeks.

Black Honey Processing

Retains over 80% of the mucilage, taking approximately 2-3 weeks to dehydrate. Shade nets are used to prevent overly rapid drying, allowing the coffee to fully absorb the sugars converted from the mucilage.

Why Honey Processing is Rare in Other Countries

Why do few other countries apply honey processing methods? Besides the process being highly susceptible to contamination and mold, requiring constant supervision and regular turning to avoid undesirable fermentation flavors, it also heavily depends on local weather conditions. The weather must be dry with sufficient sunlight; otherwise, honey processing is not suitable. Costa Rica's climate features half-year rainy and half-year dry seasons, with the dry season coinciding with the coffee harvest period. Therefore, Costa Rican farmers developed and perfected honey processing methods. We thank these intelligent and hardworking people.

FrontStreet Coffee's Mission

In short: FrontStreet Coffee is a coffee research center dedicated to sharing knowledge about coffee with everyone. We share without reservation only to help more friends fall in love with coffee. Each month, we hold three coffee promotion events with significant discounts because FrontStreet Coffee wants to let more people enjoy the best coffee at the lowest possible prices. This has been FrontStreet Coffee's mission for the past 6 years!

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