Costa Rican Estate Coffee Costa Rica Fire Phoenix Estate Black Phoenix Black Honey Process

FrontStreet Coffee - Costa Rica Black Phoenix Dark Honey Process Introduction

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The Phoenix Estate is located on the fertile hills of the Poas volcano in the Central Valley of Costa Rica. It was one of the first producers in Central and South America to start producing honey-processed and natural-processed coffee. It is a completely 100% organically grown coffee estate. The estate owner believes that organic farming methods are better choices for environmental protection and family health, and despite facing many technical and organizational challenges, they still adhere to this belief. The high-quality coffee produced by this estate is very unique, with the biggest characteristic being an astonishing sweetness!

It gained fame in 2009 when participating in the specialty coffee competition. During the harvest season, the estate places great emphasis on environmentally friendly processing concepts (such as collecting rainwater to process coffee) and uses organic fertilizer production from vermiculture (worm composting), making the planting process completely free of chemical fertilizers and pesticides.

The estate's processing facilities are built in the sugarcane mill at the center of the farm. Since they completely use honey processing and natural processing, both methods require more labor and post-processing time compared to traditional washed processing. For every pound of green coffee beans produced, they can save 3 gallons of clean water, reflecting the Phoenix Estate's commitment to quality over quantity. All energy and electricity on the farm comes from their own hydroelectric power facilities, 100% renewable energy, which can power the processing plant equipment and workers living on the farm.

Black Phoenix Growing Region

Dark Honey processing is currently one of the most complex and difficult green bean processing methods. The most special feature is removing the fruit skin covering the coffee beans while completely preserving 100% of the coffee berry pulp. Through natural fermentation, and finally absorbing the full energy of sunlight during the natural drying process, it creates a sweeter, richer taste, similar to molasses.

After removing the fruit skin, the coffee beans with pulp are uniformly placed on African drying racks at sunrise and exposed until afternoon before being turned. They are then regularly turned and exposed until reaching 11.5% moisture content, with the entire process taking approximately two weeks.

Meanwhile, in terms of fertilization materials, the estate owner strictly requires all processes to follow organic standards for cultivation and fertilization. The entire estate uses organic self-made compost, while extending organic standards to include soil quality, shade trees, and processing procedures. After years of effort, the Phoenix Estate has now obtained Japanese JAS, American USDA, and NOP organic certifications.

Costa Rica Black Phoenix Dark Honey Process

Country of Origin: Costa Rica

Region: Central Valley

Estate: Phoenix

Processing Method: Dark Honey Process

Varieties: Caturra, Catuai

Grade: AAAplus

Roast Level: Light Roast (Agtron value: 70)

Altitude: 1300-1500m

Flavor Description: Berries, sweet apricot, nectarine, grapefruit, tropical fruits, bergamot, chrysanthemum, cherry, wine, oolong tea

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