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

FrontStreet Coffee - Costa Rica Black Phoenix Dark Honey Process

The Phoenix Estate sits on the fertile hills of the Poas volcano in Costa Rica's Central Valley. It was one of the first producers in Central and South America to begin making honey-processed and natural-processed coffee, and it is a fully 100% organically grown estate. The owner believes organic farming is the better choice for both the environment and family health, and despite many technical and organizational challenges, they hold to that belief. The high-quality coffee from this estate is very distinctive, its biggest trait being an astonishing sweetness.

The estate rose to fame in 2009 through a specialty coffee competition. During harvest it emphasizes environmentally friendly processing - collecting rainwater to process coffee, for instance - and uses organic fertilizer produced through vermiculture (worm composting), so the growing process is completely free of chemical fertilizers and pesticides.

Its processing facilities are built into the sugar mill at the center of the farm. Because it uses only honey and natural processing, both of which take more labor and post-processing time than traditional washing, it saves 3 gallons of clean water for every pound of green coffee produced - a reflection of the Phoenix Estate's commitment to quality over quantity. All energy and electricity on the farm comes from its own hydroelectric facilities, 100% renewable, powering both the processing equipment and the workers living on the farm.

Black Phoenix Growing Region

Dark honey processing is currently one of the most complex and difficult ways to process green coffee. Its most special feature is removing the fruit skin that covers the beans while completely preserving 100% of the coffee berry pulp. Through natural fermentation and then natural drying that absorbs the full energy of the sun, it creates a sweeter, richer taste, similar to molasses.

After the skin is removed, the pulped beans are placed uniformly on African drying racks at sunrise and exposed until afternoon before turning. They are then turned and exposed at regular intervals until reaching 11.5% moisture content, a process that takes roughly two weeks.

On fertilization, the owner strictly requires all processes to follow organic standards for cultivation and fertilizing. The entire estate uses self-made organic compost, and organic standards extend to soil quality, shade trees, and processing procedures. After years of effort, the Phoenix Estate has 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

FrontStreet Coffee Recommendation

If dark honey processing is what caught your eye, FrontStreet Coffee's Costa Rica Blackberry is a close relative. It uses a black honey process that removes almost none of the mucilage and dries for at least two weeks under cover so the sugars convert fully, with the lot turned at intervals to prevent uneven heat and over-fermentation. Roasted light-to-medium, it grinds into an intense floral fragrance and pours with grape, berry, and ripe blackberry notes.

FrontStreet Coffee Mozart pushes the honey idea further with a Costa Rican raisin honey process: the cherries are pre-dried on raised beds for at least three days before the skin and pulp are removed, and the honey steps continue while keeping 100% of the mucilage. That demands tight control of time - harder even than black honey - and delivers osmanthus, pineapple, and raisin aromatics across pour-over, cold brew, and moka pot. For a honey-and-Geisha combination, FrontStreet Coffee Strawberry Candy blends a Costa Rican honey coffee with Panama Geisha, giving delicate floral notes and sweet fruit in one cup.