Costa Rica Diamond Series Coffee - Costa Rica Diamond Series Venecia Honey

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FrontStreet Coffee - Costa Rica Diamond Series Venecia Black Honey

Costa Rica diamond series Venecia honey

Region: Tarrazú

Variety: Venecia

Processing Method: Honey Process

Altitude: 1700-1800M

Grade: SHB

When it comes to Costa Rican coffee, we must mention that Costa Rican beans are truly excellent—high in sweetness, rich and full-bodied. Since coffee beans were introduced from Cuba in 1729, the country has mandated that only Arabica varieties may be cultivated. With high altitudes, good drainage, and fertile volcanic soil, such superior geographical conditions have nurtured their coffee beans to have exceptional sweetness and pleasant acidity.

Honey Process

Additionally, there's something important to mention about Costa Rica's honey process. We know that most Costa Rican coffee is processed using the honey method, which originated from their climate. Costa Rica's climate is essentially half rainy and half dry, with the dry season coinciding perfectly with the coffee harvest season. Thus, farmers developed this honey processing method that lies between natural and washed processing.

The honey process involves drying coffee beans with their mucilage intact. Based on the degree of mucilage removal, duration of sun-drying (or thickness of the drying layer), frequency of turning during drying, and other factors, honey processing is further categorized into black honey, red honey, orange honey, yellow honey, and white honey.

Diamond Series

The concept of the Diamond Series comes from the highest grade of wine, Grand Cru. In 1885, French Emperor Napoleon III classified wine estates, with the highest grade designated as Grand Cru, literally meaning "noble place" or "famous place." It implies cultivation of high-quality grapes in exceptional locations. We have adopted this concept, focusing on high-quality micro-batches (micro-regional selections) provided by coffee farmers from Costa Rica's production organizations. Our cupping team evaluates each batch individually, selecting only those with exceptional flavors to provide a completely new taste experience.

This season's Diamond Series is shared with you—high-quality coffee cherries carefully selected. This series represents the latest premium specialty coffee micro-batch collection launched in 2016.

Venecia Coffee Variety

The Venecia coffee variety originates from 100% Caturra plants selected for their greater disease resistance and higher productivity. It is a natural mutation of Caturra, chosen because these coffee trees demonstrate increased productivity, larger fruits, and strong rain resistance.

In 1991, the Costa Rican Coffee Institute (ICAFE) began researching this coffee variety, conducting trials in Turrialba, Coto Brus, and Perez Zeledon. These trials showed that during the selection process, the proportion of underweight fruits decreased, and generally, the cherries were more uniform in size, with more consistent tree yields and ratios.

The Perez Zeledon trials indicated that the coffee's maturation time appears to be extended, which is beneficial for certain environments and significantly impacts cup quality. People became particularly interested in this coffee, so in 2010, the Venecia variety was launched as a late-maturing variety with excellent cup quality.

The above provides an introduction to the "Diamond Series" and "Venecia coffee variety." As for the flavor profile of this particular bean? We'll save that for our next sharing session~

Important Notice :

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