How is Costa Rican Coffee? Flavor Characteristics of Costa Rican Honey-Processed Coffee Beans

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FrontStreet Coffee - Costa Rica Golden Tarrazu Red Honey Introduction

BioCafé is a family micro coffee processing facility that emerged during Costa Rica's "micro processing facility revolution" trend. Owned by Mr. Kenneth Madrigal, in addition to processing coffee fruits harvested from their own Golden Tarrazu Estate (Oro-Tarrazu), they also purchase and process coffee fruits harvested by small farmers in the nearby area for sales. Coffee in this region is mostly grown at altitudes above 1,500 meters, with varieties including Bourbon, Caturra, and Catuai.

Costa Rican coffee is grown in high-altitude regions, producing world-renowned coffee beans. The mild and comfortable environment, fertile volcanic soil, and significant day-night temperature differences create specialty coffee with rich flavors, smooth taste, and bright, elegant acidity. Coffee beans here undergo meticulous processing and care, using unique honey processing methods that effectively enhance the coffee's sweetness, body, and flavor, resulting in high-quality coffee.

Costa Rica Golden Tarrazu Red Honey

Region: Tarrazu

Estate: Golden Tarrazu Estate (Oro-Tarrazu)

Variety: Caturra

Altitude: Above 1,350 meters

Processing Method: Red Honey Processing

Flavor Notes: Candied fruit, dried fruit, lemon, prominent sweet and sour notes, heavy and solid body

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473