The Difference Between Honey Process and Raisin Honey Process in Costa Rica Musician Series Coffee Beans

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FrontStreet Coffee and many coffee connoisseurs describe Costa Rican coffee as exceptionally mild and smooth, with a harmonious balance of fruity acidity, sweet fragrance, and chocolate-nutty bitterness. The country's innovative honey processing method adds significant sweetness to Costa Rican coffee flavors.

Development of Costa Rican Coffee Industry

The coffee cultivation industry in Costa Rica had an early start, with the first batch of coffee exported to Colombia and Chile in 1820. In 1825, the government actively promoted coffee cultivation by exempting coffee from certain taxes. In 1831, the local government issued a decree stating that anyone who planted coffee on fallow land for more than five years could obtain ownership of that land. True coffee export began in 1832.

In 1843, shortly after the British increased their investment in Costa Rica, direct export between the two regions began. In 1854, an importer successfully shipped over one hundred tons of coffee to London with the assistance of British merchant ships, becoming an instant success and was praised by British nobility as "golden beans" from Costa Rica. In 1863, the Anglo Costa Rican Bank was established in Colombia, providing funding that allowed the industry to develop.

Coffee Industry Promotes Costa Rican Infrastructure Development

During the 50-year period from 1846-1890, coffee was the country's only export product. Coffee production also promoted infrastructure development, including the first railway crossing the entire country toward Gran Puntarenas, as well as hospitals, post offices, and more. Costa Rica's coffee infrastructure has long helped secure better prices in international markets. The wet processing method for coffee beans was introduced in 1830, and by 1905, there were already 200 wet processing plants in the country.

Government Institution to Protect Coffee Farmers

In 1933, due to pressure from various coffee-producing regions, the government established a rather imposingly named Institute for the Defence of Coffee. Initially, this institution's function was to protect small coffee farmers from exploitation, preventing unscrupulous merchants from buying these coffee fruits cheaply and then selling them at high prices after processing. In 1948, the institution was renamed Oficina del Cafe, with some functions transferred to the government's Ministry of Agriculture. Today, this organization has become the Instituto del Café de Costa Rica (ICAFE), which is deeply involved in the coffee industry. They have established experimental farms and promote Costa Rican specialty coffee beans globally. The organization's funding comes from 1.5% of Costa Rican coffee export profits.

Innovative "Sweet as Honey" Processing Method

In the mid-to-late 21st century, many micro-processing plants began to appear throughout the country. Coffee farmers invested their own funds to acquire post-harvest equipment, allowing them to process most of their coffee themselves. This means they have greater control over their respective coffees and styles. Costa Rica primarily grows Caturra and Catuai varieties, with elegant coffee flavors. Costa Rica originally mostly used the wet processing method for coffee, but in recent years, an alternative coffee processing method called "Honey coffee" has emerged.

This processing method improves upon the Brazilian pulped natural method to enhance sweetness. The key is to preserve as much of the mucilage layer on the coffee beans as possible. After removing the pulp, the sticky coffee beans are taken to elevated racks for sun drying for about one to two weeks. During this period, the beans must be turned every hour to ensure even drying, allowing the coffee beans to fully absorb the sugars from the mucilage. FrontStreet Coffee believes that honey-processed coffee beans have superior flavor, with balanced acidity and sweetness. Like the natural processing method, because it undergoes sun drying, the aroma of the coffee beans themselves is also amplified, creating a rich, mellow taste. However, this processing method also has disadvantages - high processing risks with susceptibility to mold and spoilage.

Relationship Between Raisin Honey Processing and Honey Processing

Raisin honey processing is a method that retains 100% mucilage with zero water treatment. This increases the difficulty of honey processing, requiring strict time control. On the day coffee cherries are harvested, the harvested coffee fruits are poured into large water tanks, where mature, full fruits sink to the bottom; underdeveloped or overripe fruits float to the surface and must be removed. The selected coffee fruits are dried on elevated beds for at least three days, then the cherry skin is removed, preserving the mucilage before further drying. At this stage, climate factors are key to successful honey processing.

During the drying process, these coffee cherries must be constantly turned to ensure even drying, but the turning frequency must be controlled to achieve slow drying that ensures proper fermentation without being too slow to cause over-fermentation. This sweet raisin honey processing method gives the coffee a white wine mouthfeel and balanced acidity, with more intense fermentation aromas.

Costa Rican Coffee Growing Regions

There are 7 coffee growing regions in Costa Rica: West Valley, Central Valley, Tarrazu, Tres Rios, Orosi, Brunca, and Turrialba. Among them, Central Valley, Tarrazu, and Tres Rios are the most famous regions. In principle, coffee from slopes facing the Pacific Ocean is of better quality than coffee from slopes facing the Atlantic Ocean.

Central Valley

Altitude: 1,200-1,600 meters, Harvest season: November - March. This region has three subregions: San José, Heredia, and Alajuela. The region contains three high-altitude volcanoes: Irazú, Barva, and Poás, which provide rich nutrients to the surrounding coffee areas. The excellent microclimate combined with the fertile soils of Poás and Barva volcanoes gives beans from this region superior characteristics, such as chocolate-cocoa flavors, bright fruit acidity, and elegant aromas. The Central Valley region is also where coffee was first cultivated in Costa Rica before the country's coffee industry developed in other regions. With moderate rainfall (118 inches annually) and an average annual temperature of only 19°C, combined with high altitude, the beans are hard, aromatic, smooth, highly acidic, full-bodied, and fragrant. As Costa Rica's earliest coffee cultivation area, FrontStreet Coffee believes this region's rich volcanic soil sometimes imparts chocolate aromas. Front-stage washing, followed by low-temperature machine drying in the later stage.

Tres Rios

Altitude: 1,200-1,650 meters, Harvest season: December - March. Located near the eastern side of the capital, the Irazú Volcano and rivers create an excellent microclimate region. However, in recent years, urban areas have gradually expanded into the suburbs, and farmlands have been sold to developers, causing a sharp decline in coffee production in the Tres Rios region. Most of the production is now contracted by Starbucks, making it difficult for the industry to purchase. The renowned farm Aquiares Granja in this region has persisted since 1857. FrontStreet Coffee believes that coffee from this region has bright fruit acidity that is gentle rather than sharp, with charming nutty, floral, and toffee sweetness, smooth high acidity, hard and full beans, and intense aroma. The area has good climatic conditions, distinct mouthfeel, and excellent balance.

Tarrazu

Altitude: 1,200-1,700 meters, Harvest season: December - March. The coffee has a smooth taste with relatively high acidity, hard and full beans, and intense aroma. This region is world-renowned, with its main characteristic being the unparalleled perfect mouthfeel created by high-altitude cultivation. Tarrazu is located in the fertile volcanic region of Central America, with humid climate and fertile volcanic rock soil, abundant rainfall throughout the year, high altitude, and dense natural forest shade, providing a unique natural environment for coffee growth. No pesticides or artificial fertilizers are used during cultivation. Nearly 95% of coffee beans produced in the high mountains of Tarrazu belong to Strictly Hard Bean (SHB), generally grown at altitudes above 1,500 meters.

Currently, the Tarrazu region has 26 member farms, among which the Musician Series coffee beans from the Hacienda La Candela have introduced many beginners to specialty coffee in Costa Rica.

Hacienda La Candela

Hacienda La Candela is owned by a family of three brothers who have been growing coffee for over 10 years and also operate a small coffee processing plant. The Musician Series coffee beans are named because the owner of Hacienda La Candela loves classical music, so the coffee beans produced by this estate are named after "Beethoven," "Bach," "Chopin," and "Mozart." This coffee series uses Caturra and Catuai varieties processed with both raisin honey and washed methods to highlight the flavor profile of each coffee. FrontStreet Coffee currently offers the Musician Series: "FrontStreet Coffee Costa Rica Beethoven," "FrontStreet Coffee Costa Rica Bach," and "FrontStreet Coffee Costa Rica Mozart."

Coffee Cultivated Varieties

Caturra

A natural mutation of Bourbon, discovered in Brazil in 1937. Its plant is not as tall as Bourbon but more compact. Although it inherits Bourbon's lineage, it has relatively weak disease resistance but higher yields than Bourbon. Although discovered in Brazil, Caturra is not suitable for growing in Brazil and therefore was not cultivated on a large scale there. Instead, it became widely popular in Central and South America, with countries like Colombia, Costa Rica, and Nicaragua planting Caturra extensively.

Catuai

A coffee variety artificially hybridized from Caturra and Mundo Novo. Catuai inherits Caturra's compact plant structure, requiring no shade, making it easy to grow and convenient to harvest. It also has better resistance to natural disasters than Mundo Novo and has good acidity in flavor. Catuai generally produces both red and yellow fruit types.

FrontStreet Coffee · Costa Rica La Candela Musician Series · Beethoven

Country: Costa Rica
Region: Tarrazu
Altitude: 1900m
Processing: Washed
Grade: SHB
Variety: Yellow Catuai

Among romantic classical music, Beethoven is undoubtedly the most famous. Coffee beans that evoke associations with Beethoven's music naturally have exceptional flavor. The dry aroma reveals distinct red berries, with strawberries being most prominent, accompanied by floral fragrance. When brewing, one can perceive floral aromas, honey-like sweetness, and green grapes. FrontStreet Coffee's Beethoven coffee offers the sweet and sour taste of green grapes and red berries upon entry, with an overall clean and smooth texture. As it cools, the red berry notes become even more pronounced. Some foreign coffee blogs have even described this as a coffee with summer romantic feelings.

FrontStreet Coffee · Costa Rica La Candela Musician Series · Bach

Country: Costa Rica
Region: Tarrazu
Altitude: 1950m
Processing: Raisin Honey
Grade: Strictly Hard Bean SHB
Variety: Caturra

Bach's music is refined, rich in layers, yet clear and organized. The coffee beans named after Bach have a dry aroma with strawberry, blackberry, and raisin-like fruit fragrances, which also waft out during brewing. When freshly brewed, floral and fruit aromas are distinct, with intense fruit fragrance and sweet-sour taste upon entry. The middle to later notes carry a subtle wine aroma, similar to red wine. As it cools, it develops candied fruit sweetness with even more prominent wine notes, even revealing plum wine flavors. Each sip feels like experiencing the splendor and rigor of Baroque aesthetics.

FrontStreet Coffee · Costa Rica La Candela Musician Series · Mozart

Country: Costa Rica
Region: Tarrazu
Altitude: 1800m
Processing: Raisin Honey
Grade: SHB
Variety: Catuai, Caturra

The prodigy who synthesized classical music, Mozart, was尽情华丽 (extremely magnificent)! Magnificent aroma: exuding elegant floral fragrance, with white flower scents similar to orange blossom, which can also be perceived during brewing. Magnificent mouthfeel: abundant dark berries, raisins, and a trace of red berries, with subtle plum acidity and gummy bear-like sweetness in the middle to later notes. The floral notes and sweetness are preserved even as it cools. Unlike previous versions, FrontStreet Coffee's Mozart coffee beans were originally made from yellow Catuai variety processed with red honey, renowned for their exuberant floral aromas. This time, the sweetness from Caturra and Catuai is used to represent FrontStreet Coffee's Mozart.

FrontStreet Coffee Roasting Records

FrontStreet Coffee Costa Rica Beethoven Coffee Beans Roasting:

Roaster: Yangjia 800N semi-direct flame, Roasting amount: 300g. Preheat the machine to 170°C before adding beans, adjust heat to 120, damper open to 3, return temperature at 1'36", maintain heat; at 140°C keep heat unchanged, open damper to 4. At 5'55" turn yellow, grassy aroma disappears, entering dehydration stage, at 151°C reduce heat to 100, keep damper at 4. At 176°C adjust heat to 85, damper unchanged.

At 8'15" dehydration complete, bean surface shows wrinkles and black markings, toast aroma turns to coffee aroma, signaling the prelude to first crack, at which point one must listen carefully for the first crack sound. At 9'01" first crack begins, open damper fully to 5, heat unchanged. Development time after first crack: 1'45", remove beans at 193°C.

FrontStreet Coffee Costa Rica Bach Coffee Beans Roasting:

Roaster: Yangjia 800N semi-direct flame, Roasting amount: 300g. Preheat the machine to 180°C before adding beans, adjust heat to 130, damper open to 3, return temperature at 1'43", maintain heat; at 140°C keep heat unchanged, open damper to 4. At 6'15" turn yellow, grassy aroma disappears, entering dehydration stage, at 151°C reduce heat to 100, keep damper at 4. At 176°C adjust heat to 70, damper unchanged.

At 8'15" dehydration complete, bean surface shows wrinkles and black markings, toast aroma turns to coffee aroma, signaling the prelude to first crack, at which point one must listen carefully for the first crack sound. At 9'40" first crack begins, open damper fully to 5, heat unchanged. Development time after first crack: 1'45", remove beans at 196°C.

FrontStreet Coffee Costa Rica Mozart Coffee Beans Roasting:

Roaster: Yangjia 800N semi-direct flame, Roasting amount: 300g. Preheat the machine to 200°C before adding beans, adjust heat to 160, damper open to 3, return temperature at 1'36", maintain heat; at 140°C adjust heat to 160, open damper to 4. At 5'20" turn yellow, grassy aroma disappears, entering dehydration stage, at 166°C reduce heat to 130, keep damper at 4. At 176°C adjust heat to 100, damper unchanged.

At 8'05" dehydration complete, bean surface shows wrinkles and black markings, toast aroma turns to coffee aroma, signaling the prelude to first crack, at which point one must listen carefully for the first crack sound. At 8'55" first crack begins, open damper fully to 5, heat unchanged. Development time after first crack: 1'30", remove beans at 193.2°C.

FrontStreet Coffee Cupping Reports

FrontStreet Coffee Costa Rica Musician Beethoven Coffee Beans

Dry Aroma: Mature papaya, floral and fruit notes
Wet Aroma: Mature papaya, berries
Entry: Floral notes, citrus, berries, fermentation, almond

FrontStreet Coffee Costa Rica Musician Bach Coffee Beans

Dry Aroma: Berries, fermentation fragrance
Wet Aroma: Berries, mature fruits
Entry: Fermented wine aroma, floral notes, mature fruits, pear

FrontStreet Coffee Costa Rica Mozart Coffee Beans

Dry Aroma: Orange, floral notes
Wet Aroma: Berries, raisins
Entry: Raisins, Geisha, orange, berries, wind, caramel

FrontStreet Coffee Brewing Tips

Dripper: V60 #01
Dose: 15g
Ratio: 1:15
Grind: BG6m (80% passing through #20 sieve)
Water temperature: 90-91°C

*Regarding grind size, FrontStreet Coffee determines this through sieving. Based on the Specialty Coffee Association (SCA) grinding recommendations for pour-over coffee, FrontStreet Coffee combines practical operation verification to determine that different grind sizes produce significantly different results, and each coffee bean requires different grind sizes - this is the significance of sieving. If you don't have a sieve at home, FrontStreet Coffee suggests observing flow rate to judge: if water flows too fast, the grind is too coarse; if water flows too slowly, the grind is too fine.

FrontStreet Coffee uses segmented extraction, also known as three-stage brewing: Use 30g of water for 30-second bloom, then pour with small circular motion to 125g for segmentation, continue pouring to 225g when the water level drops to just expose the coffee bed, then remove the dripper when the water level drops to just expose the coffee bed (timing starts from bloom), extraction time: 1'55"-2'05".

Brewing flavor of FrontStreet Coffee Costa Rica Bach: Smells like fermented rice wine aroma, tastes with sweet and sour notes of mature tropical fruits and berries, nut and cream flavors, with caramel aftertaste and subtle floral finish.

Brewing flavor of FrontStreet Coffee Costa Rica Beethoven: Green grapes, vanilla, strawberries, cantaloupe, citrus aromas, pomegranate juice acidity, excellent cleanliness, smooth texture with a hint of green kiwi acidity.

Brewing flavor of FrontStreet Coffee Costa Rica Mozart: Entry offers complex floral notes and fermented sauce-like fragrance, with raisin and dried fruit-like sweetness, starfruit and berry acidity, and sugarcane aftertaste.

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