Why is Costa Rican Coffee So Sweet? What are the Characteristics of Costa Rican Honey-Processed Geisha Coffee?

Why Costa Rican Coffee Has a High Sweetness

When it comes to sweeter coffees, many people immediately think of Costa Rican coffee. This is because Costa Rica produces high-quality coffee beans with delicate, pure flavors, pleasant aromas, and high sweetness. Consequently, many people wonder why Costa Rican coffee has such a high sweetness.

FrontStreet Coffee believes this can be attributed to Costa Rica's nearly ideal climate and topographical conditions for coffee cultivation, combined with the government's strong emphasis on the coffee industry and strict requirements for producing high-quality coffee. Additionally, Costa Rica's commonly used Honey Process enhances the coffee's sweetness and imparts caramel-like notes to the cup.

Located in the Central American isthmus, Costa Rica is influenced by both Pacific and Atlantic ocean currents as well as monsoons, creating suitable temperatures and unique microclimates. Coffee growing regions are concentrated in the central part of the country, where the Cordillera mountain system runs through, bringing numerous volcanic ranges and basins. Over 80% of coffee is grown in volcanic soil at elevations between 800-1,700 meters.

Coffee Grading System

In coffee grading systems, Costa Rica, like most Central American coffee-producing regions, uses altitude as the primary standard. This is based on the understanding that higher altitudes create greater temperature differences between day and night. During cooler periods, coffee cherry maturation is extended, allowing more sugar compounds to accumulate, developing richer flavors, and achieving better density and hardness. Currently, most Costa Rican coffee beans are classified as SHB (Strictly Hard Bean) grade (grown above 1,200 meters), with the Tarrazu region—most commonly found at FrontStreet Coffee—reaching even higher elevations of 1,500-2,100 meters.

Government Support and Industry Development

Furthermore, the Costa Rican government's emphasis on the coffee industry has led to the belief that only producing high-quality Arabica coffee beans can establish a strong position in the international market. Therefore, in the early 20th century, a law was enacted prohibiting the cultivation of coffee varieties other than Arabica, demonstrating their commitment to maintaining high-quality coffee.

Costa Rica was also the first country in Central America to cultivate coffee for commercial purposes and now has nearly 300 years of cultivation history. As a result, the country has developed a complete coffee ecosystem and industry chain. This has enabled investment in research and innovation for new coffee varieties and processing methods, as well as the establishment of the Costa Rican Coffee Institute (ICAFE) to improve management and ensure stable production of high-quality coffee beans.

The Honey Process

Currently, Costa Rican coffees primarily use washed and honey processing methods. The Honey Process is a distinctive feature of Costa Rican coffee—a processing method that falls between natural and washed processing. It was developed by introducing Brazil's pulped natural method and making improvements. Compared to washed processing, honey-processed coffee beans exhibit higher sweetness, moderate acidity, and rich mouthfeel.

After harvesting, coffee cherries are sorted, and high-quality ones undergo mechanical removal of the skin and pulp while preserving the mucilage layer, followed by sun-drying. The mucilage layer in coffee beans is extremely viscous, similar to honey, which is why this processing method is named "Honey Process."

In Costa Rica, precise control of the mucilage thickness and drying time has led to the development of different processing methods categorized as black honey, red honey, yellow honey, and white honey. This approach requires minimal water use while preserving the mucilage, providing more sugars to the coffee beans and resulting in the highest sweetness profile.

New Offering from FrontStreet Coffee

Recently, FrontStreet Coffee introduced a new honey-processed Geisha from the San Isidro Labrador farm in Costa Rica's Tarrazu region. Roasted to a medium-light level, it offers delicate floral notes after brewing, with flavors of cherry, orange, and yellow peach. It has a juice-like sweetness, clean finish, and a mouthfeel similar to oolong tea.

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