Costa Rica Yellow Honey Processed Roasted Coffee Beans - San Juan Yö Estate Villasarc Variety

Product Information

Product Name: FrontStreet Coffee · Costa Rica San Juanillo Estate Villa Sarchi Yellow Honey Process Coffee

Country: Costa Rica

Grade: SHB

Region: Central Valley

Altitude: Average 1,600 meters

Processing Method: Yellow Honey Process (30% pulp retained)

Variety: Villa Sarchi

Estate: Finca San Juanillo

FrontStreet Coffee Flavor Profile: Brown sugar, floral notes, almond, black tea, orange and sweet spice, mild acidity, syrupy mouthfeel.

Costa Rica Coffee Heritage

Coffee cultivation in Costa Rica began in 1779 with introduction from Cuba, with the first export occurring in 1820. Today, there are approximately 32,000 coffee farmers, with an average cultivation area of less than one hectare (10,000㎡) per farmer. Costa Rica has a population of 4.1 million (2006), with coffee cultivation covering 82,500 hectares, producing 1.7 million bags annually (60kg per bag). Domestic annual consumption reaches 380,000 bags, with an average per capita consumption of 5.5kg—higher than Japan's 4kg and significantly more than Taiwan's current average of just over 1kg.

Costa Rica was the first country in Central America to cultivate coffee, boasting a long history and a complete system from production to sales. Located in the Central American isthmus with numerous volcanoes, the country benefits from natural advantages of sunlight and soil. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffees with distinctive local microclimate terroir characteristics. In terms of both quality and quantity, Costa Rican coffee has consistently received global recognition and is ranked among the world's high-quality coffees. With two hundred years of coffee cultivation history, coffee was first planted on the slopes of Poas and Barva volcanoes in what is now called the Central Valley region. The seven main coffee regions are distributed from northwest to southeast along the inland Central Plateau.

Costa Rica's volcanic terrain provides fertile volcanic ash, mild and suitable temperatures, and stable abundant rainfall—all factors contributing to coffee becoming one of the country's main agricultural products. The seven producing regions are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

While Costa Rica has a long history of coffee cultivation, in the past decade or so, the innovative "dry" processing method has become trendy. Collectively known as "honey processing," this new approach uses pulping machines to adjust the degree of pulp removal, producing "honey sensations" ranging from light to intense (white, yellow-red-white, yellow-red-black colors), each with varying acidity, complex aromas, and body depth—each with its own merits. The Herbazu processing plant, located in the West Valley region's Naranjo area, is highly renowned in this region. In addition to its own coffee plantations, it also processes and produces green beans for nearby estates and small coffee farmers.

San Juanillo Estate Details

Finca San Juanillo cultivates coffee varieties including Villa Sarchi, Caturra, Catuai, and Bourbon, at an average altitude of 1,600 meters. This micro-lot of FrontStreet Coffee's Costa Rica beans is processed by the renowned Herbazu processing plant using their excellent techniques. From the bean appearance, the beans are full-bodied with aromatic fragrance and excellent balance, featuring almond and floral flavor notes.

Costa Rican coffee has always been considered a classic flavor profile of perfect type—balanced, clean, and mild are its foundation. This batch from West Valley's Herbazu processing plant at San Juanillo Estate comes from the famous Naranjo region, known for its excellent natural geographical conditions and superior regional cultivation management techniques. It presents nearly perfect classic flavor with lively citrus notes in acidity, blackberry fruit aromas, rich acidity and body, melon-like sweetness with smooth mouthfeel, drupe fruit/light floral notes, and a remarkable coffee flower fragrance in the aftertaste—a coffee full of Latin countryside charm. Its flavor characteristics include brown sugar, floral notes, almond, black tea, orange and sweet spice, mild acidity, syrupy mouthfeel, with an excellent finish.

FrontStreet Coffee Brewing Recommendations: 90°C/15g coffee/1:15 ratio/segmented extraction/2 minutes

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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