Costa Rican Tarrazú Coffee Beans Flavor and Characteristics Introduction to Raisin Honey Process Mozart Coffee Beans

Do you think honey processing involves adding honey during processing? Not at all. While the single word "honey" is enough to create many misconceptions, let alone the fact that coffee beans also have a flavor profile described as "sweet as honey." FrontStreet Coffee is frequently asked about the honey processing workflow, as coffee enthusiasts are extremely curious about this method. Today, FrontStreet Coffee will answer all your questions and clear up any confusion!

When it comes to honey processing, no country executes it more masterfully than Costa Rica. Although most Costa Rican coffee currently uses traditional washed processing methods, FrontStreet Coffee believes that honey processing is the greatest highlight of Costa Rican coffee. Coffee beans processed using the honey method have excellent sweetness. Compared to washed processing, honey-processed coffee beans are even sweeter, with moderate acidity and a palate that isn't overly stimulating. So what are the specific steps in this processing method?

Bean selection is essential. After removing the pulp and fruit from high-quality coffee beans, the mucilage layer of the coffee is exposed. Unlike the fermented mucilage in washed processing, honey processing directly retains the mucilage layer and then sun-dries it. Before sun-drying, the mucilage layer of the coffee beans is very viscous, like honey. Not only that, after sun-drying, the mucilage layer becomes even more viscous after absorbing elements from the air. This is why this processing method is called "honey processing."

Coffee enthusiast friends should know that Costa Rica has a profound coffee culture, not only possessing exquisite coffee skills but also producing world-class high-quality coffee. Whether in terms of inherent environmental advantages or various efforts made in producing high-quality coffee, Costa Rica is undoubtedly an excellent coffee-producing country. Although Costa Rica ranks third from the bottom in land area among Central American countries, its economic environment surpasses half of the countries in the region. Costa Ricans say that coffee changed this country, allowing people to enjoy a prosperous environment. Coffee has indeed made outstanding contributions to this nation.

FrontStreet Coffee believes that the flavor characteristics of Costa Rican coffee represent the classic flavor of premium coffee. The reputation of "superior coffee" is not unfounded. Costa Rican coffee has always been well-balanced, with mild taste, high acidity, rich aroma, and full texture. It's extremely balanced in flavor and very popular.

Why is Costa Rican coffee so delicious? In fact, many factors affect coffee flavor: variety, origin, cultivation methods... FrontStreet Coffee believes we should break down Costa Rican coffee by growing regions. In Costa Rica, there are 7 coffee growing regions: Turrialba Valley, Central Valley, West Valley, Tres Ríos, Brunca, Orosi, and Tarrazú. Among these, Central Valley, Tarrazú, and Brunca are the most famous. Combining these regions with FrontStreet Coffee's beans, FrontStreet Coffee is ready to begin today's educational session.

The most well-known Costa Rican coffee beans are undoubtedly those from the Concert Series from Caféonet Estate, featured by FrontStreet Coffee. The beans in this series come from Tarrazú, Costa Rica. Tarrazú is extremely prestigious in the specialty coffee world and is one of the world's major coffee-producing regions. In the 2014 Cup of Excellence competition, 17 out of 23 featured beans came from the Tarrazú region. Tarrazú is located in the fertile volcanic region of Central America, with a humid climate and rich volcanic soil, abundant rainfall throughout the year, high altitude, and dense natural forest shade, providing unique growing conditions for coffee. No pesticides or artificial fertilizers are used during cultivation. Nearly 95% of coffee beans produced in the high-altitude areas of Tarrazú belong to Strictly Hard Bean (SHB) grade, typically grown at altitudes above 1,500 meters.

FrontStreet Coffee currently offers three Costa Rican Concert Series coffee beans: FrontStreet Coffee Bach, FrontStreet Coffee Beethoven, and FrontStreet Coffee Mozart. Let's examine each one.

FrontStreet Coffee · Costa Rican Caféonet Estate Concert Series - Bach

Country: Costa Rica
Region: Tarrazú
Altitude: 1950m
Processing Method: Raisin Honey Process
Grade: SHB (Strictly Hard Bean)
Variety: Caturra

Flavor Description: Sweet and diverse fruits - strawberry, apple, lemon, grape, and citrus flavors create a varied profile. Unforgettable notes of honey and toffee. A silky, cream-like delicate body with a long aftertaste reminiscent of premium Indian Darjeeling tea.

The dry aroma of FrontStreet Coffee Bach has fruity notes like strawberry, blackberry, and raisin, with wafts of fruit fragrance during brewing. When freshly brewed, floral and fruit aromas are prominent, with rich fruit fragrance and a sweet-tart sensation upon tasting. The middle to finish brings a slight wine-like aroma, similar to red wine. When cooled, it carries candied fruit sweetness, with the wine aroma becoming more pronounced, even revealing plum wine flavors. Every sip feels like being immersed in the splendor and rigor of Baroque aesthetics.

FrontStreet Coffee · Costa Rican Caféonet Estate Concert Series - Beethoven

Country: Costa Rica
Region: Tarrazú
Altitude: 1,900m
Processing Method: Washed Process
Grade: SHB
Variety: Yellow Catuai

Flavor Description: Green grape, vanilla, strawberry, cantaloupe, and citrus aromas, with the acidity of pomegranate juice. Excellent clarity, smooth mouthfeel, with a hint of green kiwi acidity.

The most famous of the Romantic classical composers is undoubtedly Beethoven, and coffee beans that evoke associations with Beethoven's music naturally have exceptional flavor. The dry aroma has distinct red berry notes, with strawberry being most prominent, along with floral fragrance. During brewing, you can experience floral aromas, nectar-like sweetness, and green grapes. FrontStreet Coffee Beethoven has the sweet-tart sensation of green grapes and red berries upon entry, with overall clean and smooth texture. When cooled, the red berry notes become more pronounced. Some international coffee bloggers have even said this is a coffee that embodies the romantic spirit of summer!

Incidentally, unlike the other musician series which use raisin honey processing, Beethoven uses washed processing to achieve a clean and refreshing summer-like口感.

FrontStreet Coffee · Costa Rican Caféonet Estate Concert Series - Mozart

Country: Costa Rica
Region: Tarrazú
Altitude: 1,800m
Processing Method: Raisin Honey Process
Grade: SHB
Variety: Catuai

Flavor Description: The sweetness and berry aroma are astonishing! Excellent sweetness, consistency, and body, with ripe fruit sweetness similar to banana chips.

It exudes an elegant white flower aroma similar to orange blossom. Upon entry, there are more dark berry flavors, with subtle plum acidity and gummy-like sweetness in the middle to finish. When cooled, it still maintains floral and sweet notes. Unlike previous versions, the former FrontStreet Coffee Mozart used Yellow Catuai variety processed with red honey method, known for its exuberant floral aromas. This time, they decided to use the sweetness of Caturra to represent FrontStreet Coffee Mozart.

Have you noticed? Both FrontStreet Coffee Beethoven and FrontStreet Coffee Bach use the raisin honey processing method, which differs somewhat from the honey processing described earlier. In fact, raisin honey processing is essentially a double fermentation method. On the day of harvesting coffee cherries, the harvested coffee fruits are poured into large water tanks to remove defective beans. The selected coffee cherries are then placed on raised beds to dry for at least three days, after which the cherry skin is removed while retaining the coffee mucilage, followed by further drying. During the drying process, constant turning is required to ensure even drying, and the frequency of turning must be carefully controlled to avoid over-fermentation. This method of retaining 100% mucilage with zero water processing not only increases the difficulty of honey processing but also requires strict timing control.

FrontStreet Coffee Beethoven, on the other hand, uses washed processing. After harvesting, it undergoes a screening process where immature or overripe beans are sorted out again. Then the pulp is removed, and the mucilage on the beans is removed by a centrifugal washing machine to avoid fermentation. It is then washed with clean water and finally placed on shaded raised beds to dry for 12-14 days, with constant turning to achieve even drying. Beans that have undergone washed processing have a cleaner and brighter taste profile.

Brewing Recommendations

Following our usual practice, FrontStreet Coffee offers some brewing suggestions:

V60 Dripper
Water Temperature: 91°C
Water-to-Coffee Ratio: 1:15
Coffee Amount: 15g
Grind Size: (China #20 standard sieve, 80% pass-through)

FrontStreet Coffee Brewing Method: Bloom with 30g of water for 30 seconds. Using a small water stream, pour in circles to 125g, then segment. When the water level drops to just about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops to just about to expose the coffee bed, remove the dripper. (Timing starts from the beginning of blooming) Extraction time: 2'00".

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

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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