Costa Rica Black Honey Process Catuai Tarrazu Region Finca La Minita Specialty Single-Origin Coffee Beans

Factory: Coffee Workshop
Address: No. 10, Bao'an Qianjie Street, Yuexiu District, Guangzhou
Shelf Life: 90 days
Net Weight: 227g
Package Type: Loose coffee beans
Roast Level: Green/Raw beans to roasted beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Degree: Medium roast

Coffee Information

Country: Costa Rica

Grade: SHB

Region: Tarrazú

Roast Degree: Medium roast

Processing Method: Black honey processing

Variety: Catuai

Estate: La Minita Estate

Flavor Notes: Preserved plum, honey, brown sugar

Costa Rican Coffee Excellence

Although Costa Rica has gained recognition among coffee connoisseurs for its honey-processed coffee beans, this achievement is inseparable from the country's superior geographical and climatic conditions, as well as its exclusive cultivation of Arabica varieties. Costa Rica's premium coffee beans are known as "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality order, which also serves as the country's grading system. SHB grows at elevations above 1,500 meters, and altitude has always represented the quality of coffee—higher altitude means better quality. Additionally, the significant elevation drop creates abundant rainfall, which is highly beneficial for coffee tree growth. Moreover, the lower temperatures at high altitudes cause slower tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Premium Growing Regions

Among its most famous three origins are Tarrazú, located south of Costa Rica's capital San Jose, as well as the Central Valley and Western Valley regions. Within these areas are distributed many excellent independent estates, all diligently cultivating more refined washed and honey-processed coffee beans. Let us look forward to more honey-processed coffee surprises from Costa Rica.

Honey Processing Methods

We commonly see three types of honey processing methods: Yellow Honey, Red Honey, and Black Honey.

Yellow Honey: Approximately 40% of the mucilage is removed; the drying method requires the most direct heat absorption, receiving maximum sunlight exposure for drying, taking about 8 days to reach stable moisture content.

Red Honey: Approximately 25% of the mucilage is removed; compared to Yellow Honey, the drying time is longer, and direct sun exposure time is reduced, even using shade nets, lasting about 12 days.

Black Honey: Almost no mucilage is removed; drying takes the longest time, lasting at least 2 weeks, using coverings to avoid excessive sunlight, preventing too-rapid drying, and allowing more thorough sugar conversion.

La Minita Estate Black Honey

This batch of La Minita Estate Black Honey processed coffee comes from Costa Rica's renowned Tarrazú region. Although Costa Rica started developing specialty coffee relatively late, its specialty coffee industry has developed rapidly. With the mild fruit acidity, smooth mouthfeel, and sweet, high-quality berry flavors of honey processing, it has become a force to be reckoned with. Black Honey processing retains approximately 80% of the mucilage, with the most obvious distinction being that Yellow, Red, and Black Honey become progressively sweeter. Combined with richer fruit notes, it has won the favor of coffee connoisseurs.

Flavor: Preserved plum, honey, brown sugar, orange blossom, white chocolate

Mouthfeel: Excellent sweetness, gentle fruit acidity, round and full-bodied, persistent aftertaste

Important Notice :

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Tel:020 38364473