Costa Rican Specialty Single-Origin Coffee Beans: Black Honey Processed Catuai from Tarrazú's Finca La Miel

This batch of Fara Mira Estate black honey processed coffee comes from the renowned Tarrazú region in Costa Rica. Although Costa Rica developed its specialty coffee industry relatively late, it has rapidly grown to become a formidable force in the specialty coffee world. With its mild fruit acidity, smooth mouthfeel, and sweet, high-quality berry flavors characteristic of honey processing, Costa Rican coffee has earned significant recognition. Black honey processing retains approximately 80% of the coffee cherry's mucilage, with the most noticeable difference being that yellow, red, and black honey varieties become progressively sweeter. Combined with rich fruit notes, this processing method is deeply favored by coffee connoisseurs.

Tasting Profile

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

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

Product Information

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou

Shelf Life: 90 days

Net Weight: 227g

Packaging: Bulk coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Costa Rica

Roast Degree: Medium roast

Coffee Details

Country: Costa Rica

Grade: SHB (Strictly Hard Bean)

Region: Tarrazú

Roast Level: Medium roast

Processing Method: Black honey process

Variety: Catuai

Estate: Fara Mira Estate

Flavor: Preserved plum, honey, brown sugar

Although Costa Rica gained recognition from coffee connoisseurs through 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 Beans" (SHB), followed by Hard Beans (HB) and Semi-Hard Beans (SH), with quality decreasing in that order, which also serves as the country's grading system. SHB grows at altitudes above 1,500 meters, and altitude has always represented the quality of coffee—higher altitude means better quality. Additionally, the significant altitude variation creates abundant rainfall, which is highly beneficial for coffee tree growth. Furthermore, the cool temperatures at high altitudes slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Among its three most famous growing regions are Tarrazú, located south of Costa Rica's capital San José, as well as the Central Valley and Western Valley regions. Within these areas, numerous outstanding independent estates are dedicated to 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

The honey processing methods we typically see include: 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, with reduced direct sun exposure time, sometimes using shade structures, taking 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 for more complete sugar conversion.