Brief Introduction to Costa Rica Black Honey Process Catuai Tarrazú Finca La Minita Specialty Single Origin Coffee Beans

Honey Processing Methods

We typically 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 process requires the most direct heat absorption, receiving maximum sunlight exposure for about 8 days until moisture content stabilizes.

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 nets for about 12 days.

Black Honey

Nearly all mucilage is retained. The drying process takes the longest, lasting at least 2 weeks, using coverings to avoid excessive sunlight and prevent too-rapid drying, allowing for more thorough sugar conversion.

Finca La Minita Black Honey

This batch of Black Honey processed coffee comes from the renowned Tarrazú region in Costa Rica. Although Costa Rica's specialty coffee development started relatively late, it has grown rapidly. With honey processing's gentle fruit acidity, smooth mouthfeel, and sweet, high-quality berry flavors, Costa Rica has become a significant force in specialty coffee. Black Honey processing retains about 80% of the mucilage pulp, with the most obvious distinction being that Yellow, Red, and Black Honey progressively increase in sweetness. Combined with rich fruit notes, this processing method is deeply loved by coffee connoisseurs.

Flavor Profile

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

Mouthfeel

Excellent sweetness, gentle fruit acidity, rounded and full-bodied, persistent aftertaste

Coffee Details

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Shelf Life: 90 days
Net Weight: 227g
Package Type: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Degree: Medium roast

Coffee Specifications

Country: Costa Rica
Grade: SHB
Region: Tarrazú
Roast Degree: Medium roast
Processing Method: Black Honey
Variety: Catuai
Estate: Finca La Minita
Flavor: Preserved plum, honey, brown sugar

Costa Rica Coffee Excellence

Although Costa Rica gained recognition among coffee connoisseurs through honey-processed coffee beans, this is inseparable from Costa Rica's superior geography and climate conditions, and the 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 decreasing quality order, which also serves as their grading system. SHB grows at altitudes above 1,500 meters, and altitude has always represented coffee quality—higher altitude means better quality. Additionally, the altitude variation creates sufficient rainfall, which is very beneficial for coffee tree growth. Moreover, the low temperatures at high altitudes slow tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Renowned Growing Regions

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. Among these, many excellent independent estates are distributed, carefully cultivating more refined washed and honey-processed coffee beans. Let us look forward to more honey-processed coffee surprises from Costa Rica.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473