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

Honey Processing Methods

Honey processing is usually divided into three types: Yellow Honey, Red Honey and Black Honey.

Yellow Honey

Approximately 40% of the mucilage is removed. Drying requires the most direct heat absorption, with maximum sun exposure for about 8 days until moisture content stabilises.

Red Honey

Approximately 25% of the mucilage is removed. Compared with Yellow Honey the drying takes longer, with less direct sun, sometimes under shade nets, for about 12 days.

Black Honey

Almost all of the mucilage is retained, roughly 80%. Drying takes the longest, at least 2 weeks, using coverings to avoid excessive sunlight and keep it from drying too fast so the sugar conversion is more thorough.

Finca La Minita Black Honey

This black-honey processed lot comes from the renowned Tarrazú region of Costa Rica. Costa Rica's specialty coffee development started relatively late but has grown quickly. With honey processing's gentle fruit acidity, smooth mouthfeel and sweet, high-quality berry flavours, the country has become a significant force in specialty coffee. Black honey processing retains about 80% of the mucilage, and the most obvious distinction between the three styles is that sweetness increases step by step from Yellow to Red to Black Honey. Combined with rich fruit notes, the 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, with a 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 won recognition among connoisseurs through honey-processed beans, that is inseparable from its superior geography and climate and its exclusive cultivation of Arabica. Costa Rica's premium beans are known as Strictly Hard Bean, followed in declining quality by Hard Bean and Semi-Hard Bean, which is also the country's grading system. SHB grows above 1,500 metres, and altitude has always stood for quality: higher altitude means better coffee. The variation in altitude also brings sufficient rainfall, very beneficial for coffee trees. The low temperatures at high altitude slow the trees' growth, letting the cherries absorb more nutrients and producing richer flavour.

Renowned Growing Regions

The three most famous growing regions are Tarrazú, south of the capital San José, and the Central Valley and Western Valley regions. Many excellent independent estates are distributed across them, carefully cultivating more refined washed and honey-processed beans. There is every reason to look forward to more honey-processing surprises from Costa Rica.

FrontStreet Coffee Recommendation

For a direct taste of black honey processing, FrontStreet Coffee's Blackberry coffee uses exactly this method: almost no mucilage is removed, drying lasts at least two weeks under cover, and the beans are turned at intervals to keep the heat even and prevent over-fermentation. Medium-light roasted, it gives off a dense floral aroma when ground and drinks with distinctive grape, berry and ripe blackberry flavours.

Raisin honey processing takes the idea further. The cherries are pre-dried on raised beds for at least three days before the skin and pulp are removed, keeping 100% of the mucilage, which makes the process harder to control than even black honey. FrontStreet Coffee's Mozart uses this method and shows osmanthus, pineapple and raisin aromas whether brewed as pour-over, cold brew or in a moka pot.

If you want fruit and florals in one cup, FrontStreet Coffee's Strawberry Candy combines Panama Geisha with a raisin-honey Costa Rican coffee. The Geisha supplies the classic orange-blossom honey, and the Costa Rican component adds grape and dried blueberry with soft fruit acidity, an almond finish and obvious sweetness. It brews as pour-over, and it also suits a moka pot, an espresso machine and cold brew.