Costa Rica Black Honey Process Caturra Tarrazú La Miel Estate Specialty Coffee Bean Flavor Profile

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

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

Coffee Origin and Processing

This batch features black honey processed coffee from the Finca La Minita estate, located in the renowned Tarrazú region of Costa Rica. Although Costa Rica was relatively late in developing its specialty coffee industry, it has rapidly advanced in recent years. With its honey processing method that yields gentle fruit acidity, smooth mouthfeel, and premium berry-like sweetness, Costa Rican coffee has become truly impressive. Black honey processing retains about 80% of the mucilage, with the main distinction from yellow and red honey being progressively sweeter profiles. Combined with rich fruit characteristics, this processing method has won the hearts of coffee connoisseurs worldwide.

Product Information

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

Coffee Details

Country: Costa Rica
Grade: SHB (Strictly Hard Bean)
Region: Tarrazú
Roast Level: Medium roast
Processing Method: Black honey processing
Variety: Catuai
Estate: Finca La Minita
Flavor Notes: Preserved plum, honey, brown sugar

Costa Rican Coffee Excellence

While Costa Rica has gained recognition among coffee enthusiasts through its honey-processed beans, this success 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 classified as "Strictly Hard Beans" (SHB), followed by Hard Beans (HB) and Semi-Hard Beans (SH) in descending quality order, which also serves as the country's grading system.

SHB beans grow at elevations above 1,500 meters, where altitude has always been an indicator of coffee quality—higher elevation means superior quality. Additionally, the significant altitude variation creates abundant rainfall, which is highly beneficial for coffee tree growth. The cooler nighttime temperatures at high elevations slow down tree growth, allowing coffee cherries to absorb more nutrients and develop richer flavors.

Premium Growing Regions

Costa Rica's three most famous producing regions include Tarrazú, located south of the capital San José, as well as the Central Valley and Western Valley regions. Within these areas, numerous excellent 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 encounter include: yellow honey, red honey, and black honey.

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

Red Honey: About 25% of mucilage is removed; compared to yellow honey, drying takes longer and reduces direct sunlight exposure time, sometimes using shade nets for approximately 12 days.

Black Honey: Almost no mucilage is removed; drying takes the longest time, lasting at least 2 weeks. Coverings are used to avoid intense sunlight and prevent overly rapid drying, allowing for more thorough sugar conversion.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473