Origin Story of Costa Rica Black Honey Process Catuai Tarrazú Region Finca Don Miguel Specialty Coffee Beans

Although Costa Rica has gained recognition from coffee connoisseurs through its honey-processed coffee beans, this is also inseparable from Costa Rica's superior geographical and climatic conditions, as well as the fact that all cultivated coffee varieties are Arabica. 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 its grading system. Strictly Hard Bean grows at elevations above 1500 meters, and altitude has always represented the quality of coffee—higher altitude means better quality. Additionally, the elevation drop at high altitudes creates abundant rainfall, which is very beneficial for coffee tree growth. Moreover, the low temperatures at high altitudes at night slow down tree growth, allowing coffee cherries to absorb more nutrients, resulting in richer coffee flavors.

Flavor Profile

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

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

This batch from the Finca La Minita black honey process originates from the famous Tarrazú region in Costa Rica. Although the development of specialty coffee started relatively late, Costa Rica's specialty coffee industry has developed rapidly. With its mild fruit acidity from honey processing, smooth mouthfeel, and sweet, high-quality berry flavors, it has become truly impressive. Black honey processing retains about 80% of the mucilage, with their most obvious difference being that yellow, red, and black honey become progressively sweeter. Combined with richer fruit notes, they have won the hearts of many coffee connoisseurs.

Product Information

Manufacturer: Coffee Workshop

Address: 10 Bao'an Front Street, Yuexiu District, Guangzhou City

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

Region: Tarrazú

Roast Degree: Medium roast

Processing Method: Black honey process

Variety: Catuai

Estate: Finca La Minita

Flavor: Preserved plum, honey, brown sugar

Its three most famous origins are Tarrazú, located south of Costa Rica's capital San José, as well as the Central Valley and Western Valley regions. Among these 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

The honey processing methods we typically see include: yellow honey, red honey, and black honey.

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

Red Honey: About 25% of mucilage is removed; compared to yellow honey, the drying time is longer, reducing direct sun exposure time, sometimes using shade nets, taking about 12 days.

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

Important Notice :

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Tel:020 38364473