FrontStreet Coffee Costa Rica Red Honey Process Tobosi Estate Caturra Specialty Single Origin Coffee

Product Information

Manufacturer: FrontStreet Coffee
Ingredients: House-roasted
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

Costa Rica Red Honey Tobosi Estate

Country: Costa Rica
Grade: SHB
Region: Tarrazú
Roast Degree: Medium roast
Processing Method: Red Honey
Varieties: Caturra, Catuai
Processing Mill: Tobosi Estate
Flavor Notes: Brown sugar, almond, black tea

Costa Rican Coffee Heritage

Costa Rica was the first Central American country to cultivate coffee, and it has built a long history and a complete system spanning production through sales. Sitting on the Central American isthmus, the country is dotted with volcanoes and blessed with abundant sunshine and fertile land. Its climate is moderated by Pacific and Atlantic currents and sea breezes, so its coffees reflect the character of highly distinct microclimates. In both quality and quantity, Costa Rican coffee has earned consistent global recognition and ranks among the world's finest.

Coffee Growing Conditions

Costa Rica's volcanic terrain provides fertile volcanic ash, moderate temperatures, and steady, plentiful rainfall — all factors that have made coffee one of the country's principal crops. Its seven major growing regions are Tarrazú, Tres Ríos, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Tobosi Estate

Tobosi Estate in Costa Rica is devoted to producing high-quality specialty coffee. Its cultivation and production practices are grounded in environmental protection, and it insists on careful manual harvesting. Ripeness management and traceability of its coffee cherries are handled exceptionally well.

Honey Processing Method

The key to honey processing lies in how much fruit mucilage is left on the bean. The more mucilage retained, the more pronounced the honey-process character — but also the greater the risk of over-fermentation. Coffees sold as "honey" vary widely depending on local conditions (sunshine, rainfall, humidity) and the preferences of the processor.

Red Honey: Roughly 25% of the mucilage is removed. Compared with yellow honey, drying takes longer with less direct sun exposure, sometimes under shade nets for around 12 days.

Flavor Profile

Flavor Notes: Honey, lime, orange blossom, and white chocolate, with excellent sweetness, gentle fruit acidity, a round and full body, and a persistent finish.

FrontStreet Coffee Recommendation

Honey processing evolved from the pulped natural (semi-washed) method pioneered in Brazil, where cherries are de-pulped and then dried — cutting drying time while avoiding the off-flavors of uncontrolled fermentation. Costa Rican producers borrowed the approach and refined it by varying how much mucilage is retained and how long the beans dry, giving rise to the white, yellow, red, and black honey categories. The more mucilage left on, the longer and trickier the drying: black honey, for instance, retains nearly all of it and dries for at least two weeks under shade cover, with regular turning to prevent uneven heating and over-fermentation.

Beyond the classic honey styles, some Costa Rican mills have taken things further with raisin honey processing, in which whole cherries are pre-dried on raised beds for at least three days before the skin and pulp are removed — all while retaining 100% of the mucilage. It demands even stricter timing than black honey, but rewards you with a richer, dried-fruit sweetness. If you enjoy that style, FrontStreet Coffee's Mozart is well worth trying: whether brewed as pour-over, cold brew, or moka pot, you'll find notes of osmanthus, pineapple, and raisin.