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

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Guangzhou
Contact: 020-38364473
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 Helsar De Zarcero

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 country in Central America to cultivate coffee, boasting a long history and a comprehensive system from production to sales. Located in the Central American isthmus, the country features numerous volcanoes and benefits from natural advantages of abundant sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, resulting in coffee that reflects the unique characteristics of local microclimates. In both quality and quantity, Costa Rican coffee has consistently received global recognition and is ranked among the world's high-quality coffees.

Coffee Growing Conditions

Costa Rica's volcanic terrain provides fertile volcanic ash, moderate temperatures, and stable, abundant rainfall—all factors contributing to coffee becoming one of the country's main agricultural products. The seven major growing regions are: Tarrazú, Tres Ríos, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Tobosi Estate

Tobosi Estate in Costa Rica has been dedicated to providing high-quality specialty coffee. The estate's cultivation and production practices are built on the foundation of environmental protection, insisting on high-quality manual harvesting. The management of coffee cherry ripeness and traceability is exceptionally well-executed.

Honey Processing Method

The key to honey processing lies in the amount of fruit pulp retained. The more pulp preserved, the more distinctive the honey processing characteristics, but the higher the risk of over-fermentation. The characteristics of coffees marketed as "Honey coffee" vary depending on different conditions, such as the local climate (sunshine/rainfall probability/air humidity) or the processor's preferences.

Red Honey: Approximately 25% of mucilage is removed. Compared to yellow honey, the drying time is longer, with reduced direct sun exposure, sometimes using shade nets for about 12 days.

Flavor Profile

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473