Costa Rica Red Honey Process Tobosi Estate Caturra Specialty Coffee Beans Flavor Aroma Characteristics

Flavor: Honey, lime, orange blossom, white chocolate, with excellent sweetness, gentle fruit acidity, full-bodied and smooth, with a persistent aftertaste.

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: Loose 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: Tarrzu

Roast Degree: Medium roast

Processing Method: Red Honey

Varieties: Caturra, Catuai

Processing Mill: Tobosi Estate

Flavor: Brown sugar, almond, black tea

Costa Rican Coffee Heritage

Costa Rica was the first country in Central America where coffee was introduced for cultivation, boasting a long history and a comprehensive system from production to sales. Located in the Central American isthmus with numerous volcanoes, the country benefits from natural advantages of sunlight and soil. The climate is harmoniously balanced by Pacific and Atlantic ocean currents and sea breezes. The resulting coffee exhibits unique characteristics of local microclimate and terroir. In both quality and quantity, Costa Rican coffee has consistently received global recognition and has been rated as one of the world's high-quality coffees.

The fertile volcanic soil, mild and suitable temperatures, and stable abundant rainfall from Costa Rica's volcanic terrain are all factors contributing to coffee becoming one of the country's main agricultural products. The seven major producing regions are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Tobosi Estate

Tobosi Estate in Costa Rica has consistently focused on providing high-quality specialty coffee. The estate's cultivation and production are established under the founder's environmental protection principles, insisting on high-quality manual harvesting, with excellent management of coffee cherry ripeness and traceability.

The key to honey processing lies in the amount of pulp retained—the more retained, the more pronounced the honey processing characteristics, but the higher the risk of over-fermentation. The characteristics of coffees marketed as "Honey coffee" vary due to different conditions, such as the local climate (sunlight/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, reducing direct sun exposure time, sometimes using shade nets for about 12 days.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473