Costa Rica Black Honey Process Catuai Tarrazú Region Finca La Mula Specialty Coffee Beans

Honey Processing Methods

The honey processing methods we typically see are Yellow Honey, Red Honey and Black Honey.

Yellow Honey

Approximately 40% of the mucilage is removed. This style needs the most direct heat absorption, receiving maximum sunlight exposure for drying, and takes about 8 days to reach a stable moisture content.

Red Honey

Approximately 25% of the mucilage is removed. Compared to Yellow Honey, drying takes longer and direct sunlight exposure is reduced, sometimes with shade structures used, taking about 12 days.

Black Honey

Almost no mucilage is removed. Drying takes the longest, lasting at least 2 weeks, with coverings used to avoid excessive sunlight and prevent the beans from drying too quickly, which allows for more thorough sugar conversion.

Costa Rican Coffee Excellence

Costa Rica has earned recognition from coffee connoisseurs through its honey-processed beans, and that is inseparable from the country's superior geography and climate and from the fact that all its cultivated varieties are Arabica. Costa Rica's premium beans are graded "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality order, which also serves as the country's grading system. Strictly Hard Bean grows above 1,500 meters, and altitude has always stood for coffee quality: higher altitude means better quality. The high-altitude drop-off also creates abundant rainfall, which benefits coffee tree growth, while low nighttime temperatures at altitude slow the trees down and let the cherries absorb more nutrients, producing richer 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

Finca La Minita Black Honey

This batch of Finca La Minita black honey processed coffee comes from Costa Rica's famous Tarrazú region. Although Costa Rica began developing specialty coffee relatively late, progress has been rapid. With the gentle fruit acidity, smooth mouthfeel and sweet, premium berry flavors of honey processing, the country has become a force to be reckoned with. Black honey processing retains about 80% of the mucilage. The most obvious difference is that from yellow to red to black, each step becomes progressively sweeter. Combined with richer fruit notes, it has won the favor of many coffee connoisseurs.

Product Information

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 (Strictly Hard Bean)

Region: Tarrazú

Roast Degree: Medium roast

Processing Method: Black honey processing

Variety: Catuai

Estate: Finca La Minita

Flavor: Preserved plum, honey, brown sugar

Costa Rica's Coffee Regions

Its three most famous producing regions are Tarrazú, located south of Costa Rica's capital San José, along with the Central Valley and Western Valley regions. Distributed among them are many excellent independent estates, all carefully cultivating more refined washed and honey-processed beans. We can look forward to more honey-processed surprises that Costa Rica will bring us.

FrontStreet Coffee Recommendation

Black honey is the sweetest end of the honey spectrum, and if that is what you are chasing, FrontStreet Coffee's Costa Rica Blackberry is the closest match. It uses a black honey process that removes almost no mucilage and dries for at least 2 weeks, with covers used to keep the sun from drying the beans too fast and regular turning to prevent uneven heat and over-fermentation, since black honey demands more attention than any other style. Roasted light-medium, FrontStreet's Blackberry gives off an intense floral aroma when ground and drinks with the distinctive flavors of grape, berry and ripe blackberry.

If you would like to compare styles, FrontStreet's Costa Rica Mozart uses the raisin honey method, an innovation on the traditional yellow, red and black honey processes in which the cherries are dried on raised beds for at least three days before being depulped and finished with the usual honey steps. Keeping 100% of the mucilage makes it even harder to control than black honey, and the reward is a richer hot-fruit sweetness, with osmanthus, pineapple and raisin aromas whether you brew it as a pour-over, a cold brew or in a moka pot.