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

Honey Processing Methods

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

Yellow Honey

Approximately 40% of the mucilage is removed. The drying process requires the most direct heat absorption, receiving maximum sunlight exposure for drying, taking about 8 days to reach stable moisture content.

Red Honey

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

Black Honey

Almost no mucilage is removed. The drying process takes the longest, lasting at least 2 weeks, using coverings to avoid excessive sunlight and prevent too-rapid drying, allowing for more thorough sugar conversion.

Costa Rican Coffee Excellence

Although Costa Rica has gained recognition from coffee connoisseurs through its honey-processed coffee beans, this is inseparable from Costa Rica's superior geographical and climatic conditions, and the fact that all cultivated coffee varieties are Arabica. Costa Rica's premium coffee beans are called "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) in descending quality order, which also serves as its grading system. Strictly Hard Bean grows at altitudes above 1,500 meters, and altitude has always represented coffee quality - higher altitude means better quality. Additionally, the high altitude drop creates abundant rainfall, which is very beneficial for coffee tree growth. Moreover, the low nighttime temperatures at high altitudes slow tree growth, allowing coffee cherries to better 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

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 started developing specialty coffee relatively late, its specialty coffee development has been rapid. With the gentle fruit acidity, smooth mouthfeel, and sweet, premium berry flavors of honey processing, it 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 becomes progressively sweeter. Combined with richer fruit notes, it has won the favor of many coffee connoisseurs.

Product Information

Manufacturer: Coffee Workshop

Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou

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, as well as the Central Valley and Western Valley regions. Among these are distributed many excellent independent estates, all carefully cultivating more refined washed and honey-processed coffee beans. Let us look forward to more honey-processed coffee surprises that Costa Rica will bring us.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473