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Cultivation of Costa Rican Black Honey Process Catuai in Tarrazú Production Area: Finca La Miel Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Its three most famous origins include Tarrazú, located south of Costa Rica's capital San José, as well as the production areas in the Central Valley and Western Valley. Within these regions, many excellent independent estates are distributed, all diligently cultivating more refined washed and honey process coffee beans. Let us look forward to more honey-processed coffee surprises that Costa Rica will bring us.

The three most famous producing regions are Tarrazú located south of San Jose (the capital of Costa Rica), as well as the Central Valley and Western Valley regions. Among these, many excellent independent estates are distributed, diligently cultivating more refined washed and honey-processed coffee beans. Let us look forward to more surprises that Costa Rica will bring us with honey-processed coffee.

Honey Processing Methods

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

Yellow Honey

Approximately 40% of the mucilage is removed; the drying method requires the most direct heat absorption, receiving maximum sunlight 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, reducing direct sun exposure time, even using shade nets, lasting about 12 days.

Black Honey

Almost no mucilage is removed; drying takes the longest time, at least 2 weeks, using coverings to avoid excessive sunlight, preventing too rapid drying and allowing more thorough sugar conversion.

Costa Rican Coffee Excellence

Although Costa Rica has gained recognition from coffee connoisseurs through 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 species. Costa Rica's premium coffee beans are called "Strictly Hard Bean" (SHB), followed by Hard Bean (HB) and Semi-Hard Bean (SH) with progressively decreasing quality, which also serves as its grading system. Strictly Hard Beans grow at altitudes above 1500 meters, and altitude has always represented the quality of coffee—higher altitude means better quality. Additionally, the high altitude drop creates abundant rainfall, which is very beneficial for coffee tree growth. Moreover, the low night temperatures at high altitudes cause 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

Farm Details

This batch of Black Honey processed from Finca La Mula, produced in Costa Rica's famous Tarrazú region. Although the development of specialty coffee started relatively late, Costa Rica's specialty coffee development is now rapid. With the gentle fruit acidity, smooth mouthfeel, and sweet premium berry flavors of honey processing, it has become不容小觑. Black Honey retains about 80% of the mucilage, with the most obvious difference being that from Yellow, Red to Black, each becomes progressively sweeter. Combined with richer fruit notes, it is deeply loved by coffee connoisseurs.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City
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