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Origin, Development, History, and Culture of Costa Rican Red Honey Process Tobosi Estate Catura Premium Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, The key to honey processing lies in the amount of fruit pulp retained – the more retained, the more distinctive the honey process characteristics become. However, this also increases the risk of over-fermentation. The unique features of coffees labeled as "Honey coffee" vary depending on different conditions, such as the local climate (sunlight/rainfall probability/air humidity) or the processor's preferences, resulting in different processing characteristics.

Honey Processing Method

The key to the honey processing method lies in the amount of pulp retained. The more pulp that is preserved, the more pronounced the characteristics of honey processing become. However, this also increases the risk of over-fermentation. The distinctive features of coffees labeled as "Honey coffee" vary depending on different conditions, such as the local climate (sunlight/rainfall probability/air humidity) or the processor's preferences.

Red Honey Processing

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

Flavor Profile

Honey, lime, orange blossom, white chocolate, with excellent sweetness, gentle fruit acidity, round and full-bodied, with a persistent finish.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Qianjie, Guangzhou City
Manufacturer 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

Coffee Details

Costa Rica Helsar De Zarcero

Country: Costa Rica
Grade: SHB
Region: Tarrzu
Roast Level: 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, the country is dotted with volcanoes and enjoys natural advantages of sunlight and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with distinctive characteristics of local microclimate and terroir. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as one of the world's high-quality coffees.

The fertile volcanic ash from Costa Rica's volcanic terrain, mild and suitable temperatures, and stable, abundant rainfall are all factors that have made coffee 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 always been dedicated to providing high-quality specialty coffee. The estate's cultivation and production are established under the principle of environmental protection. They insist on high-quality manual picking and maintain excellent management of coffee cherry ripeness and traceability.