Costa Rica Red Honey Process Tobosi Estate Caturra Premium Coffee Bean Variety Plantation Market Price

Costa Rica's Coffee Paradise

Costa Rica's volcanic terrain provides fertile volcanic ash, moderate temperatures, and stable, abundant rainfall, all of which help make 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: A Premium Coffee Producer

Tobosi Estate in Costa Rica has long been dedicated to providing high-quality specialty coffee. The estate's cultivation and production are built on the founder's environmental protection principles. It insists on careful manual harvesting and maintains excellent management of coffee cherry ripeness and traceability.

Honey Processing Method

The key to the honey processing method lies in how much fruit pulp is retained. The more pulp left on the bean, the more pronounced the honey-processed character becomes, though this also raises the risk of over-fermentation. Coffees labeled "Honey coffee" will show different processing characteristics depending on the local climate (sunshine, rainfall probability, air humidity) and the processor's preferences. Red honey processing removes approximately 25% of the pectin. Compared to yellow honey, it dries for longer and gets less direct sun, sometimes using shade nets for about 12 days.

Flavor Profile

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

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Guangzhou City
Contact: 020-38364473
Ingredients: In-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

Costa Rica Tobosi Estate Detailed Information

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 Rica's Coffee Heritage

Costa Rica was the first country in Central America where coffee was introduced for cultivation, and it possesses a long history and a complete coffee organization system from production to sales. Located on the Central American isthmus amid numerous volcanoes, the country enjoys the natural advantages of sunshine and fertile land. Its climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with characteristics unique to local microclimate terroir conditions. In both quality and quantity, Costa Rica's coffee has consistently received worldwide recognition and has been rated as one of the world's fine coffees.

FrontStreet Coffee Recommendation

Costa Rica is where honey processing was refined, and FrontStreet Coffee carries several lots that show the method at different intensities. Their Costa Rica Blackberry uses black honey processing, which leaves nearly all the pectin on the bean and dries slowly for at least two weeks under cover so the sugars fully convert, turning out grape, berry and ripe blackberry flavors. Roasted medium-light, it grinds into a rich floral aroma.

Two raisin-honey lots push the style further. FrontStreet Coffee's Strawberry Candy blends Panama Geisha with a Costa Rican raisin-honey coffee that keeps 100% of the pectin using a zero-water method, adding soft fruit acidity, dried grape and blueberry notes, and an almond finish. The Costa Rica Mozart uses the same raisin-honey approach and brings out osmanthus, pineapple and raisin. Both work well as pour-over, cold brew or moka pot.

Since the Tobosi Estate coffee above is also a honey-processed bean, these lots offer an easy comparison of how much mucilage stays on the bean and how long it dries. If you enjoy the honey sweetness and gentle lime and orange blossom notes of this Red Honey, the Blackberry and Mozart lots are the logical next stop.