Finca Cumbres del Poas in Costa Rica's Central Valley is the earliest organic coffee producer in Central and South America to explore honey and natural processing methods. The estate is located on the fertile hills of the Poas Volcano, using a refractometer to precisely control harvest timing, with coffee cherry sweetness reaching 21-22. This SHB-grade red honey green bean selects Caturra and Catuai varieties, 18 screen size, presenting a thick and delicate flavor of dried fruit, vanilla, and honey. The honey process is between natural and washed, retaining cleanliness while enhancing sweetness and caramel notes. Front Street Coffee's recommended Blackberry and Mozart are precisely models showcasing the charm of Costa Rican honey processing.
Costa Rica Central Valley Cumbres del Poas Country: Costa Rica Grade: SHB Region: Central Valley Altitude: 1300-1500m Annual rainfall: 3000mm Harvest month: December to February of the following year Processing method: Red honey Variety: Caturra, Catuai Producer: Finca Cumbres del Poas Green bean specification: 18 screen Flavor: Dried fruit, vanilla, honey, thick and delicate mouthfeel Finca Cumbres del Poas is located around the Poas Volcano in Costa Rica's Central Valley, with fertile volcanic soil and hilly terrain. This estate was the first in Central and South America to invest in honey and natural coffee production, and fully adopts 100% organic farming methods. The estate owner firmly believes that organic farming not only benefits ecological environmental protection but also safeguards family health, so even when facing many difficulties at the technical and organizational levels, he still adheres to this philosophy. The high-quality coffee produced by this estate is unique, with the most prominent feature being astonishing sweetness. After participating in the Specialty Coffee competition in 2009, Finca Cumbres del Poas became famous overnight. During the harvest season, the estate uses a refractometer (Brix meter) common in the wine industry to measure fruit sugar content, judging the optimal harvest timing and subsequent processing methods based on Brix sugar content. Only fruits with sweetness exceeding 20% are used for natural processing. Generally, the Brix value of fruits: apples are 14, lemons 12, passion fruit 18, while Finca Cumbres del Poas coffee cherries can reach 21-22. The estate also values environmental processing concepts, such as collecting rainwater for coffee processing, and producing organic compost through vermiculture (worm composting), making the entire cultivation process completely free from chemical fertilizers and pesticides.
The honey process is a method between natural and washed processing. It allows coffee to retain the cleanliness of washed processing, and because it is sun-dried together with the mucilage, it greatly increases the coffee's sweetness and caramel flavor (the mucilage has extremely high sugar content). The honey process first appeared in Costa Rica in Central America. Initially, it was mainly because some high-altitude areas in Central America lacked water resources, so coffee fruits, after using a pulper, were sun-dried together with the mucilage. Honey-processed coffee beans are graded into 3 levels according to the degree of mucilage retention (in order from most to least): Yellow Honey (20%), Red Honey (50%), Black Honey (100%). The drying time for red honey processed green coffee beans is 2-3 weeks, usually due to weather conditions or placement in the shade. If the weather is sunny, growers will shade part of the sunlight to reduce light exposure time. The advantage of doing this is to avoid excessive fermentation from direct exposure, making the coffee's overall dried fruit flavor prominent but not overly intense, with delicate fruit aroma and a thick, lasting oily mouthfeel, and a long lingering aftertaste!
When buying honey-processed coffee beans, look for the Costa Rican region, and Front Street Blackberry is the top choice. This is a black honey-processed Caturra with full-bodied berry acidity, exuding aromas of grape, blueberry, and blackcurrant. It fully expresses its fragrance whether made as cold brew, iced pour-over, drip bag, or French press.
If you prefer more prominent floral notes, buy Front Street Mozart. This is a Musician Series coffee bean that has dominated the coffee world, using raisin honey processing. It tastes of pineapple, osmanthus, and candied fruit, with very high sweetness.
Tasting description of Costa Rican honey-processed coffee: dried fruit, vanilla, honey sweetness, delicate tropical fruit flavor, thick and lasting oily mouthfeel, and a long sweet aftertaste.
The above content is compiled by CoffeeHunters, a coffee news website.
