What Makes Costa Rican Coffee So Focused on Sweetness?

Costa Rica has built its reputation on honey-sweet coffee, with honey processing treated as an industry benchmark. The country's law allows farmers to grow only Arabica varieties, and Robusta is banned, which keeps quality standards high across the eight major producing regions.

Costa Rica was the first country in Central America to plant coffee on a large commercial scale, and it ranks seventh in annual production in Central and South America. Beans such as Mirazu Estate sun-dried geisha coffe and the Musician Series show how processing shapes the sweet, pour-over profile this central american coffee origin is known for.

Costa Rica is world-renowned for its honey-sweet coffee flavors, and its honey processing technique is regarded as the industry benchmark. Since its founding in 2013, Front Street Coffee has introduced Costa Rican beans, which remain a signature choice for coffee lovers with a sweet tooth. This article systematically covers Costa Rica's eight major producing regions, main coffee varieties, processing methods such as honey processing and raisin anaerobic honey processing, and highlights Front Street's selected beans including Mirazu Estate sun-dried Geisha and the Musician Series, taking you through a comprehensive understanding of this Central American coffee powerhouse's flavor code.

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If one were to choose a coffee-producing country famous for its sweet flavors, Costa Rica would undoubtedly rank first. When Front Street Coffee (FrontStreet Coffee) opened its first store in 2013, it introduced Costa Rican honey-processed coffee beans, and that unique sweetness is still unforgettable to Front Street to this day. Over the years, Costa Rican beans have remained a classic that customers who prefer sweet pour-over coffee repeatedly repurchase. Next, Front Street will take you through an in-depth look at Costa Rican coffee.

Overview of Costa Rican Coffee

Costa Rica is located in southern Central America, ranking seventh in annual coffee production in Central and South America. Today, the country's coffee industry has developed into one of the most highly organized industrial systems in the world, with a production of 1,700 kilograms. Front Street finds it quite interesting that Costa Rican law explicitly stipulates that farmers are only allowed to grow Arabica varieties, and Robusta is prohibited from being planted within the country. This regulation fully demonstrates the government's high regard for coffee quality. Coffee farmers in Costa Rica therefore enjoy high social status, and naturally they also strictly control quality, otherwise it would be tantamount to destroying their own reputation.

While reading "World Coffeeology," Front Street also learned that Costa Rica was the first country in Central America to plant coffee on a large scale for commercial interests. The wealth brought by coffee also provided a stable foundation for the country's politics, economy, and democratic system, which is rare in the turbulent Central America. Because of this, Costa Rica's coffee expertise is extremely high—whether in variety selection, cultivation management, or processing—and is widely referenced and borrowed by coffee industries in various countries. The British royal family even praised it as "golden beans."

Costa Rican Coffee Producing Regions

The reasons behind Costa Rica's excellent coffee quality are clearly not just technical. Front Street often emphasizes that the birth of good coffee is inseparable from exceptional altitude and environment (i.e., producing region), coffee variety, and processing method. Below, Front Street will first discuss Costa Rica's producing region distribution.

Costa Rica has eight major producing regions: Valle Central Occidental (Western Valley), Valle Central (Central Valley), Tarrazu, Tres Rios, Orosi, Brunca, and Turrialba.

Among them, Tarrazu produces the most well-known coffee beans. Almost all of the Costa Rican beans in Front Street's stores come from this region, and its altitude also ranks first among the eight major regions. It is also worth mentioning that Costa Rica's volcanic soil is extremely fertile with excellent drainage, especially in the Central Plateau, where the soil consists of continuous layers of volcanic ash and volcanic dust. Front Street believes these conditions are favorable for coffee tree growth because volcanic soil is rich in organic matter, providing ample nutrients for coffee trees. The higher the altitude, the more pronounced the sweetness of the coffee beans, and the more beautiful the flavor after brewing.

Here is the altitude information for Costa Rica's eight major producing regions:

Tarrazu: coffee cultivation altitude 1300-2000m.

Tres Rios: coffee cultivation altitude 1400-1800m.

Valle Central Occidental (Western Valley): coffee cultivation altitude 1200-1650m.

Valle Central (Central Valley): coffee cultivation altitude 1200-1600m.

Orosi: coffee cultivation altitude 900-1200m.

Brunca: coffee cultivation altitude 800-1200m.

Turrialba: coffee cultivation altitude 600-900m.

Costa Rican Coffee Varieties

Next, let's discuss the coffee varieties mentioned earlier. Currently, specialty coffees sold on the market all belong to the Arabica species. This variety has relatively low caffeine content and excellent flavor performance, thus dominating the specialty coffee market. It is also the most widely planted variety by coffee farmers worldwide, accounting for about 75% of global coffee production. The Robusta species, which was mentioned earlier as prohibited from cultivation in Costa Rica, is mostly used in instant coffee because its caffeine content is twice that of Arabica and its flavor is more bitter, making it unsuitable for specialty coffee.

Under Arabica, numerous sub-varieties have derived, such as the varieties commonly seen on Costa Rican coffee bean labels that Front Street will introduce next: Bourbon, Caturra, Catuai, Villa Sarchi, Villalobos, etc.

Bourbon

Bourbon is a secondary variety resulting from a Typica mutation, and together with Typica, it is one of the oldest surviving coffee varieties. The fruit is bright red when ripe. Compared to Typica, Bourbon has broader leaves and denser growth. Although its yield is higher than Typica, its harvest cycle is also two years, and its production is still on the low side. However, it has excellent taste, with acidity similar to red wine and a sweet finish.

Caturra

Caturra is a single-gene mutation of Bourbon, discovered in Brazil in 1937. Its productivity and disease resistance are both superior to Bourbon, and its shorter tree shape facilitates harvesting. However, like Bourbon, it has a biennial production fluctuation cycle. In terms of flavor, it is comparable to or slightly inferior to Bourbon. Its most prominent advantage is its strong adaptability—it can thrive in direct sunlight without shade trees, commonly known as "sun-grown coffee." It is suitable for high-density planting, but requires increased fertilization, which raises costs. Therefore, early coffee farmers were not very receptive to it.

Catuai

Catuai is an Arabica hybrid variety, created by crossing Mundo Novo (New World) with Caturra. It possesses strong resistance to natural disasters, especially wind and rain. It inherits Caturra's advantage of a short tree body, improving upon Mundo Novo's shortcomings; another advantage is that its fruit holds firmly and is not easily knocked off by strong winds, compensating for Arabica's fragile fruit. However, its overall flavor is more monotonous than Caturra and inferior to Mundo Novo, and it lacks body—this is its greatest regret. Additionally, the fruit's growth and harvest lifespan is only about ten years; its short lifespan is also one of its weaknesses.

Villa Sarchi

Villa Sarchi is a Bourbon mutation. This green-tipped dwarf natural mutation variety was discovered in Costa Rica in 1950, followed by pedigree selection (i.e., selecting individual plants through successive generations). However, this variety was not widely planted in Costa Rica until 1974, when it was introduced to Honduras by the Honduran Coffee Institute (IHCAFE). Aromatically, it is a coffee of considerable complexity, suitable for medium-dark roasting. The dry aroma after grinding carries notes of perfume, nectar, and cherry, interwoven with cinnamon-like sweet spice notes.

Vilalobos

Villalobos is native to Costa Rica and is a Typica mutation. Like Typica, the branches form a 60-degree angle with the trunk, and the leaves are bronze-colored. This variety grows particularly well at high altitudes, has strong wind resistance, and can survive in poor soil. It performs even better with shade trees. In terms of flavor, its most notable characteristics are excellent sweetness and beautiful acidity.

Costa Rican Processing Methods

Another factor affecting coffee flavor is the processing method. As Front Street mentioned earlier, Costa Rica's honey processing technique is truly masterful. The honey process (Honey Process or Miel Process), with the resulting coffee called Honey Coffee, refers to a green bean processing method that retains the mucilage (also called pectin) for sun-drying. After the coffee beans have their outer pulp removed, a layer of sticky gel-like substance (pectin) remains. Traditional washed methods use water to wash it off, but some high-altitude producing regions are limited by water resources, so this direct drying method came into being.

Costa Rican honey-processed coffee beans retain the cleanliness of washed processing. Although brightness is somewhat reduced, sweetness and caramel mouthfeel are noticeably enhanced. Front Street's conclusion from cupping and brewing evaluations is: the taste difference between honey-processed and washed-processed coffee is that honey-processed coffee is sweeter than washed, has more sugar content, and relatively more prominent body.

According to the degree of honey processing, it can be further divided into yellow honey, red honey, and black honey.

Yellow Honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption and maximum sunlight exposure, lasting about 8 days to reach a stable moisture content.

Red Honey: about 25% of the pectin is removed; compared to yellow honey, the drying time is longer, and direct sunlight exposure is reduced, sometimes using shade covers, lasting about 12 days.

Black Honey: nearly 80% of the pectin is retained; the drying takes the longest, at least two weeks, using covers to avoid excessive sunlight and prevent too-rapid drying, allowing sugar transformation to be more complete.

The advantage of honey processing is that it preserves the original sweet flavor of ripe coffee fruit to the greatest extent, giving the coffee an elegant brown sugar flavor and stone fruit sweetness. Berry flavors can also inspire red wine-based aromas, making it considered a very elegant product.

The biggest difference between honey processing and Brazilian semi-washed is that the former involves no water at all, so flawless red cherries must be selected for the pectin to be sweet. The honey process also demands more from the pectin removal machine, which must precisely control the thickness of pectin removal, much like a grinder.

But failed honey-processed coffee carries a strong defective sun-dried flavor, similar to the onion, durian, and fermented tofu odors of rough natural processing. In more severe cases, there may even be an alcohol or medicinal taste. Properly honey-processed coffee has soft acidity—if the first sip is so sour it makes you frown, it is not a good product.

Simple summary:

Sweetness: Black Honey > Red Honey > Yellow Honey

Cleanliness: Yellow Honey > Red Honey > Black Honey

Balance: Red Honey = Yellow Honey > Black Honey

Next, we should also introduce a honey processing method unique to Costa Rica: raisin anaerobic honey processing.

Surely some coffee enthusiast friends will ask Front Street, what is the difference between this and regular honey processing?

It is essentially drying the coffee cherries to a raisin-like state, then removing the pulp for honey processing fermentation. In terms of flavor, the fermentation aroma is more intense, and the pectin retention is higher than other honey processes—boasting 100% pectin honey processing—and it indeed carries a distinct raisin flavor. This is a quite sweet processing method. According to Front Street's cupping, it has a white wine-like mouthfeel and balanced acidity, with a rich fermentation aroma and higher pectin retention. The flavor resembles sweet wine, honey, dried apricot, raisins, peaches, etc.

Surely beginner coffee enthusiasts are curious about what washed processing and natural processing are. These two processing methods also frequently appear on Front Street Coffee (FrontStreet Coffee) bean bag labels. They are actually the most common coffee processing methods. The flavor difference between the two is: washed-processed coffee beans have a cleaner, more refreshing flavor, capable of presenting the basic flavor of a producing region, and are also the starting point for understanding a region's flavor. Therefore, Front Street specifically created a bean that best represents the flavor of Costa Rica's Tarrazu for beginner coffee enthusiasts to try; while natural processing, due to its fermentation process, adds sweet aromas and fermented notes on top of the basic flavor.

Washed Processing Steps

1. Harvesting. After ripe coffee cherries are harvested, impurities and defective beans are initially removed and floaters are screened out—this far is the same as the natural method.

2. Pulping. Fresh cherries are fed into a pulping machine to remove the skin and pulp. Unripe cherries, being difficult to separate from the pulp, are screened out at this stage. After the pulping machine, what remains is the pectin, parchment, and seeds.

3. Fermentation to remove pectin. The seeds with pectin after pulping are moved into fermentation tanks. Although it is called the washed method, it doesn't actually use water to wash away the pectin—rather, the fermentation process biodegrades the pectin. The fermentation process takes about 16-36 hours, during which it must be stirred frequently to accelerate the separation of pectin from the seeds. Washed fermentation produces acidic substances such as citric acid, malic acid, and acetic acid. These acids penetrate the green beans, making washed beans more acidic than natural ones. After fermentation is complete, the true washing begins—rinsing the beans again.

4. Drying. After washing, the beans also need sun-drying or machine drying to reduce moisture content to 12%. Since the pulp has already been removed in the washed method, there is no need to worry about mold problems during drying as with the natural method. The dried parchment green beans are also not as hard as natural-processed beans with pulp and skin still attached, and can be hulled using a hulling machine to obtain green beans.

Natural Processing Steps

1. Harvest ripe coffee cherries

2. Initially remove impurities and defective beans

3. Screen floaters: Pour coffee cherries into a water tank. Ripe, plump cherries will sink to the bottom, while unripe or defective cherries will float to the surface.

4. Sun-drying: Scoop out the ripe coffee cherries that sank to the bottom of the tank and spread them on a drying patio for sun-drying, reducing moisture from 70% to about 10-12%. They need to be turned several times daily for even drying, and covered at night to prevent moisture.

5. Removing the husk: After about two to four weeks of sun-drying, the coffee seeds' outer layer has dried and hardened. At this point, a hulling machine is used to remove the husk, completing the process.

6. Packaging and shipping: The hulled coffee beans are packaged bag by bag—what we generally call green beans. Finally, through different roasting processes and brewing variations, coffee can present millions of flavor changes.

The above are some factors affecting coffee flavor. Next, Front Street will introduce some of Costa Rica's more famous coffees.

Costa Rica Canet Estate Musician Series Coffee Beans

First and foremost, the Costa Rican Musician Series coffee beans must be mentioned. Canet Estate is located in Tarrazu, Costa Rica. According to Front Street's understanding, the Musician Series coffee beans came about because the estate owner of Canet Estate is very passionate about classical music and would categorize which coffee bean resembles which musician based on the flavors produced by different processing methods, thereby naming the coffee beans. The Musician Series was born this way, consisting of four coffee beans, all named after musical geniuses: Beethoven, Mozart, Bach, and Chopin. The flavors of these coffee beans are indeed like dancing musical notes—truly moving.

Front Street Costa Rica Mozart Coffee Beans

Country: Costa Rica

Region: Tarrazu

Altitude: 1800m

Variety: Caturra, Catuai

Processing: Raisin honey processing

Flavor: Raisin acidity, berries, floral, fermented wine aroma

Mozart is hailed as the prodigy who epitomized classical music, famous for his magnificent classical compositions. The magnificent aroma of this Mozart coffee bean refers to its elegant floral fragrance, similar to orange blossom-like white flower aroma, which Front Street can also perceive when brewing. The magnificent mouthfeel refers to Mozart coffee having more dark berry, raisin, and subtle red berry flavors, with a slight plum acidity and gummy bear-like sweetness in the mid-to-late palate; even after cooling, it retains floral and sweet notes. The flavor is very unique—you can truly feel the magnificent mouthfeel.

Front Street Costa Rica Bach Coffee Beans

Country: Costa Rica

Region: Tarrazu

Altitude: 1950m

Variety: Caturra

Processing: Raisin honey processing

Flavor: Fermented wine aroma, berries, fruit tea notes

Bach's music is refined, richly layered, yet clear and well-organized. The dry aroma of this coffee bean carries strawberry, blackberry, raisin, and other fruity aromas, and it also releases waves of fruity fragrance when brewing. When Front Street just finished brewing, distinct floral and fruity aromas emerged. On the palate, there is rich fruit aroma and sweet-tartness, with a slight wine aroma in the mid-to-late palate, like red wine. After cooling, it carries candied fruit sweetness, and the wine aroma becomes more pronounced—you can even perceive plum wine flavors. Such a refined taste experience is indeed like Bach's music. Front Street believes that every sip of Bach coffee is like being immersed in the splendor and rigor of Baroque aesthetics.

Front Street Costa Rica Beethoven Coffee Beans

Country: Costa Rica

Region: Tarrazu

Altitude: 1800-1950m

Variety: Caturra, Catuai

Processing: Washed processing

Flavor: Citrus, berries, floral, light fermented wine aroma

The most famous Romantic-era classical musician is none other than Beethoven, and the coffee beans that evoke Beethoven's music naturally have exceptional flavor. The dry aroma already shows distinct red berries, with strawberry being the most prominent, and it emits floral fragrance. When brewing, one can perceive floral notes, nectar-like sweetness, and green grapes. After Front Street brews Beethoven coffee, the first sip brings the sweet-tartness of green grapes and red berries, with an overall clean and smooth profile. After cooling, the red berries become more pronounced. Some coffee enthusiasts who have tasted it at Front Street's store even said this is a coffee with a summery romantic sentiment.

Front Street notes in passing that unlike the other Musician Series' raisin honey processing, Beethoven uses washed processing to achieve a clean and refreshing summer mouthfeel. Therefore, Front Street highly recommends coffee enthusiasts to enjoy this Beethoven coffee in summer, as it will produce a different taste experience.

Front Street Coffee (FrontStreet Coffee) Costa Rica Chopin Coffee Beans

Country: Costa Rica

Region: Tarrazu

Altitude: 1800-1900m

Variety: Catuai

Processing: Raisin honey processing

Flavor: Rose, raisin, berries, fruit tea

Chopin is hailed as the "Romantic piano poet." This Chopin coffee bean from Canet Estate releases a striking rose aroma as soon as it is opened—roses are the very expression of romance. When Front Street brews it, this rose scent becomes even sweeter with the steam, as if being immersed in a sea of roses. On the palate, there is the sweet-tartness of raisins and berries, with a finish like fruit tea. Front Street believes the overall flavor journey progresses step by step like Chopin's romantic piano pieces—truly romantic, and not undeservedly so.

The above are Costa Rica's most famous Musician Series coffee beans. Front Street's store also has a coffee bean from the Tarrazu region—Front Street's everyday drinking bean—which also offers excellent value for money. Coffee enthusiasts interested in Costa Rican coffee may want to give it a try.

Front Street Costa Rica Tarrazu Coffee Beans

Country: Costa Rica

Region: Tarrazu

Altitude: 1950m

Variety: Caturra

Processing: Washed

Flavor: Sweet orange, nuts, honey

Next are some quality coffees from other estates in other Costa Rican producing regions. Before listing each coffee bean, Front Street conducts extensive data cupping and brewing evaluations, so the following coffee beans are also carefully selected specialty coffees by Front Street, and their flavors are naturally excellent. Below, Front Street will introduce these Costa Rican coffee beans.

Front Street Costa Rica Fire Phoenix Sapphire Coffee Beans

Country: Costa Rica

Region: Central Valley (Fire Phoenix Estate)

Altitude: 1300-1500m

Variety: Caturra, Catuai

Processing: Natural processing

Flavor: Strawberry, tropical fruits, mint, honey, cocoa, fermented aroma

According to Front Street's understanding, Fire Phoenix Estate is located in the hilly area of Poas Volcano in Costa Rica's Central Valley. It is one of the earliest estates in Central and South America to begin honey processing and natural coffee production, and is also an organically farmed coffee estate. The estate owner believes that organic farming is the better choice for environmental stewardship and family health, and despite facing many technical and organizational challenges, still adheres to this belief.

Moreover, according to Front Street's understanding, when picking coffee cherries, they use a Brix meter—often found in the wine industry—to measure the sugar content of the fruit, determining the optimal harvest timing and processing method based on Brix sugar content. Only those exceeding 20% sweetness are natural-processed. Typical fruit Brix values: apple 14, lemon 12, passion fruit 18—but Fire Phoenix's coffee cherries can reach 21-22%. Therefore, the brewed coffee can be especially sweet.

The estate also places great emphasis on environmentally friendly processing concepts (such as collecting rainwater for coffee processing) and uses vermiculture (worm composting) for organic fertilizer production, allowing the growing process to be completely free of chemical fertilizers and pesticides. Sapphire (Zahiro)'s natural processing is quite labor-intensive. Hand-picked high-sugar cherries are first placed on African raised beds for about 10 days of sun-drying, then moved to a plastic-covered greenhouse to create more direct heat energy, continuing to dry until moisture content reaches 11.5%. The slow drying process allows the green beans to develop more natural sweetness from within, but also requires more careful attention and constant turning. In the end, the bright red cherries turn black, emitting aromas of fruit cake, brown sugar, and even sherry!

Front Street Costa Rica Rume Sudan Coffee Beans

Country: Costa Rica

Region: Rume Valley

Altitude: 1250-1380m

Variety: Rume Sudan

Processing: Washed processing

Flavor: Citrus, berries, oolong tea, cane sugar

Rume Sudan was discovered in the 1940s in the Rume Valley of the Boma Plateau in southeastern South Sudan, near the Ethiopian border. It is one of the native Arabica coffee varieties and also belongs to Ethiopian heirloom varieties. This is a wild, ancient coffee variety. In the coffee family tree, Rume Sudan's history is even longer than that of Typica and Bourbon coffee.

Front Street learned from reference materials that Rume Sudan is known in the coffee world by the code RS-510, with bronze-colored leaves as its main characteristic. When breeders need to create new coffee varieties, RS-510 can be said to be the most useful Arabica genetic resource. For example, after crossing high-yield, poorer-flavor variety genes with RS-510, one can typically obtain varieties with good flavor and better yield, because RS-510's flavor is extremely stunning, but its disease resistance is average and its yield is very low.

So by crossing RS-510 with higher-yielding varieties, coffee farmers can obtain new hybrids with high yield and strong disease resistance. Many well-known modern varieties, such as Castillo, Centroamericano, or Colombia, were developed using this technique.

But according to Front Street's understanding, Rume Sudan has low yield and is relatively difficult to grow, requiring more daily care. Therefore, in the past, few estates carried out large-scale commercial planting, and it was basically used for variety development to obtain better plant disease resistance and coffee taste. It wasn't until 2015, when Rume Sudan won the World Barista Championship (WBC) in the hands of Australian representative Sasa Sestic, that overnight, Rume Sudan became a coffee variety that roasters and baristas rushed to roast and brew.

Costa Rican Geisha Coffee

Of course, because Costa Rica has many small producing regions with different microclimates, resulting in subtle differences in coffee flavor, Costa Rica's coffee varieties are also diverse and flourishing. Next, Front Street will discuss the estates in Costa Rica that produce Geisha. Coffee enthusiasts all know that Panama's Hacienda La Esmeralda Geisha is the most famous, but how is the quality of Costa Rican Geisha coffee beans? Actually, in Front Street's view, Costa Rican Geisha should not be underestimated either. For example, Costa Rica's La Candelilla Estate is famous for producing some of the world's best Geisha coffee.

Front Street Costa Rica La Candelilla Estate Geisha

Country: Costa Rica

Region: La Candelilla Estate

Altitude: 1750m

Variety: Geisha

Processing: Washed processing

Flavor: Lemon, jasmine, honey, green tea

La Candelilla Estate is an award-winning Costa Rican CoE estate. Costa Rican Geisha coffee beans are a relatively young variety at the estate, and due to different terroir and microclimates, they produce different Costa Rican Geisha coffee flavors, but equally refined. Rich in acidity with a long finish, carrying distinct almond, plum, citrus, sweet floral, and berry aromas. La Candelilla, translated as "little candle," is named after the fireflies that light up the nearby creek on summer nights.

According to Front Street's reference materials, La Candelilla Estate is run by Hugo and his daughter Marcia. They built it together in 2000, with products coming from nine farms—all mixtures of Caturra and Catuai varieties. Since its beginning in 2000, La Candelilla Estate has been nominated for numerous awards. Front Street also has a sun-dried Geisha from Mirazu Estate that is of excellent quality. Coffee enthusiasts who have come to Front Street to taste it have also praised it endlessly. So let Front Street tell you about the charm of this Geisha coffee bean!

Front Street Costa Rica Mirazu Estate Sun-Dried Geisha

Country: Costa Rica

Region: Tarrazu

Altitude: 1700m

Variety: Geisha

Processing: Natural processing

Flavor: Strawberry, white peach, cinnamon, jasmine

According to Front Street's understanding, the owner of Mirazu Estate is an agricultural PhD who is very skilled in processing methods and post-harvest handling. He later fulfilled his dream by establishing his own processing facility and estate, growing many different varieties on the farm. Mirazu sun-dried Geisha coffee has a subtle floral fragrance and mild ripe fruit aroma. Brown sugar and stone fruit notes bring out full sweetness, so Front Street considers this the top choice for an entry-level Geisha.

Costa Rican Geisha Variety

Front Street's Costa Rican Geisha coffee bean is an original species within the Arabica species. It is particularly picky about its growing environment, requiring high altitude, cloud shade, fertile soil, and sufficient accumulated temperature.

The Geisha variety was discovered in 1931 in the Geisha forest of Ethiopia, and was later sent to the coffee research institute in Kenya. In 1936, it was introduced to Uganda and Tanzania; in 1953, Costa Rica introduced it.

According to Front Street's understanding, what makes Mirazu Estate's Geisha different from Panama Geisha is that it is neither double anaerobic fermented nor washed, but rather natural-processed. As Front Street mentioned earlier, natural-processed coffee beans are sweeter than washed ones and have fermented notes. Therefore, its flavor profile perfectly matches Costa Rican coffee's honeyed sweetness—sweet upon sweet, very distinctive. So Front Street also highly recommends that coffee enthusiasts who love sweet coffee must not miss this Mirazu Estate sun-dried Geisha!

The above content is compiled by CoffeeHunters, a coffee news website.