Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Costa Rica Brunca Rivense La Guaca Passion Honey
Violet, passion fruit, tropical fruit liqueur aroma, sweet and smooth, rich and luscious, with a delicate and lingering fruity liqueur finish.
Finca La Guaca is located in the beautiful Branca region, approximately 150 kilometers southeast of San José, the capital of Costa Rica. The estate's name, La Guaca (meaning "treasure"), originates from a local legend—long ago, indigenous people are said to have buried a treasure at this location, which remains undiscovered to this day. This name carries both a sense of mystery and a deep cultural connection to the land.
The estate is owned by the Régulo family, who began coffee cultivation 26 years ago. Today, the farm is managed by Mr. Régulo, his wife, and their four children. They also own and operate their own Café Rivense del Chirripó micro-mill.
Finca La Guaca continuously refines its farming and processing methods. A few years ago, the estate began participating in Costa Rica’s Cup of Excellence (COE) competition. In 2015, they achieved 33rd place in the COE, marking their breakthrough. The following year, in 2016, they hosted the SCAA Roasters Camp, officially connecting with international specialty coffee buyers. Even Blue Bottle Coffee, a pioneer of third-wave coffee, discovered the estate and has since increased its annual purchases.
Additionally, Café Rivense del Chirripó micro-mill has earned Costa Rica’s National Winner Award and achieved an impressive 5th place in the 2019 COE!
Catuai, the Arabica coffee variety, is a hybrid of Caturra and Mundo novo. Caturra is short and Mundo Novo is tall. Later, the improved height is more convenient for harvesting. The taste is sweet, the sweetness performance is similar to that of Cattura, and the sourness is less, which improves the shortcomings of bad taste and poor flavor, and has a good sense of balance.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses passion honey processing methods, described below:
【Pulped Natural / Semi-dry Process】
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity.
Gold Label: Rarities
The Gold Label represents rare treasures, making up only 10% of Gesha Village's total estate production. Extremely scarce, these coffees feature top-tier flavor characteristics, pronounced and lasting aromas, and a refined texture. This grade is where auction lots are selected and is often the first choice of international baristas for competitions.
Red Label: GROWERS RESERVE
The Red Label batch accounts for only 15% of the estate's production. It showcases exceptional flavor and quality, consistently scoring above 88 points on the SCA cupping scale.
Green Label: SINGLE TERROIR
The Green Label batches originate from a single region within the Gori Geisha Village. Each batch has complete traceability, including details such as the farm block name, coffee variety, and processing date.
The flavor profile produced by the honey processing method lies between that of the natural (sun-dried) and washed processes, resulting in a very unique cup of coffee. The taste is cleaner than the natural process, and due to the residual mucilage, it also has a richer syrupy sweetness. The acidity is more pronounced than in washed coffees, but the body is richer and more full-bodied than that of washed coffees.
【Passion Honey】
At Café Rivense del Chirripó, where honey processing is already highly refined, the team has developed an advanced version of Black Honey processing—the Passion Honey Process.
Honey processing involves removing the coffee cherry’s skin and pulp while retaining the mucilage, which is then dried under sunlight. The term "honey" refers to the sticky, nectar-like consistency of the mucilage. The amount of mucilage retained significantly impacts the coffee’s flavor intensity and increases the complexity of fermentation.
Not satisfied with traditional honey processing, Café Rivense del Chirripó pioneered an even more advanced method: Passion Honey Process. This process retains 80% of the mucilage, with a key difference from Black Honey processing—it extends the drying time to over three weeks, sometimes up to a month. The goal is to intensify the sweetness and fruitiness within the beans.
This extended drying period requires precise control over humidity, temperature, and airflow. The beans are meticulously hand-turned daily on raised drying beds, with defective beans carefully removed. The entire process is conducted at lower temperatures to preserve delicate flavors.
As a result, Passion Honey coffee exhibits an intense tropical fruit profile, inspiring its name.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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