Introduction:Take an in-depth look at the micro-lot specialty coffee beans from Costa Rica’s Tarrazú region — the Venecia Black Honey process beans. This article explores the variety’s origins, processing methods, roasting, and brewing practices to analyze the unique flavors of these SHB-grade beans grown at altitudes between 1700–1800 meters. It also provides professional cupping and pour-over recommendations to help you master the key to high sweetness and complexity.
Costa Rican coffee has shown strong export performance in recent years. In November 2020, exports surged nearly 85% year-on-year to 29,147 bags (each bag weighing 60 kilograms), marking six consecutive months of growth. This upward trend is attributed to favorable weather conditions, rigorous farm management during the pandemic, and steady international demand for Costa Rican coffee. This article will focus on the Venecia variety within Costa Rica’s Diamond Series — a micro-lot coffee bean from the Tarrazú region, meticulously processed using the black honey method, grown at elevations between 1700 and 1800 meters, and classified as SHB (Strictly Hard Bean).
Venecia is not a widely known variety, but it is gradually making a name for itself in the coffee world. In fact, it is a natural mutation of Caturra, selected for its stronger disease resistance and higher yield potential. Compared to traditional Caturra, Venecia trees are more robust, with larger fruit size and harder seeds, but they also require relatively more nutrients. They are typically planted at altitudes above 1200 meters and take about three years to bear fruit, resulting in limited production and making it a select offering among micro-lots.
The breeding history of the Venecia variety dates back to 1991, when a coffee research institution conducted selection studies in regions such as Turrialba, Coto Brus, and Perez Zeledon in Costa Rica. The research found that Venecia produced in the Perez Zeledon area not only had richer flavors but also significantly better yield and pest and disease resistance compared to other regions. A coffee brand’s cupping comparisons revealed that compared to the Caturra and Catuaí of the same area, Venecia exhibited more complex aromas, higher acidity, and a richer body, with distinct layers and a long-lasting aftertaste.
The so-called “Diamond Series” draws inspiration from the wine grading system, aiming to collect the finest micro-lots offered by coffee farmers across Costa Rica. Through a rigorous cupping process, the beans with the most outstanding flavors are selected to create a top-tier series within the micro-lot category. This Venecia Black Honey bean is a standout in the Diamond Series, representing the pinnacle of Costa Rican coffee.
This coffee is processed using the Black Honey method (also known as Honey Negro / Black Honey), which is characterized by retaining the complete mucilage layer. During processing, the coffee cherries are initially depulped by a machine, but the mucilage is not removed and remains fully intact on the bean surface. Since mucilage is rich in sugars, it gradually transforms into part of the coffee bean during drying, imparting a richer sweetness and complex flavors. However, this process requires 18 to 25 days of slow drying in cool, ventilated conditions, needing close monitoring to prevent over-fermentation or mold, posing higher risks but also creating its unique intensity and richness.
In terms of roasting, these beans were roasted using a Yangjia 800N semi-direct-fire roaster with a capacity of 480 grams. The roasting process began with the roaster preheated to 180°C, with an initial flame setting of 130 and the air vent opened to 3. The turning point occurred at 1 minute and 36 seconds, after which the flame and air vent were adjusted gradually based on temperature changes. The drying phase continued until the bean surface showed wrinkles and black speckles, at which point the coffee aroma had shifted from a toast-like smell to a distinct coffee fragrance. First crack began at 9 minutes and 25 seconds, the air vent was fully opened to 5, and the flame was reduced to 50. The beans were finally dropped at approximately 1 minute and 50 seconds after first crack, when the temperature reached 197.4°C, ensuring balanced flavor and complete aroma.
Cupping results show that this Venecia Black Honey bean exhibits pronounced fermentation aromas in the dry scent, while the wet aroma blends nuttiness with fermentation notes. Upon tasting, the flavor profile is rich, including notes of nuts, fermented wine, cream, caramel, and citrus tones. The sweetness is prominent with a long-lasting aftertaste, and the overall profile is clean and well-balanced.
For actual pour-over brewing, it is recommended to use a Hario 01 filter cone, with a coffee dose of 15 grams and a brew ratio of 1:15. Water temperature should be controlled at 91°C, and the grind size should be medium-fine (78% passing through a Chinese standard No. 20 sieve). During brewing, start with a 30-second bloom using 30 grams of water to form a “hamburger” shape of the coffee bed. Then, at 57 seconds into the brew, add 125 grams of water. When the water level drops to two-thirds of the coffee bed, add the final 225 grams of water at 1 minute and 45 seconds, for a total brew time of about 2 minutes and 1 second. These parameters fully highlight citrus acidity and fermented wine notes, showcase creamy aromas through temperature changes, and deliver a refreshing, layered mouthfeel with a distinct caramel sweetness in the aftertaste.
The above content is compiled by CoffeeHunters, a coffee news website.
