Washed SHB Caturra & Catuai from Costa Rica’s Diamond Mountain Estate

Looking for a washed Costa Rican coffee that delivers clarity without sacrificing sweetness? Many specialty drinkers seek vibrant acidity and structured fruit notes—but often end up with over-fermented or muted profiles. This lot from Finca Montanas del Diamante shows how a traditional washed process, when done with precision, can highlight delicate citrus, baked notes, and a balanced cocoa sweetness all in one cup.

The quick answer: This SHB (Strictly Hard Bean) Costa Rican coffee, grown at high altitude in the Tarrazú region, is processed using a classic washed method and features a blend of Caturra and Catuai varieties. Expect a clean cup with gentle orange citrus, toast, and caramel cocoa sweetness—ideal for pour-over or filter brewing.

Where This Coffee Comes From

Costa Rica’s coffee story began in 1779, when seeds were introduced from Cuba. Exports only started in 1820, yet today the country maintains a high standard: around 32,000 farmers, most with less than one hectare (10,000㎡) each, cultivate coffee across 82,500 hectares. Annual production hits 1.7 million 60kg bags, with per capita consumption at 5.5kg—higher than Japan’s 4kg. Among Central America’s earliest coffee regions, Costa Rica’s volcanic soils, stable climate, and defined microclimates have long supported premium production.

The Tarrazú region, part of the country’s central seven coffee-growing areas, sits along the volcanic slopes historically cultivated near Poás and Barva volcanoes—now known as the Central Valley. Tarrazú benefits from Pacific and Atlantic air currents, rich volcanic ash, and consistent rainfall—all contributing to its reputation for high-quality beans. The country’s seven main coffee zones span from northwest to southeast across the central plateau: Tarrazú, Tres Ríos, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

The Farm Behind the Cup

This particular coffee comes from Finca Montanas del Diamante—or Diamond Mountain Estate—in the Tarrazú region. It is produced by local smallholder farmers who deliver their cherries to be processed under unified standards. The estate focuses on quality over quantity, cultivating at high elevations where the Strictly Hard Bean (SHB) designation ensures denser, slower-ripening cherries with more concentrated flavours.

The farm grows both Caturra and Catuai varieties, two classic coffees known for their balance and adaptability. Caturra offers bright acidity and medium body, while Catuai contributes sweetness and a slightly softer profile. Together, they create a well-rounded base for the washed process to shine.

How the Washed Process Shapes the Cup

This coffee is processed using the traditional washed (or wet) method—a technique that emphasizes clarity and acidity. In Costa Rica, the washed process typically involves floating to remove underripe beans, pulping to separate the skin, fermenting to break down the mucilage, washing to remove all remaining sticky residue, and finally drying the beans either on patios or raised beds.

The key advantage of washing is chemical: prolonged soaking alters internal bean chemistry, reducing simple sugars (like glucose and fructose) while boosting organic acids. That’s why washed coffees often exhibit brighter, more pronounced fruit and floral notes alongside a cleaner, crisper finish. Compared to natural or honey processes, the washed method tends to produce a lighter body but greater aromatic intensity and purity.

In this case, the washed process highlights the Caturra and Catuai varieties’ inherent traits: a light orange citrus note, a subtle toastiness, and a sweet finish of caramel and cocoa. The result is a clean, well-structured cup that avoids muddiness or overbearing fermentation notes.

Why This Coffee Stands Out

What makes this particular lot special isn’t just the region or varieties—it’s how those elements come together through careful farming and processing. The SHB classification means the beans were grown at higher altitudes, developing slowly and building complex sugars. The smallholder model ensures attention to detail, while the estate’s focus on the washed method amplifies the coffee’s natural acidity and cleanliness.

The flavour profile—gentle citrus, toast, and caramel cocoa sweetness—strikes a balance that works equally well for filter brewing methods like pour-over or V60, where clarity and separation are key. There’s no single overpowering note, just a cohesive, refreshing cup that highlights Costa Rica’s strengths in specialty production.

Frequently Asked Questions

What does SHB mean in Costa Rican coffee?

SHB stands for Strictly Hard Bean, indicating coffee grown at elevations above 1,200 metres. At these heights, beans grow more slowly, developing greater density and more complex sugars, which typically result in brighter acidity and richer flavours compared to lower-altitude beans.

What’s the difference between washed and natural coffee processing?

Washed (or wet) processing removes the coffee cherry’s skin and pulp before fermentation, then washes off the sticky mucilage before drying. This method enhances clarity, acidity, and cleanliness in the cup. Natural (or dry) processing dries the whole cherry before removing the bean, often resulting in fuller body and more fruity or fermented flavours—but with less clarity.

Which coffee varieties are used in this Costa Rican lot?

This coffee is a blend of Caturra and Catuai. Caturra is known for bright acidity and medium body, while Catuai adds sweetness and a smoother profile. Together, they create a balanced foundation that suits the washed process well.

What flavours should I expect from this washed Costa Rican coffee?

Expect a light cup with gentle orange citrus notes, a subtle toastiness, and a sweet finish of caramel and cocoa. The profile is clean and well-structured, with no overwhelming fermentation or earthy tones.

Is this coffee suitable for pour-over brewing?

Yes. The coffee’s bright acidity, clean profile, and balanced sweetness make it ideal for pour-over methods like V60 or Kalita Wave, which highlight clarity and separation.

Where is the Diamond Mountain Estate located?

Diamond Mountain Estate (Finca Montanas del Diamante) is in Costa Rica’s Tarrazú region, part of the country’s central coffee-growing belt known for high-altitude, high-quality SHB beans.

Recommended FrontStreet Beans for Filter Brewing

For fans of this washed Costa Rican profile, try FrontStreet’s Ethiopia Huakui (Sidra-inspired bright fruit and floral tones), Jamaica Blue Mountain No.1 (balanced with nutty chocolate sweetness), or Kenya Little Tomato (juicy acidity with winey complexity). All three showcase clarity and clean cup qualities, ideal for pour-over. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.