The honey process started in Costa Rica and has since spread to other countries in Central America. In this process, some or all of the coffee cherry - or coffee honey, is left on during the drying stage, giving the coffee a complex sweetness.
This coffee comes from the Tarrazú region of Costa Rica.
We love this coffee in a drip or espresso and find it has tasting notes of Chocolate, Honey, and mixed berry.
Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries. Once the coffee is de-pulped, the coffee cherry is left on allowing the natural sugars to enhance the sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry slowly and evenly.
The honey process started in Costa Rica and has since spread to other countries in Central America. In this process, some or all of the coffee cherry - or coffee honey, is left on during the drying stage, giving the coffee a complex sweetness.
This coffee comes from the Tarrazú region of Costa Rica.
We love this coffee in a drip or espresso and find it has tasting notes of Chocolate, Honey, and mixed berry.
Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries. Once the coffee is de-pulped, the coffee cherry is left on allowing the natural sugars to enhance the sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry slowly and evenly.
