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Costa Rica Honey

Regular price $4.95 USD
Regular price Sale price $4.95 USD
Sale Out of Stock
Select What You Need:

  Costa Rica

  Tarrazu Region, San Diego Mill

  Caturra & Catuai

  Honey Process

  Honey, Almond, Stone Fruit, Smooth & Sweet. Excellent as Cold Brew!

  1200-1750 Meters

Roast Level: Light

Source: Genuine Origin

This honey processed coffee is excellent if you are looking for a single origin espresso, and is also great in any other type of brew method. It is loaded with flavor, and has a nice balance of sweetness, acidity, and dark fruit. 

This coffee is also very sweet and smooth as a Cold Brew. A recipe that works well is 20 hours with a grind that's between coarse and medium (percolator).

About San Diego Mill
Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Rí­os regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time it has taken a leading role in working with producers to ensure good community relations and sustainable production.

About Honey Process
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 mucilage of the coffee cherry (coffee honey) that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural, but is less fruity and fermented.

As the average farm size of three hectares in the Tarrazú region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego wet mill. These are carefully selected during the harvest, based on their farm condition and cherry ripeness.

This coffee was selected for its incredibly exceptional cup profile. 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 depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way.