Products

Honey

Contrary to what some imagine, the coffee with Honey process, does not taste honey nor is it used in the process. The name receives it because to the touch, being covered with the mucilage, it feels sticky like honey. The honey process is closely associated with Costa Rica and, in recent years, subcategories have been developed: yellow, red, golden, black and white honey. This reflects the ability of this process to influence the taste and general profile of a coffee, it is a highly scientific process, since the level of mucilage, which influences the sweetness and depth of the coffee body, is monitored and controlled . In general, the more mucilage left in the beans, the sweeter the flavor.

Country: Costa Rica
Region: Tarrazú
Microlot: La Cruz
Producer: Esteban Zamora
Micromill: La Cruz de Tarrazú
Variety:Catuí/Caturra
Elevation: 1,850 mamsl
Processing: Honey
Roast level: Medium Profile: Medium body, very clean cup, complex mouthfeel, different and intense sweetness, fruit flavors and a more rounded and sweet acidity. Tasting notes: brown sugar, chocolate, spice and cedarwood.