Jaguar Honey
SKU:
$14.50
$14.50 - $88.75
NOTES: Red Apple, Roasted Almond, Cane sugar
BODY: Medium
ACIDITY: Mild
PROCESS: Honey
REGION: Tarrazu
ALTITUDE: 1500-1900 masl
PRODUCER: Various Producers
VARIETY: Caturra and Catuai
Regional spotlight on Tarrazú
Also known as Los Santos, this southwestern region is a sanctuary to incredible birds and forests and produces the country’s highest-quality coffees. Sheltered by the Pacific Basin range, coffee is mostly shade grown in small valleys and on mountain slopes at altitudes of 1,200 to 1,900 meters. Tarrazú’s combination of altitude, climate and variety help to create coffees with good body, bright acidity, excellent aromas and flavors.
Share this item and let people know how awesome you are!
BODY: Medium
ACIDITY: Mild
PROCESS: Honey
REGION: Tarrazu
ALTITUDE: 1500-1900 masl
PRODUCER: Various Producers
VARIETY: Caturra and Catuai
Regional spotlight on Tarrazú
Also known as Los Santos, this southwestern region is a sanctuary to incredible birds and forests and produces the country’s highest-quality coffees. Sheltered by the Pacific Basin range, coffee is mostly shade grown in small valleys and on mountain slopes at altitudes of 1,200 to 1,900 meters. Tarrazú’s combination of altitude, climate and variety help to create coffees with good body, bright acidity, excellent aromas and flavors.
Share this item and let people know how awesome you are!
About the Honey Process
In the Honey process the mucilage of the coffee cherry, or coffee honey, that coats the parchment is left on during the drying stage. The coffee is picked, depulped and moved to patios (or african beds) where it stays at least one week. It remains on the patios to dry until it has reached the desired humidity.
The Honey Process yields sweeter tasting coffees that are reminiscent of natural processed coffees. And, because of the shorter fermentation period the coffee acquires an acidity halfway between natural and washed coffees. In other words, the Honey process
enables the production of coffees with some of the unique characteristics of natural processed coffee in less time and with lower risks of unexpected effects such as over-fermentation.
The Honey Process yields sweeter tasting coffees that are reminiscent of natural processed coffees. And, because of the shorter fermentation period the coffee acquires an acidity halfway between natural and washed coffees. In other words, the Honey process
enables the production of coffees with some of the unique characteristics of natural processed coffee in less time and with lower risks of unexpected effects such as over-fermentation.
Central American coffee begins with Costa Rica
Costa Rica was the first country in Central America to cultivate coffee, which has been a driving force behind the development of the national economy for nearly two centuries.
Champions of sustainability
Costa Rica has exacting environmental standards, and 25 percent of the country is under environmental protection. Volcafe is continually working to strengthen its sustainable operations, and Volcafe Costa Rica’s mills are among the most efficient in the country. They’ve greatly reduced water usage and decreased energy use by 15 percent.