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Jaguar Honey

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$14.94

14.94 35.88 $14.94 - $35.88

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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.

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.

Experience a heavy body with a caramel cream finish, notes of milk chocolate, berries and a honey sweetness.

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​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.

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.