NOTES: Red Apple, Roasted Almond, Cane sugar
ALTITUDE: 1500-1900 masl
PRODUCER: Various Producers
VARIETY: Caturra and Catuai
Experience a heavy body with a caramel cream finish, notes of milk chocolate, berries and a honey sweetness.
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.
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.
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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.