Enjoy a burst of fruit with this Honey coffee from small coffee farmers in Costa Rica. It reveals a sweet and jammy profile with notes of fruit compote, caramel, and hazelnut.
The term "Honey" refers to the sticky, sugar-rich mucilage covering the coffee bean. In this process, a pulping machine removes the outer skin of the bean and some of the mucilage from the cherries. Depending on the amount of mucilage removed, the coffee may be called Yellow, White, Black, Gold, or Red Honey. The coffee cherry is pulped and then dried with the mucilage (honey) layer on parchment for 18 to 25 days.
