Behind the Cup
Honey processing is very popular, especially in Costa-Rica. It is a hybrid process between washed processing and natural/dry processing, where part of the pulp is voluntarily left on the bean during the pulping (washing) of the cherries, then the bean are left to dry in the sun with this pulp for several days.
Most people are used to drinking coffee that has been washed. We are giving you the opportunity to taste this coffee from Costa-Rica that has been honey-processed. Even though this complex process has been perfected in Brazil, this honey processing method is getting more and more popular with small farmers producing specialty coffees all over the world. The result is a refined bean, much richer in fruity aromas.
Cultivated at an altitude between 1350 and 1500 meters (SHB) and hand sorted to remove any defective beans and foreign material (EP), the Costa-Rica Las Nacientes Yellow & Red Honey offers unique qualities, such as a citrusy acidity and a complex combination of berries and a feeling of melting chocolate. This type of coffee represents a classic, clean, Central American cup. Imagine when two unique varieties are blended together, it can only result in perfection!
Read our blog post for more information about Honey processing.