Costa Rican - Cerro San Luis - Yellow Honey
The Cup: Mild chocolate and cooked fruit flavors with good acidity and mellow sweetness.
The Origin: Located in the West Valley of Costa Rica, this region produces some of the best coffee in country. With a higher elevation comes higher sugar content and a complex microclimate creates a rather diverse collection of varieties and cup profiles. Producers in the West Valley grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques, such as ‘Honey’ processing.
The Process: Honey coffees, generally speaking, are first harvested and delivered, then sorted to remove defective and damaged beans. The coffee is then depulped, removing only the skin and leaving the mucilage intact; it is then dried on patios or raised beds, and the drying profile will have the most impact on whether the Honey is a white/yellow, red, or black version of the process.
The Cup: Mild chocolate and cooked fruit flavors with good acidity and mellow sweetness.
The Origin: Located in the West Valley of Costa Rica, this region produces some of the best coffee in country. With a higher elevation comes higher sugar content and a complex microclimate creates a rather diverse collection of varieties and cup profiles. Producers in the West Valley grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques, such as ‘Honey’ processing.
The Process: Honey coffees, generally speaking, are first harvested and delivered, then sorted to remove defective and damaged beans. The coffee is then depulped, removing only the skin and leaving the mucilage intact; it is then dried on patios or raised beds, and the drying profile will have the most impact on whether the Honey is a white/yellow, red, or black version of the process.
The Cup: Mild chocolate and cooked fruit flavors with good acidity and mellow sweetness.
The Origin: Located in the West Valley of Costa Rica, this region produces some of the best coffee in country. With a higher elevation comes higher sugar content and a complex microclimate creates a rather diverse collection of varieties and cup profiles. Producers in the West Valley grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques, such as ‘Honey’ processing.
The Process: Honey coffees, generally speaking, are first harvested and delivered, then sorted to remove defective and damaged beans. The coffee is then depulped, removing only the skin and leaving the mucilage intact; it is then dried on patios or raised beds, and the drying profile will have the most impact on whether the Honey is a white/yellow, red, or black version of the process.