*Available only in the United States and roasted as Medium.
The sweetheart of specialty coffee comes as a result of long and delicate work. To prepare a good honey processed coffee, you need to pick only the ripest cherries. Then you pulp them from the outer skin, but leave on the slimy, sticky layer just underneath it for drying. The process gets its name from honey-like feel of this bean coating.
Coffee was first processed this way in Costa Rica. Facing extreme water shortages after the 2008 earthquake, local coffee producers had to come up with an alternative idea of processing their beans instead of washing, and that’s how the honey was born.
Ours is single origin and was made by Timoteo in San Miguel Escobar.
Farmer: Timoteo Minas
Cooperative: Café Artesanal San Miguel
Community: San Miguel Escobar
Altitude: 1,850 - 1,900 m
Tasting notes: floral notes and complexity