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This coffee comes from the Tarrazú region of Costa Rica. It is collected from small farms in the area and processed at the Beneficio San Diego mill, simultaneously one of the oldest and most innovative mills in the region. Honey process is where the ripe coffee cherries are partially pulped to remove their skins and most of the fruit. Just a thin layer of sticky fruit called the mucilage is left on the seed as it dries for up to four weeks. The sugars from the fruit impart a sweetness and complexity to the coffee bean.
Tasting Notes: Milk Chocolate, Honey, Raspberry
Process: Honey
Variety: Caturra, Catuai
This coffee comes from the Tarrazú region of Costa Rica. It is collected from small farms in the area and processed at the Beneficio San Diego mill, simultaneously one of the oldest and most innovative mills in the region. Honey process is where the ripe coffee cherries are partially pulped to remove their skins and most of the fruit. Just a thin layer of sticky fruit called the mucilage is left on the seed as it dries for up to four weeks. The sugars from the fruit impart a sweetness and complexity to the coffee bean.
Tasting Notes: Milk Chocolate, Honey, Raspberry
Process: Honey
Variety: Caturra, Catuai
