This microlot from the Tarrazo region of Costa Rica is a honey process coffee. It was milled at Beneficio San Diego.

Honey processing was created in Costa Rica after a devastating earthquake in 2008 when water was scarce. Coffee producers needed to get creative during processing when they were unable to wash the coffee with copious amounts of water as was customary.

Honey processed coffees are labor intensive. The outer layer of the fruit is removed, and the mucilage is left on the bean during the drying process. This typically results in a full bodied, fruit-forward coffee with amazing complexity and depth of flavor.

Roast: Medium

Notes: Peach, Vanilla, Milk Chocolate, Chamomile

Farm: Various Smallholders

Variety: Catuai, Caturra

Process: Honey

Altitude: 1200-1750 masl

Pro tip: Honey process coffees make a great espresso.