Costa Rica Tarrazu Honey
Producers: Small farmers & the Beneficio San Diego Mill in the Tarrazu Region. As the average farm size of three hectares in the Tarrazú region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego wet mill. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time it has taken a leading role in working with producers to ensure good community relations and sustainable production.
Region: Tarrazu Region
Altitude: 1200-1750m
Process: Honey Processed (Golden Honey Stage)--Hand-picked, depulped & dried on patios (African beds) for 1 week.
- Honey-processed : This craft process starts with the strict selection of hand-picked perfectly ripe cherries, once the coffee is depulped the mucilage (coffee honey) is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way. The honey processed is in between the washed & natural coffees. Honey-processed coffees will have hints of fruitness, but nothing like a natural processed coffee.
- NO Sugar has been added to the coffee-- the natural sugars are enhanced and provide a sweeter taste
Roast Level: Medium
Flavors: Medium-bodied coffee with medium orange acidity with honey sweetness and creamy milk chocolate. Nice clean coffee
Cupping Notes: 7/2020 & 7/2021: Sampled 24 hours from roasting time - The raspberry/tropical fruit was not noticeable after 24 hours, very subtle. Nice medium-bodied coffee with a medium acidity and nice honey sweetness. The fruitiness will pop more in 1-2 weeks.