This honey process coffee was cultivated within the famed Tarrazú region of Costa Rica by a community of farmers near the San Diego wet mill processing station. The average size of most farms in this region is less than three hectares in size. Honey process coffees originated in Costa Rica and influenced other Central America countries to follow suit. In the honey process some or all of the mucilage of the coffee cherry is left on during the drying stage imparting a perceived sweetness.
Flavor profile: Dark Chocolate, walnuts, light honey finish.
Grower: Small Landholders near San Diego Mill
Region: Tarrazú, Costa Rica
Elevation: 1200-1750 MASL
Varietal: Caturra, Catuai
Process: Honey process
This honey process coffee was cultivated within the famed Tarrazú region of Costa Rica by a community of farmers near the San Diego wet mill processing station. The average size of most farms in this region is less than three hectares in size. Honey process coffees originated in Costa Rica and influenced other Central America countries to follow suit. In the honey process some or all of the mucilage of the coffee cherry is left on during the drying stage imparting a perceived sweetness.
Flavor profile: Dark Chocolate, walnuts, light honey finish.
Grower: Small Landholders near San Diego Mill
Region: Tarrazú, Costa Rica
Elevation: 1200-1750 MASL
Varietal: Caturra, Catuai
Process: Honey process
