Tier 1 - Costa Rica Tarrazu Honey Process

Tasting Notes: Raspberry, Plum, Almond, Clementine, Honey

Elevation: 1750

Processing Method: Honey Process

Varietal: Catuai 

The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.

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. These are carefully selected during the harvest, based on their farm condition and cherry ripeness.

 This coffee was selected for its incredibly exceptional cup profile. 

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