Costa Rica Tarrazu Honey Process

TIP: You can save products to your favorites list if you log in Costa Rica has become the biggest engine of development in Central America, pioneering alternative, eco-friendly processing of coffee with one foot rooted firmly in the traditional past and 5 feet moving to the future. Water scarcity has certainly played its part, as it has all over the globe, it these trends, but in C.R. the government has encouraged producers to use as little H2O as humanly and practically possible.
Beneficio San Diego was established wayyy back in 1888 yet it has become the most modern, progressive and efficient milling facility in the country. "Honey process"---wherein 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--got its start in Costa Rica. This coffee comprises Caturra and Catuai varietals grown on many smallholder(averaging 3 hectares) farms in the Tarrazu/Tres Rios region at
1200-1750 meters. The light roast we're doing brings out the natural sweetness and fruity notes and leaves some brightness and chocolatey to boot. Delicious pourover or drip, a bit too bright to recommend as espresso.