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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. This Tarrazú coffee was hand-picked, depulped and moved to patios - African beds - where it was dried for a week until it reached the desired humidity.
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Processing: Honey
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In Costa Rica, the mountainous regions and warm temperatures provide the perfect environment for growing the highest quality Arabica beans. Costa Rica has only two seasons: dry and a rainy season, both of which provide ideal coffee growing climates. Throughout the year the temperature only varies about ten degrees between 63 to 80 °F. Tarrazú is one of the 8 producing region in Costa Rica, located between 1200 - 1750 meters and the average rainfall is between 78 – 118 inches.
All of these factors affect the aroma, body, flavor, and acidity of the coffee we produce. The soil is enriched by volcanic ash, which oxygenates the beans, giving them richer flavors. The variety and beauty of our natural climate make Costa Rica the perfect place to grow coffee.
Region: Tarrazu
Altitude: 1,200 - 1,750 meters ASL
Varieties: Caturra and Catuai
Harvest: January - March