Honey processing has its roots in Costa Rica, and later spread to other countries in Central America. At the wet mill, this process leaves some or all of the mucilage from the coffee cherry covering the wet parchment during the drying stage, giving the coffee a long?sweet taste with ripe fruit notes. Such beautiful dark yellow parchment will sun-dry on raised beds, to assure a steady and even dehydration of the fruit sugar. Aside from the cup benefits, honey process is more environmently friendly: less water is required during the wet mill, the fermentation stage is faster, and solar energy is used to dry the coffee.
REGION Tarrazu (Honey Process)
Various, average size 3.5h per producer
Caturra and Catuai
Honey processed and sundried
FLAVOR Raspberry, grapeskin, silky chocolate, brazil nut
Light/Medium – City +