Costa Rica, Tarrazu Honey Processed
About this coffee Enjoy a smooth body & citric acidity with notes of creamy milk chocolate, red fruit, and honey.
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, de-pulped and moved to patios - African beds - where it was dried for a week until it reached the desired humidity
Altitude: 1200-1750 masl.
Proc. Method: Honey