Costa Rica Tarrazú Honey

Processed at a small family farm in the Tarrazú valley at 1,600–1,900 metres. In the honey process the cherry skin is removed but the sticky mucilage is dried with the bean, giving the coffee a natural sweetness.

In the cup

Honey and mandarin, a touch of brown sugar and a soft, round body. Suitable for both filter and lighter espresso.

Suggested brewing

• Filter: 1:16, 93 °C, medium
• Moka pot: medium-fine, low heat

Farm and processing

In the honey process the family farm controls the amount of mucilage left on the coffee; this lot is at the “yellow honey” level. Drying takes 18 days, turned four times a day. The farm runs on solar-powered drying beds.

Pairing

It suits cheese pastry, apple tart and honey; as cold brew it gives a surprisingly sweet result.

The farm keeps bee colonies among its plots all year, supporting pollination of the coffee flowers and raising yield.