Costa Rica - Tarrazu Honey - San Diego - Unroasted
Region/Farm: Tarrazú/Beneficio San Diego
Elevation: 3,940-5,742 ft
Varietals: Caturra and Catuai
Processing: Honey Processed Sun Dried
Suggested Roast Level: Medium (Full City)
Tasting Notes: Milk Chocolate, Orange, Red Fruit, Honey
Enjoy a smooth body & citric acidity with notes of creamy milk chocolate, red fruit and honey.
Cup Score: 85
This elegant honey-processed coffee is balanced and bright, with depth from rich cocoa notes and levity from plum and lemon verbena.
A persistent throughline of wild honey adds complexity to the aromatics.
The body is satiny and viscous, the acidity is sweetly brisk, and the finish is long and lingering, centered around notes of cocoa and honey.
About San Diego Mill
Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time it has taken a leading role in working with producers to ensure good community relations and sustainable production.
About Honey Process
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.
As the average farm size of three hectares in the Tarrazú region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego wet mill. These are carefully selected during the harvest, based on their farm condition and cherry ripeness.
This coffee was selected for its incredibly exceptional cup profile.
Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries, once the coffee is depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way.