Costa Rica Honey Process
Honey processed coffee with mild acidity, medium body, and hints of almond and cane sugar.
In the Honey process the mucilage of the coffee cherry, or coffee honey, that coats the parchment is left on during the drying stage. The coffee is picked, depulped and moved to patios where it stays at least one week. It remains on the patios to dry until it has reached the desired humidity. The Honey Process yields sweeter tasting coffees that are reminiscent of natural processed coffees. And, because of the shorter fermentation period the coffee acquires an acidity halfway between natural and washed coffees. The Honey process enables the production of coffees with some of the unique characteristics of natural processed coffee in less time and with lower risks of unexpected effects such as over-fermentation.
Established in 1888 the Beneficio San Diego Mill is the oldest operating wet mill in Costa Rica. In addition to its rich history and experience San Diego maintains its position as one of the top three mills in Costa Rica. It is constantly innovating and introducing state of the art technology to help it produce better coffees. Beneficio San Diego takes pride in striving for ever increasing efficiency and quality standards, while working with producers to ensure good community relations and sustainable production for years to come.
|Varietal||Caturra & Catuai|