Costa Rica Honey Process

In the last 10 years or so Costa Rica Honey Processed coffees have exploded on the specialty coffee scene and dominated many awards and contests.

Costa Rica has a long and rich history in the luxury and textile industry, creating a higher standard when the region began growing coffee. They’re frequently ahead of the curve when it comes to efficiency, sustainability, and quality. The average farm size of this coffee is just 3 hectares, and it supports wild Jaguars in the area.

We first started purchasing this coffee around 2019 for use in various blends, and it quickly became clear it demanded itself as a single origin. Much like a naturally processed coffee, honey processed coffees leave SOME of the thick coffee cherry fruit on the seeds before drying on raised beds, imparting SOME of that funky fruit flavor, not all.

Expect some sparkling acidity on this coffee, at its best like champagne. There’s some nuttiness to it paired with unique fruit flavors like nectarine, peach, and guava. This is a great daily drinker, makes for a wild lighter espresso shot, and overall is an incredibly unique and fun coffee.