|Costa Rica Tarrazu San Lorenzo Candelilla Honey Processed|
|• Very well balanced cup
• Yellow fruit
• Super long and smooth after taste
|Another Costa Rican Honey Caturra.
The risk with Honeys, like with the Brazilian Pulped Naturals is that you loose some terroir, but at Candelilla, in the La Sabana San Lorenzo region, the Sanchez brothers get away with it and produce this super sweet and mellow bean.
In Honey processing they remove the skin and pulp, but keep the sticky, sugary ‘mucilage’ so it can dry on the bean. The name is derived from the honey-colored appearance of the beans after they have dried for a day or so. If performed carefully, with ripe cherry, this process can add perceptible sweetness and body to the final cup character of the coffee. Drying techniques are critical in the honey process, as mold and fungus defects can easily develop if the coffee is not properly and uniformly aerated.
The whole process takes a lot more time and space, and together with the extra drying on raised beds it becomes very expensive. We are very willing though to pay some extra bucks for such a sweet, clean and fruity coffee. Cheers!