Costa Rica Honey Process

We are excited to offer a very special coffee from Costa Rica, a Honey processed coffee (or semi-washed). The Honey process is a way of curing the coffee. The mucilage of the coffee cherry that coats the parchment is left on during the drying stage. The coffee is picked, depulped and moved to patios where it cures 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. To learn more about the Honey process, click here.

Order a bag or two of this stunningly delicious coffee today. We donate a part of our proceeds from the sale of this coffee to the Ecological Research Group at the Meadows Center. To find out more about the organizations we donate to, please visit our Giving page.