Costa Rica Jaguar Honey

The honey process originated in Costa Rica and has since spread to other countries in Central America. In this process, some or all of the coffee cherry mucilage—or coffee honey—that covers the parchment is left on during the drying stage, giving the coffee a sweetness similar to that of natural-processed coffee. With an average farm size of three hectares in the Tarrazú region, this unique honey-processed coffee is produced by a community of farmers who deliver their coffee to the wet mill in San Diego. The cherries are carefully selected during harvesting based on the condition of the farm and the cherries’ ripeness. This coffee was selected for its exceptionally remarkable cup profile. Given the uniqueness and complexity of the honey process, no two honey-processed coffees are alike. This artisanal process begins with the strict selection of perfectly ripe cherries. Once the cherry skin is removed, the mucilage is left on to allow the natural sugars to enhance the coffee’s sweetness. The coffee is then dried on raised beds or African drying beds, allowing it to dry slowly. Country of origin: Costa Rica - altitude: 1,600–1,900 m - body: medium - acidity: medium - notes: ripe fruit, honey, red fruit aroma One Love Coffee is the first artisanal coffee roastery in the southern part of Bucharest. We roast in small 2 kg batches using well-defined profiles.