Costa Rica Jaguar Honey
Honey coffee is a process that started in Costa Rica and has spread to other countries in Central America. In this process some or all the mucilage of the coffee cherry – or simply coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweeter taste, close to natural processed coffee.
From the tree to the Mills, the coffee is picked, pulped and moved to patios or African beds where it will stay at least one week drying, until it has reached the desirable point according to temperature and humidity.
Cane Sugar, Light-Brown Caramel, Chocolate, Milk Chocolate, Marzipan, Walnuts
Catuai, Yellow Catuaí, Caturra
GrainPro Bags 69kg