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.

 

Reference

33585

Country

Costa Rica

Cupping Note

Cane Sugar, Light-Brown Caramel, Chocolate, Milk Chocolate, Marzipan, Walnuts

Variety

Catuai, Yellow Catuaí, Caturra

Quality

Specialty Microlot

Process/Preparation

Honey

Score

85.25

Packaging

GrainPro Bags 69kg

Certifications

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