Roasted - Costa Rica Red Honey

About the bean

A Costa Rican beauty. From the elevated slopes of Finca Vajusa Azul, this Red Honey blend serves the spirit of Costa Rican artistry — vibrant, luscious, vital. Weaving a tapestry of fruit sugars into the bean, the process draws out the sweet richness of the coffee while ensuring a crisp, clean finish.

This high-scoring Red Honey offers a flavour dance without overwhelming, its bright, sweet character well-suited to espresso and specialty brews. As a drip coffee at a City roast, we discovered our cup of bliss; clean and sweet with a gentler acidity, the fruit profile expressed beautifully in a long finish. Both preparations performed without any bitterness. Honey coffees command a higher price point due to the complexity of the process, but this lot is sweet to the taste and on the wallet. Enjoy!

Medium to Bold Body • Sweet • Balanced Depth

QUICK NOTES

REGION: Naranjo
PROCESS: Honey
DRYING: Sun-dried 
ALTITUDE: 1,400 - 1,600 masl.
FLAVOUR NOTES: Fruity. Raspberry. Pomelo. Passionfruit. Round Body. Crisp Acidity. Long Finish.
VARIETAL: Geisha, Ovata, Pacamara, Sarchimore, Villa Sarchi
CUPPING SCORE: 86 (Specialty Grade)
RECOMMENDED ROAST: City to Full City. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.

Beyond the Bean

Coffee from the mountainous Naranjo region in Costa Rica's famed and fertile Central Valley is considered some of the country's best, with several farms distinguished for Cup of Excellence caliber. The honey process is the middle ground between washed and natural (dry), where the cherry peel is removed, leaving some of the sticky mucilage while the beans dry. In the case of red honey, beans typically retain half of that sugary, gelatinous layer and are left out to dry longer than white or yellow honeys, producing a deeper, darker character that we find intensely delicious.