Roasted - Costa Rica Red Honey (Coffee of the Week)

About 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. This high-scoring lot from second-generation farmers Julio and Salome at Finca Vajusa Azul is a classic red honey: berry and fruit-forward, with a clean yet zesty presence that is warm, dense and elegantly balanced.

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.

Fruity. Raspberry. Pomelo. Passionfruit. Round Body. Crisp Acidity. Long Finish.

QUICK NOTES

REGION: Naranjo
PROCESS: Honey
DRYING: Sun-dried 
ALTITUDE: 1,400 - 1,600 masl.
VARIETAL: Geisha, Ovata, Pacamara, Sarchimore, Villa Sarchi
CUPPING SCORE: 86 (Specialty Grade)
RECOMMENDED ROAST: City for more acidity, Full City was our sweet spot. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.

The roasted Coffee of the Week option is available as a City, Full City and Vienna roast profile exclusively.