ORIGIN: TARRAZU, COSTA RICA
PROCESS: RED HONEY
NOTES: ORCHID, CARDAMOM, RED APPLE
Johel and Mathias won the 2017 & 2019 Cup ofExcellence in Costa Rica. They work closely with the Gesha variety and have been producing excellent crops that have been received well by the specialty coffee community. They pay careful attention to every detail in their processing methods and have been growing gesha with consistent results.
This coffee is grown in the Tarrazu region of Costa Rica at 1,800 - 2000 MASL. Processed as a red honey in the D’Nincho micro mill, and then dried for 15 days on raised beds.
The ‘honey’ process depulps the coffee cherry, while leaving some of the mucilage on the seed and left to dry. There are various classifications within the honey process itself by removing different amounts of mucilage for each type. Colors are assigned for the amount of mucilage has been left on the seed, ranging from white (no mucilage), all the way up to black (almost all), with red being somewhere in the middle.
The more mucilage that is left on the seed, the wilder the flavour profile in the cup.