Altitude
Farm altitude of all eight coffees. The higher coffee grows, the longer the cherry ripens and the denser the bean.
Costa Rica · Tarrazú · Honey
Thaw
Honeyed, gentle, warm
Tasting notes
- honey
- apricot
- cane sugar
Yellow honey: the skin is removed but part of the sweet mucilage stays on while the beans dry. Calm acidity, dense sweetness — for filter and milk drinks.
Passport
Where this coffee comes from
Tarrazú is a highland area in Costa Rica where many farms process their harvest at their own micromills. In the honey process the skin comes off the cherry, and the bean dries with the sticky layer of fruit still on it. The result is honey and apricot, a warm sweetness like the first spring day after a frost.
- Country
- Costa Rica
- Region
- Tarrazú
- Producer
- Family farm micro-mill
- Altitude
- 1,500–1,900 m
- Varieties
- Caturra, Catuaí
- Process
- Honey
- Harvest
- December – March
- Roast
- Omni: filter and espresso
- SCA score
- 85–86
Process
Honey: only the skin comes off; the sticky layer of fruit dries with the bean. More sweetness, soft acidity.
Observations
Observations
Flavour profile
Scores on a 1 to 5 scale from our cupping.
- Acidity
- 3 of 5
- Sweetness
- 5 of 5
- Body
- 3 of 5
- Bitterness
- 2 of 5
- Finish
- 3 of 5
Harvest
- Jan — harvest
- Feb — harvest
- Mar — harvest
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov
- Dec — harvest
Recipes
How to brew
V60 dripper
- Coffee
- 15 g
- Water
- 240 g
- Ratio
- 1:16
- Temperature
- 93 °C
- Time
- 2:40–3:00
Espresso
- Coffee
- 18 g
- In the cup
- 40 g
- Ratio
- 1:2.2
- Temperature
- 93 °C
- Time
- 27–30 s