Costa Rica - Copey 250g
Altitude: 2190 masl
Variety: Red Catuai
Process: Black Honey
Tasting Notes: Red apple, honey, macadamia nuts, sultanas
This special coffee is produced in the Tarrazu region of Costa Rica. What makes it so distinctive is the honey processing. The honey process is an “in-between” process where only the skin of the coffee fruit is removed and the seeds are dried with the mucilage still attached. It’s important to note that this process has nothing to do with actual honey that is created by bees. Some say it’s called honey because the drying seeds look like they are covered in honey while others say the resulting flavour is reminiscent of honey. While some people say that this process was first used in Brazil due to drought problems, Costa Rica has been a pioneer in the innovation of the honey process.