Tier 1 - Costa Rica Tarrazu Honey Process Tier 1 Historically

Historically

and quality control

Once dried

mill managers constantly monitor heat and pH levels

The association is dedicated to increasing organic and biodiverse food production and food autonomy with the goal of helping its member families enjoy prosperity

Tier 1 - Costa Rica Tarrazu Honey Process Tier 1 HistoricallyTasting Notes: Raspberry, Plum, Almond, Clementine, Honey Elevation: 1750 Processing Method: Honey Process Varietal: Catuai The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry or coffee honey that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural. As the average farm size of three