Why you'll love it
Add some Costa Rica sunshine to your week with an exquisitely delicious coffee made using the Black Honey process. On initial sip, you're met with a strong chocolate aroma, followed by a delicious soft sweet Jasmine floral body and a dark caramel toffee finish. Simply put - it's a stunningly complex coffee you could sit for hours enjoying.
Perfect for
Filter coffee lovers, who like less acidity and more depth - Complex and distinct in profile, this is a delicious treat through the Moccamaster.
Espresso lovers rejoice - this coffee will provide rich dark chocolate with a sweet toffee finish.
Only available online for a very limited time, be sure to grab some of this coffee before it sells out.
Producer: William Mora Merno
Region: Tarrazu, Costa Rica
Varietal: Caturra
Process: Black Honey Processed
The Producers
Harvested from Finca Parritllia, in the highly prized Tarrazu region, this coffee has been grown and processed by William Mora Merno. His farm was named after the town where it was located 'Finca Parritilla'
Finca Paritilla was purchased by the Mereno family 35 years ago. Originally the farm was planted with other crops, however today, coffee production accounts for 20% of the hectare farm.
The Co-op
ASOPROAAA was born as a result of the devastating consequence of Hurricane Mitch in 1998, which wiped out the agricultural systems in Costa Rica. This coop was formed to help get coffee producers back into production. Today, the coop has over 1000 members and is internationally recognized as a world-renowned coffee producer.
What is honey process?
Honey processed coffees are a true specialty coffee, even before being expertly roasted. the green beans present sweet, fruity undertones, and balanced acidity with depth, depending on which honey process is used. The coffee cherry is peeled after being picked, but the fruit remains on the coffee beans. Depending on weather conditions, it can take 7-14 days for the fruit to dehydrate off the coffee bean, whilst sitting on sun-drenched patios. Since the bean is absorbing sugars during this time the coffee is typically full-bodied, complex, and naturally sweet. Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed.
Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey)
Black Honey: 100% mucilage left on, coffee turned only once per day
Perla Negra: Natural process, coffee is turned normally on raised beds
Alma Negra: Natural process, coffee turned only a few times a day on raised beds.
