Type: 100% Arabica • single origin
Producer: La Angostura
Processing method: white honey
Quality Score: 85
Cup: balanced, smooth, mildly floral with brown spices notes and light citrusy acidity
Net weight: 250 grams
Bag size: roughly 19 x 11 x 8 cm
Out of stock
Coffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population.
In 1933, the national coffee association, Icafe (Instituto del Café de Costa Rica), was established as an NGO designed to assist with the agricultural and commercial development of the Costa Rican coffee market and scientific research into Arabica genetics and biology, plant pathology, soil and water analysis, and oversight of the national coffee industry. Costa Rica differentiate itself through the diversity of coffee profiles and the proliferation of micromills, that individual producers or groups of smallholders build in order to control the processing and lot separation of their coffees.
There are two main processes for removing the flesh of the coffee cherry from the seed so that it can be dried. In a typical wet process the flesh is first removed, then the coffee seed is dried. The natural process, also known as the dry process, involves drying the coffee fruit whole before removing the flesh.
The honey process involves components of both methods. Honey processing, a kind of hybrid of a washed and pulped-natural process that originated in Costa Rica, has been more and more popular and prevalent among fine, lot-separated specialty coffees, though the term “honey” and its variations will vary from mill to mill based on their techniques. Honey processing does not involve honey.
The roasted beans you grind and brew are only the seed of the coffee fruit. The sticky, sugary layer beneath the skin is called the mucilage. In honey processing the skin is removed but the mucilage is left on the seed to dry. It is the sticky texture and the golden amber color of the mucilage reminiscent of honey that led coffee producers to name this method the honey process. Honey processing imparts unique flavors and aromas to the coffee.
Some of the most exciting flavors and aromas of great coffee are created during the fermentation of pectin and sugars found in the mucilage. The honey process capitalizes on this stage and imparts unique flavors which can turn an unremarkable coffee into a truly great one.
|Dimensions||19 × 11 × 8 cm|