Product Info

• Region - Guascotoro, San Jose
• Varietals - Bourbon, Catuai, Pacas
• Elevation - ~1500 masl
• Process - Yellow Honey
• Roast Level - Medium-Dark

 This is the first honey processed coffee I've offered, outside of a high-end holiday purchase or 2. It's not what I expected, but in the best way possible. The coffee bean is dried in the sticky mucilage layer (the "honey") in between the parchment and the flesh of the coffee cherry fruit. As a result, I was anticipating something like a muted natural coffee - fruit forward, punchy, winey.  Instead, this was one of the smoother and lighter bodied coffees I've come across in quite some time, even at my relatively darker roast point. You take a sip, get the flavor for an instant, and then it's gone.  It's a whisper.  

I find it works best as a drip or French Press.  It pulls an attractive espresso shot.  Don't tell anyone I said this, but it works better in a flavored milk drink (like a certain popular autumn-themed beverage) than it does in an Americano (Canadiano - I see you up there!) or on its own.