Costa Rica Honey Process

The Story

Costa Rica pioneered the honey process, and this red honey lot from the West Valley's Naranjo micro-region is a masterclass in the technique. After depulping, about 50% of the mucilage is left on the bean during drying—more than yellow honey but less than black—creating a controlled fermentation that takes 15-18 days on raised beds. Farm manager Doña María turns the beans by hand every 45 minutes during peak drying hours to prevent over-fermentation. The payoff is extraordinary: candied apricot sweetness, raw buckwheat honey depth, and a syrupy, almost liqueur-like body that clings to the palate. A process-driven coffee that tastes nothing like its washed neighbor.