This coffee has a very long name that probably requires a little bit of breaking down. Coming from the west valley in the region of Zarcero, this coffee is farmed by Finca Salaca and processed by the micro mill Monte Brisas. Whilst the owner has been farming for years, the micro mill is brand new and is only in its third year of production.
The honey process first came about in Costa Rica in the early 2000s and it was of great help to a region which always has issue with water availability. During the process, coffee is dried with some or all of the mucilage remaining on the parchment encasing the seed. These are now known as White Honey (removes the most mucilage), Gold Honey, Yellow Honey, Red Honey and Black Honey processing. Coffee cherries are picked, sorted, depulped, and then moved to drying patios or beds for various periods of time. The drying of the parchment with all the mucilage still attached has a direct impact on the cup’s sweetness. Black Honey is the most complex, rich in body, flavourful, laborious and expensive. It’s also the most at risk of over-fermentation. But generally, it has a very unique cup profile characterized by its sweetness, enhanced fruit notes and sweet acidity in the taste.