Costa Rica Tarrazu Farami White Honey (200g)


Varietal:  Catuai, Caturra, Bourbon
Altitude:  1600-1700 masl
Process:  White Honey
Roast:  City+ to Full City
Tasting Notes:  Mandarin and honey, brown sugar in darker roasts; smooth and rich mouthfeel

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The name of the farm comes from the composition of the surnames: Fallas and Ramírez. Twenty years ago, thru a family heritage Mr. Fallas and Mrs. Ramírez began the production of coffee.

At the beginning, they joined the Santa María de Dota Cooperative as partners. In 2007 the company implemented the practice of Integral Teaching Farm, which allows the management of the soils in contribution with the environment and development of the organic materials. In 2010, the Ministry of Agricultural and Livestock recognized the environmental responsibility the company had, and collaborated to acquire a micro-mill, which contributed to their independence and direct selling of the golden coffee beans for export. The coffee produced is characterized by its high quality, the use of organic materials in the integral activities and its geographical location. To identify the coffee, in 2010 the commercial brand – FARAMI- was registered which represents their effort, familiar union and other shared values. The farm has recorded good results at the COE Costa Rica since 2013.

The honey process first came about in Costa Rica in the early 2000s. During the process, coffee is dried with some or all of the mucilage remaining on the parchment encasing the seed. Coffee cherries are picked, sorted, depulped, and then moved to drying patios or beds for various periods of time.

Because there is a little bit of fermentation happening in the short amount of time it takes for the mucilage to dry, coffees processed in this way feature a little more acidity than Pulped Natural coffees, but significantly less than in that of Washed or Natural/Dried-in-the-Fruit coffees.