Costa Rica Naranjo Honey
Warning: Last items in stock!
This one is a great story. This crop is all from one farmer's field, up in the highlands of Naranjo. Carlos Mendez "honey processed" this lot of coffee by hand which means the "honey" (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness. Only 14 bags were produced like this, and we bought 1 of them.
This is a "White Honey" which is the shortest of the various honey processes. This still gives it soft mouthfeel and sweetness, but limits the complexity and fruitiness of the coffee. This one has really heavy body for a honey processed coffee, which is nice. The undertones of honey and flowers and apple are not overpowering, but just right. You have to think about it a little bit, but it's definitely there. The real selling point is that it is a light roast coffee without and sour or overly bright tones. No bitterness. So easy to drink. The overall smoothness and sweetness in the coffee is enjoyable. It's what I would describe as being a "soft" coffee.
By definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. If you have a drum roaster, don't preheat it above 350 degrees, and go lower if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. If in doubt, err on the side of being too light. Keep the roast under 15 minutes. If the bean temp gets over 400 degrees you start burning the sugars. They roast nicely in air roasters because its a faster roast. But again, make sure not to take it dark because it will burn pretty easily. Keep it light and enjoy the pure delicate flavor of a lightly processed coffee.
US Arrival July 2017
|3||$0.20||Up to $0.60|
|5||$0.40||Up to $2.00|