The “honey processed” method instead of traditional “washed processed” means that the coffee fruit (called "honey") was allowed to remain on the bean for longer than normal, which causes the sugars and fruitiness to soak into the bean. A Black Honey is the longest process, making it the most intense and fruity. Red Honey is one step less, then Yellow Honey, then White Honey.
This is the black honey processed microlot from the famous La Pastora Estate in the Tarrazu region of Costa Rica. This coffee has no bitterness, some tangy fruity notes, lots of acidity, a crisp juiciness, and a really nice cocoa finish.
The attention to detail with this coffee is fantastic and we are amazed at how drinkable it is!
Costa Rica La Pastora Black Honey: Tangerine, Cherry, Tart, Cranberry, Cocoa aftertaste