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.
This is the a honey processed microlot from the Fasoli farm which is in the Naranjo region of the West Valley in Costa Rica north of the center of the country. This coffee has no bitterness, some tangy fruity notes, lots of acidity, a crisp juiciness, and a really nice honey flavored finish.
Juan Antonio Vega has over 30 years of coffee experience and his entire family is a part of the coffee growing team. The attention to detail with this coffee is fantastic and we are amazed at how drinkable and interesting it is!
Costa Rica Fasoli Red Honey: Citrus, Tart Acidity, Apple, Slight Nuttiness, Smooth Mouthfeel