Costa Rica - Red Honey by Jesus Mora Camacho

Small strawberry. Vanilla
Medium acidity
Creamy. Charming

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Composed of the classic duo "Catuai - Caturra", this coffee from the El Ciprès farm has been processed using the Miel Rouge method. By keeping the cherry flesh around the bean during drying, Jesus and his family accentuated the aromas of red fruits and vanilla.

A little more about this coffee:

“Is there honey in this coffee?” The answer is no ;) This drying method has been used for around ten years now, and each producer has their own technique. In the Red Honey method, the mucilage (the flesh of the coffee cherry) is left and the dried coffee is returned quietly in the shade, the humidity and heat allowing the mucilage to be "confirmed". The grain becomes sticky, hence the name Honey.

Costa Rica. Llano Bonito

Microlot. 1800m

Process . Red Honey