This is the 2nd of 3 Honey process coffees we will bring you over the next two months called RED HONEY.
Just like the Yellow Honey, the RED HONEY comes from Dona Francisca and her husband Oscar Chacon. They are 3rd generation coffee farmers. Their farm is located in the Sabanillia de Alajuela in the Central Valley region of Costa Rica. Both Francisca and Oscar believe in preservation of the environtment. They were one of the first pioneers of high-quality honey and natural process coffees in Central America back in 2009 when they started experimenting with special processes. Water use at the mill is minimal, since their coffees do not undergo the washed process
THIS IS THE SAME BASE COFFEE AS THE YELLOW HONEY. The difference between Red Honey vs Yellow Honey is the amount of time the mucilage is allowed to dry on the coffee bean. Red is allowed to dry for 24hrs vs 12hrs for the yellow. What we have noticed is the flavors from the mucilage blend more into the natural flavor of the coffee. Instead of an intense "pop" of flavor with the yellow, you get more subtle, smooth sweetness of peaches and raspberries with the natural chocolate aftertaste.
Processing : Red Honey
Varietals: Catuai,Caturra,Villa Sarchi
Smooth bodied coffee with flavor notes of:
Orange, Peach, Raspberry, Melon, Chocolate