Costa Rica Tarrazu Black Honey Black Honey Technique
This coffee comes from the Scenic Route, our new collection of limited edition, specialty coffees. Scenic Route is a coffee exploration of the road less traveled. We will be adding other unique coffee offerings to the Scenic Route collection in the coming weeks. Stay tuned!
About the Honey Technique
Three similar yet different methods, Yellow Honey, Red Honey and Black Honey have come to be more common in recent years. This “honey” technique falls between the traditional beans “dried in the fruit”, natural, and the fully washed way of handling coffee cherries. In the standard best practices way, the coffee cherries are carefully hand selected from the coffee fields, to assure the quality of the coffee as only the real ripe fruits are hand-picked by the coffee’s pickers the coffee cherries arrive at the micro mill, they are carefully weighed, floated, processed, peeled, pulped and fermented until they get the fermentation level appropriate for the desired technique/method. Meaning keep a varying level of “musilago” on the coffee beans during each process. After which, either method of drying coffee, Africans beds or patios may be used.
Black Honey Technique
The Black Honey process is similar in the steps for the Red Honey. The difference is the amount of time of rest, or hours that the coffee ferments. Black Honey rests 30 to 40 hours in the tanks of fermentation while the enzymes to impart flavor to the beans. Actual time depends on the weather and temperatures of the day. Fermentation is complete according to the expertise criteria of the person in charge of the coffee mill. The coffee is then moved without washing to the raised beds or patio to begin the drying phase.
Nutty, wildflower honey, red grapefruit, red plum and toasted marshmallows. Light body with medium acidity.