Costa Rica La Naciente

This "Full Honey" (also known as a black honey) processed coffee leaves a very nice fruit-esque character on the edges of your tongue. In this coffee, you will quickly perceive the tropical jam and apricot

Tasting Notes:

Tropical Jam, Apricot, Chocolate

Characteristics:

Origin: Costa Rica

Region: Tarrazu

Variety: Catuai, Caturra

Elevation: 1600-1800m

Process: Black Honey Processed

More about this coffee:

Nestled on the pacific slopes of the Talamanca Mountains, Sol Naciente grows coffee in cloud forest condition of Dota Valley. Arturo, the owner of this small family farm is an expert in honey processing. Black honey processing is considered the most labor intensive of the honey processes because the coffee must be sheltered from light during drying. Black honey retains a great deal of mucilage, so it takes longer to dry, as long as 2 weeks.