Costa Rica – La Trinidad Honey
Process: Honey
Altitude: 1800 - 1900m
Roast: Medium
Strength: 2.5-3/5
Characteristics: Chocolate, coconut, pineapple, raspberry
Certification: Fairtrade
Further Information: The 'Honey Process' is a method of processing coffee cherries where the skin and pulp are removed. Honey processed coffees are less acidic, sweeter and have a fuller body than wet processed ones. The coffee is hand-picked and then pulped mechanically, leaving 70% of the mucilage on the bean; the cherry is agitated just enough to ensure even drying without any over fermentation.
The communities program has been running with Coope Tarrazu since 2012, and was designed to help promote the individual characteristics of the coffee in ‘micro-zones’ of the Tarrazu region. La Trinidad is one of those communities that each year contribute to our line up of Costa Rican coffees.
The coffee of the Tarrazú region is one of the most recognized in Costa Rica and in the world and represents 40% of the national production. This production is between 1,200 and 1,900 meters above sea level, in ideal climate and soil conditions for cultivation. Most of the plantations are under shade, with different trees in the area.