A unique, single-source microlot coffee with tasting notes of brown sugar and chocolate
The “honey” in this coffee’s name refers to the style of processing. After the coffee cherry is de-pulped – meaning, after the fruit has been stripped off of the beans – the sticky mucilage covering the beans is left intact, instead of being immediately washed away as it is with a “washed coffee,” or otherwise removed as in a “natural” process coffee.
Leaving that coat of “honey” on the bean gives the coffee a sweeter taste, with subtle notes of brown sugar and chocolate. Honey processing began in Costa Rica, and has spread to other countries in Central America and elsewhere. In addition to its distinctive taste, it has the environmental benefit of using less water during processing.
The Tarrazu region is the nursery of Costa Rican specialty coffees. It is situated 5,000 feet above sea level in the country’s highlands,where mountain slopes dominate the landscape.
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The best coffee i've had
Rich Honey Process
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Pure Coffee Club seeks out the finest specialty coffees from around the world. Our Master Roasters use their extensive expertise to find the best and rarest single source coffees and create the most exciting and well-balanced blends possible. The results are uniquely satisfying flavor profiles.