Producer: Beneficio San Diego Mill, Various Smallholders

Variety: Caturra and Catuai

Region: Tarrazú

Altitude: 1200-1750

Process: Honey

This fresh addition to our menu was grown in the Tarrazú region, an area well known for a terroir that produces beautiful complexity in the coffees grown there.

Many of our favorite coffees over the years have been produced in Costa Rica, so we are sharing a coffee with you that has many of the aspects we enjoy most from this specific growing region.

We’re enjoying it’s “roundness”, meaning that the high notes, mid-tones and deep notes are all balanced. Nothing is overpowering in the cup. The complex acidity experienced at the front is balanced by the sweet and full finish that lingers at the end of each sip.

(Additional Farm Information via Genuine Origin)

Beneficio San Diego – Costa Rica’s Most Innovative Coffee Mill

Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time, it has taken a leading role in working with producers to ensure good community relations and sustainable production.

Honey Processing

The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.

As the average farm size of three hectares in the Tarrazú region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego wet mill. These are carefully selected during the harvest, based on their farm condition and cherry ripeness.

This coffee was selected for its incredibly exceptional cup profile. Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries, once the coffee is depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way.