If you loved our red honey processed small batch coffee, Scarlet Honey, you’re in for a real treat. New to our small batch line, may we present to you another honey processed coffee — Amber Honey Costa Rica.
For a refresher, let us recap our Honey Process blog to remind you about why this processing method is the bee’s knees. Before the coffee beans can be roasted, the layers of the coffee cherry must be removed and the pits (beans) need to dry out. Two of the most common methods of removing the cherry and processing the coffees are: washed processing (which means fermentation and fruit removal in water) and natural processing (which means letting the coffees dry in the sun before mechanically removing the fruit). Honey processing lives in the middle. The cherry skin is removed but some of the fruit (called “mucilage”) remains on the beans while they dry on raised beds. The amount of mucilage left on the beans influences the fermentation and the ultimate flavor profile of the coffee.
Amber Honey features a 100% bourbon varietal grown and honey processed by the Guarida family at Hacienda Sonora in the Central Valley of Costa Rica. Hacienda Sonora Estate has been in Alberto and Diego Guardia’s family for more than a century. In the 1970’s when Alberto took over the farm, he began planting the majority of the land with coffee. In 1999 with historical low coffee prices, Alberto invested in a mill to be able to maximize his quality. In order to do so, he became a pioneer in very alternative processing techniques such as honey and naturals, as well as living proof of how different varietals can create different levels of complexity in the cup. Amber Honey is a beautiful testament to this. In a cup of Amber Honey, you’ll experience the sweetness of honey paired with the delicacy of rose and a green tea-like body, rounded out by the subtle acidity of delicate lemons.
After this coffee was hand-picked, it was separated for floaters, then pulped in Penagos to keep 100% of the mucilage. It was then patio dried for 9 days and rested for three days at the warehouse at 14% humidity. Afterwards, it was mechanically dried for better uniformity at temperatures that never exceeded 35°C. Once the coffee reached a moisture of 10.5%, it rested in parchment for two months before going through weight, screen, density and color sorting.
Mellow out and drink a mug of Amber Honey Costa Rica. Click the button below to snag a bag of this deliciousness.
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