Costa Rica Tarrazu Yellow Honey - Light - Medium Roast (Local pick up only)

The coffee reaches the micro-mill and the pulp is removed, leaving the grain's own mucilage (honey). It is dried in the sun for 15 days, making its honey concentrated. When the coffee reaches a suitable humidity point, it is stored where it rests for 2 months and then is peeled and packaged. 

Origin: San Lorenzo, Tarrazu, Costa Rica 

Coffee Farm: La Pacaya

Farm Size: 10 hectares

Variety: Caturra, Catuai

Altitude: 1500-1600m

Process: sun-dried 15 days

Tasting notes: green tea, sugar cane