Costa Rica Yellow Honey La Casona
Rounded sweetness in the lighter roasts, a vanilla note accents simple brown sugar, with flavors of sweetened coconut chips, a moderately tangy acidity, lemongrass tea, and spiced sarsaparilla aromatics.
Region: San Marcos, Tarrazu
Altitude: ~1900 masl
Processing: Yellow Honey Process
Certification: Farm Gate
This micro-lot was produced by Roger Solis, at the highest part of his farm, "San Francisco 1900", the peak reaching just above 1900 meters. This particular lot is a Yellow Honey process method, produced at Roger's micro-mill La Casona. Honey processing starts off the same as a fully washed, wet process coffee. Both are run through machinery that removes the outer layer of fruit, or coffee cherry. Where wet process coffee is then soaked overnight to break down and remove the remaining fruit mucilage that is stuck to the green coffee, honey processed coffee goes straight to the drying patio with the thin layer of fruit still intact. In Costa Rica, they adjust their machinery to leave behind more or less fruit, and the amount of fruit left behind affects the color tone as the coffee dries. Generally speaking, red honey has a thicker layer of fruit that dries to reddish-brown color, and yellow a little thinner, drying to more of an orangish color. Yellow honey can be a bit more fruit-forward than a wet-processed coffee from the same farm, but we thought this lot had the cup clarity and acidity of La Casona's mechanically washed coffees, fruits being more hinted at than overt. La Casona is located in the town of San Marcos is in the Talamanca Sierra highlands, Tarrazu, with peaks reaching as high as 3000 meters. It's an ideal micro-region and climate for growing coffee with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks.
Description from Coffee Shrub.