Costa Rica H17 Honey Process Coffee, Medium Roast, Whole Bean, 16 oz

Costa Rica H17 Honey Process Coffee, Medium Roast, Whole Bean, 16 oz

Roast Level: Medium roast, balancing the original flavors with a roasted taste TESTED FOR MOLD, QUALITY AND SAFETY: Our coffee undergoes rigorous phytosanitary testing before export and lab analysis upon arrival to check for mycotoxins and mold. We then roasted at over 400°F, this meticulous process guarantees a fresh, safe, and impurity-free coffee experience. Region of Origin: Tarrazu, Costa Rica, where the coffee is grown on the Finca Las Mercedes farm Flavor Profile: Stone fruit, cocoa, and floral notes, creating a complex and delightful taste Processing: Honey process, resulting in a unique and bright acidity with a smooth body Discover the exceptional quality of Volcanica Coffee's Costa Rica H17 Coffee. This whole bean coffee is a unique hybrid of the Catuai and Ethiopia Sudan Rume varieties, known for its bright acidity and smooth body. The complex flavors include notes of citrus, caramel, and chocolate, making it a truly exquisite coffee that is sought after by coffee enthusiasts. The H17 varietal is grown by Finca Las Mercedes in Costa Rica and has undergone honey process on Africa raised beds drying for a distinctive taste.
Welcome to the enchanting world of Honey Process Coffee, where ancient techniques meet modern innovation to create a collection of coffees that epitomize sweetness and complexity. At Volcanica Coffee Company, we take great pride in presenting you with a carefully curated selection of Honey Process Coffees. Join us on this educational journey as we explore the unique processing method, flavor profiles, and exceptional qualities that make Honey Process Coffee a golden elixir that coffee enthusiasts cherish. The Honey Process is a time-honored technique that originated in Central America and has gained recent popularity among specialty coffee farmers. Unlike traditional processing methods, Honey Process Coffee retains a portion of the coffee cherry's mucilage during drying, resulting in a sticky, honey-like layer around the coffee bean. This provides a natural sweeter flavor.