Yellow Honey

Marianela



Marianela and her family have worked really hard to produce this Caturra coffee at 1800-1900 metres above sea level. The cherries are processed by removing the  skin and pulp, but some or all of the mucilage (Honey) is retained.  Coffee is then dried with some or all of the mucilage remaining on the parchment encasing the seed. Coffee cherries are picked, sorted, de-pulped, and then moved to drying patios or beds for various periods of time. Yellow Honey has the fastest drying time of about 8 days, after which, the coffee gets a light yellow color.
  
This batch is from the 2016-2017 harvest which is an important year for Marianela as she returned from a trip to the U.S, learning more about the process of cupping and raising awareness of the challenges that exist within the coffee industry for smallholder farmers. 
                                                                              
Flavor notes: apricot, lemon notes, crispy acidity, juicy, complex, good acidity and sweetness.
Altitude: 1,800-1,900m above sea level
Region: Tarazzu, Costa Rica
 

Related Items