Features:
- Treatment: Black honey
- Variety: Arabica - Region: Altura
- Elevation: 1700 meters above sea level
- Suggestion: Flowers, honey, berries
- Texture: Balanced
- Use: Drip - Espresso
- Roasting date 2-5 days
Description:
Discover a rich experience with Costa Rica Altura coffee, processed with black honey, sourced from an altitude of 1,700 meters above sea level, ensuring a balanced and authentic flavor. This coffee features a premium Arabica variety grown in the Altura region, reflecting the unique spirit of Costa Rica's natural landscape.
Flavor hints:
In every sip, you'll get wonderful floral notes with the sweetness of honey and the fragrance of berries, giving the cup a complete and harmonious experience.
Consistency:
Balanced, making it ideal for all occasions.
( Blackstrap processing is a coffee processing method in which the pulp is partially removed from the coffee beans, leaving a significant amount of the slime (or "honey") around the beans as they dry. Unlike washing or natural drying processes, the honey process aims to retain some of this slime, which affects the final flavor of the coffee.
Here's what makes the black honey process special:
Drying with high slime retention : After removing the pulp, the grains are placed with their slime layer to dry. In the treacle process, the grains retain much of this slime layer, more than in other processes (such as yellow or red honey). The grains are usually dried slowly, sometimes in the shade, to prevent them from fermenting too quickly.
Flavor Profile : The molasses process can result in a coffee with a more intense sweetness, often accompanied by fruity and deeper flavors compared to washed coffee. This method enhances the body, adds complex acidity, and creates a syrup-like mouthfeel.
A labor-intensive process : It is a labor-intensive process, as the beans require constant monitoring to ensure even drying and prevent spoilage. The drying period typically takes longer than other honey processes, ranging from two to three weeks.
Etymology : The term "black" in molasses refers to the color the grains acquire during drying, as the sticky layer becomes dark and viscous, similar in appearance and texture to honey.
The honey process originated in Costa Rica and has grown in popularity among specialty coffee producers for its ability to create unique, subtle flavor profiles without the intense fruity notes sometimes associated with the natural drying process.)