Costa Rica Don Rafael Black Honey
While only a small percentage of coffee produced globally comes from Costa Rica, the farmers here are becoming increasingly known for their modern and often experimental processing methods. This is a Black Honey process coffee, where the skin and mucilage are mechanically removed and the coffee is laid out to dry for 4 days. Many of these experimental processing methods are the result of water conservation efforts.
This coffee comes from the Coffee NACE Micromill, one of the several farms owned by Eduardo Navarro Jiminez and his brother Juan Carlos Navarro Ceciliano. This is a very sweet and easy to drink coffee. It has a very smooth body with flavors of green apple, sugar cane, almond, and vanilla.
Region: Rosario de Desamparados Tarrazú
Altitude: 1350 MASL
Processing Method: Honey