This honey-processed coffee from Costa Rica is an excellent combination of mildness and flavor. The honey-process offers some advantages compared to other drying processes. Water usage is lower than washed processing, and with a shorter fermentation period than natural-processing, the coffee acquires an acidity halfway between natural and washed coffees. In other words, the honey process enables the production of coffees with some of the unique characteristics of natural processed coffee in less time and with lower risks of unexpected effects such as over-fermentation.
This coffee cups well with several brew methods. Pourover and drip coffee are both excellent; we also especially enjoy this coffee brewed via aeropress.