Cerro San Luis- Costa Rica, Red Honey.

Costa Rican Yellow Honey Process, the country that invented Honey still doing the best Honey processed coffees!

Second and final Costa Rican from us this year. Get in fast, these are the best singles to have through milk. 

Honey process uses less water via reduced washing of the coffee fruit. Coffees are processed until the skin is removed but not until the total mucilage (sticky layers of organic material covering the bean) is removed. Mucilage is the final protection of a coffee bean before the seed- also it has a sweetness in the cup profile because its sugars and glucose remain on the bean after processing.  

Costa has a long dry period and alot of growers needed their water reserves for coffee trees. Honey process was pioneered in Costa Rica to initally facilitate a washed flavor profile without the heavy water use. 

Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype. 

The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away.

Less chocolate than our First '26 Honey (Lajas). Brighter, a lighter weight and a longer finish. Expect Bright Orange/lemon citric acidity alongside Malic notes like Apple and Blackcurrant. filter I also got alot of Berry Notes- Raspberry and Blueberry. Drinks kind of like a washed Peru- but with a sweeter mid palette (again more berry). Which is probably down to the Honey Process boosting sweetness.