Costa Rica Tarrazu Honey Whole Bean or Ground:Whole Bean 300 masl are dried for

300 masl are dried for 12 to 15 days on raised beds

no two honey coffees are alike

an export business that fosters a new generation of passionate growers

Body: Medium

few pursue the formal certification process

Costa Rica Tarrazu Honey Whole Bean or Ground:Whole Bean 300 masl are dried forThe honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry or coffee honey that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural. As the average farm size of three hectares in the Tarraz region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego