Americas · Origins
Costa Rica
Very clean washing and the country of the micromills that popularized the honey process: citrus, honey and cane sugar.
- Altitude
- 1,200–1,900 m
- Harvest
- Oct – Mar
- Species
- Arabic
In the cup
- Citrus
- Honey
- Brown sugar
Costa Rica is small but very influential in specialty coffee. It grows between 1,200 and 1,900 m and harvest from October or November to March.
His great contribution is the honey process. The micromills, small plants of their own benefit, began to dry the grain with part of the mucilage. In Costa Rica these cafes are named by colors, depending on how much mucilage is left and how they dry: white, yellow, red and black honey. Today the term is used all over the world.
The washing is still the most common. It gives very clean cups, with citrus notes, honey and cane sugar.
- Tarrazu (Los Santos): the best known region.
- Western Valley, Central Valley and Three Rios: other areas with their own name.
It's a nice coffee to start in the filter. Try a yellow honey in V60 or Clever Dripper: sweet, round and easy to prepare well. If you compare it to a wash in the same area, you will understand immediately what the process brings.
Regions
- Tarrazú
- Valle Occidental
- Valle Central
- Tres Ríos
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