Costa Rica: Jag Honey

FLAVOR: Berry, Cinnamon, Hibiscus, Rose Hips
BODY: Medium
ACIDITY: Bright
PROCESS: Anaerobic Honey
 
This lovingly curated Tarrazu green coffee blends San Diego Honey Process coffee and Anaerobic Process coffee from Cordillera de Fuego.
 
The Honey processing method started in Costa Rica but has since spread to other countries across the globe. In this process some or all of the mucilage of the coffee cherry – aka coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweeter profile than washed coffees.