Costa Rica Yellow Honey

Spring has finally sprung again. After a long cold winter we are really longing for warmer days and the joy of going out. For a good start this year, we have a new coffee that we think goes well with the changing of the seasons. Perfect for an Easter brunch or to accompany a lovely Easter Cake.

This coffee from Costa Rica is processed according to the Yellow Honey method. This gives the coffee a full body and sweet notes of caramel. The coffee has a good aftertaste with notes of milk chocolate and hazelnuts.

Origin: Finca Frailes, Costa Rica

The three good friends who together manage Finca Frailes have been coffee farmers all their lives. They are also the second and third generation in the family to grow coffee. They planted the farm with coffee plants 30 years ago and have regularly renovated the plantation. In this way it is a growing and thriving coffee plantation that has grown in size in a healthy way. The three friends mainly focus on the Caturra and Catuai varieties, which form a solid basis for the special processing methods they like to experiment with. As a result, they always achieve a better result.

Yellow Honey

Now they have made a very special coffee with the yellow honey processed method. With this method, only the skin is removed after picking, leaving the mucus/pulp around the beans intact on the bean. Then the beans go to the drying patios. These are a kind of beds where the coffee beans with their slimy layer are laid to dry. On these drying patios, the coffee is raked every hour to allow even drying and prevent rot. The average drying time of these coffee beans on these drying patios is approximately 8 days. So that is a lot of days, a lot of work to make a nice taste of coffee for us.

Technical details