Process YELLOW HONEY PROCESS

Varietal and region CATURRA VARIETAL FROM ALAJUELA PROVINCE, COSTA RICA

JUICY, SWEET WINE

Husband and wife duo Oscar and Francisca Chacón own the Las Lajas mill and surrounding coffee farms in Alajuela, focused on high quality natural and honey processed microlots.

Cherry harvesting time is determined by Brix readings for maximum sweetness. After most of the fruit material has been removed, the seed is allowed to sun-dry with a layer of mucilage attached. With careful execution, this approach enhances fruit, body and sweetness.

This yellow honey microlot combines the elegance of high-end washed Costa Rican coffee with extra sweetness and a more rounded, juicy body.

BREWING PARAMETERS

Espresso

20g coffee; 40g water; 27-29 second extraction

Plunger

60g coffee; 1000g water; 6 minutes

Filter

15g coffee; 250g water; 2:30-3 minutes