We have a new Black Honey! It brings a brighter more acidic profile to the cup. A great coffee, though more acidic than last year’s crop.
The honeying process out of Costa Rica is similar to the Brazilian “pulped-natural” process. The cherry has the outer skin removed and a varying degree of the fruit’s mucilage is left on the bean. The degree of mucilage left results in either yellow, red, or black miel, or honey. The black honey variety has the greatest degree of the mucilage left on the bean.