Sideyard Coffee: January 21 - Costa Rica 🇨🇷 Honey Process 🍯
Hello Sideyard Friends,
This week's roast is a honey process* coffee from Costa Rica. Originally born out of a need to process coffee cherries with less water, honey processing originated in Costa Rica roughly 15 years ago before spreading to other Central American countries and beyond. The hybrid nature of the process really comes through in this roast–it's likely sweeter than it would be without the honey processing method, but it retains some cleaner flavor aspects of a washed coffee and has a decent amount of brightness/acidity. I'm picking up on the fruitier aspects (orange/citrus) as well as the milk chocolate feel and taste. We have a couple of extra 12oz bags as well as one remaining 16oz bag from last week's PNG/Colombia roast.
The origin track of the week is Bachelor, by the Costa Rica calypso musician Walter Gavitt Ferguson.
Cheers,
Ryan
*Honey process is a hybrid of washed and dry process. Unlike washed processing where all the cherry is removed before drying, in honey processing, some of the mucilage is left on the seed during the drying stage. There's no honey involved, but as it's drying the mucilage looks and feels a lot like honey. Hence the name!
This week's roast is a honey process* coffee from Costa Rica. Originally born out of a need to process coffee cherries with less water, honey processing originated in Costa Rica roughly 15 years ago before spreading to other Central American countries and beyond. The hybrid nature of the process really comes through in this roast–it's likely sweeter than it would be without the honey processing method, but it retains some cleaner flavor aspects of a washed coffee and has a decent amount of brightness/acidity. I'm picking up on the fruitier aspects (orange/citrus) as well as the milk chocolate feel and taste. We have a couple of extra 12oz bags as well as one remaining 16oz bag from last week's PNG/Colombia roast.
The origin track of the week is Bachelor, by the Costa Rica calypso musician Walter Gavitt Ferguson.
Cheers,
Ryan
*Honey process is a hybrid of washed and dry process. Unlike washed processing where all the cherry is removed before drying, in honey processing, some of the mucilage is left on the seed during the drying stage. There's no honey involved, but as it's drying the mucilage looks and feels a lot like honey. Hence the name!
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