Sideyard Coffee: October 21 - Costa Rica 🇨🇷 Tarrazu Honey 🍯 Process
Hello Sideyard Friends,
This week's coffee is from the Tarrazu region of Costa Rica and it's a honey process. Honey processing was pioneered by Costa Rican producers and involves leaving some of the cherry mucilage on the coffee seeds during the drying and fermenting stage. The mucilage resembles the look and feel of honey (which is where this method gets its name), and it makes for a flavor profile hybrid of dry/natural processing and wet processing... fruitier than a traditional wet process, and cleaner tasting than a dry process. It so happens that this one is also smelling like honey, especially in the aroma of the dry grounds. The cup starts with a dark chocolate almond base note, followed by stone fruit and citrus sweetness, and a whiff of honey.
The origin track of the week is Maringa by Chavela Vargas. With her singular voice, Vargas' is known for updating the traditional machismo of mariachi and rancheras ballads with defiant, heartbreaking renditions reflective of her difficult childhood and fabled personal life.
Cheers,
Ryan