Costa Rican single-origin specialty coffee — honey processed for natural sweetness and stone fruit complexity.
Our Costa Rican Honey Processed Coffee is a single-origin showcase for what specialty processing can do to a coffee's flavor profile. Sourced from Costa Rica's high-altitude growing regions — where volcanic soil, consistent rainfall, and cooler temperatures create some of the most refined coffee in the world — this bean is then honey processed, which is where the distinction happens.
Honey processing sits between washed (clean, bright) and natural (fruity, fermented) methods. The cherry skin is removed, but some of the sticky fruit mucilage — the "honey" — is left on the bean during drying. The result is both clarity and sweetness simultaneously: ripe peach and apricot notes, a honey-like sweetness that is entirely natural, a mild brown sugar quality, and a smooth, round body that finishes clean. Medium-roasted to preserve the processing character without masking it with roast development.
This coffee rewards careful brewing. A quality pour-over or Chemex with filtered water at 200°F will reveal the honey-processed character at full intensity. Grind medium-fine, brew slowly, and the stone fruit and honey notes emerge gradually as the cup cools. Sourced transparently and roasted in small batches in Kingston, Tennessee, within 24–48 hours of your order.
Flavor Notes: Honey sweetness, ripe peach, apricot, brown sugar, smooth body
Roast: Medium
Caffeine: Moderate
Process: Honey Processed — natural sweetness, stone fruit complexity
Origin: Costa Rica, high-altitude growing region
Best For: Pour-Over, Chemex, AeroPress
Available: Whole Bean, Ground | 8oz, 16oz