Fresh Roasted Costa Rica Volcan Azul
With Nuances of Smooth Yellow Honey, Aged Rum
Bright, clean, balanced. Known to be the best Costa Rican Single Estate Honey Coffee; refined by Alejo Castro Kahle, this coffee has a smooth yellow honey and aged rum undertone. Honey Process – skin and pulp are removed, but some or all of the mucilage (Honey) remains
100% Estate Grown Regional Costa Rican Arabica Coffee, Strictly Hard Bean, Shade Grown, Hand Picked Coffee using sustainable growing practices, natural organic fertilizers, no herbicides & non-chemical pest control.
Cafe Cortez is a 3rd generation Costa Rican coffee company. The family has known and loved coffee and the land since birth. This honor of their land and country have let them to respect and protect the environment as well as respect their workers and pay them a fair wage, as reflected in their More Than Fair Certification.
Taste the Difference of Fresh Roasted Coffee! All of our roasted coffee is heat sealed in high quality, heavy duty, stand up bags with one way valves for absolute freshness. We have dedicated ourselves to providing our customers with the finest beans roasted in small batches to meet each order. That means that each batch of coffee is custom roasted for your order and packaged by hand. This ensures your coffee is truly the freshest, best tasting coffee for your cup.
Costa Rica Volcan Azul Coffee
Nuances of Smooth Yellow Honey, Aged Rum
*There are two main processes for removing the flesh of the coffee cherry from the seed so that it can be dried. In a typical wet process the flesh is first removed, then the coffee seed is dried. The natural process, also known as the dry process, involves drying the coffee fruit whole before removing the flesh. The honey process involves components of both methods. Honey processing does not involve honey. The roasted beans you grind and brew are only the seed of the coffee fruit. The sticky, sugary layer beneath the skin is called the mucilage. In honey processing the skin is removed but the mucilage is left on the seed to dry. It is the sticky texture and the golden amber color of the mucilage reminiscent of honey that led coffee producers to name this method the honey process
Drying the mucilage on the bean allows it to be mechanically removed without requiring the water consumption of a final wash. Honey processing imparts unique flavors and aromas to the coffee. Some of the most exciting flavors and aromas of great coffee are created during the fermentation of pectin and sugars found in the mucilage. The honey process capitalizes on this stage and imparts unique flavors which can turn an unremarkable coffee into a truly great one
Net Weight: 16 oz (454 grams)
Roast: Medium (14% Weight Loss)
Region: Poas Volcano
Producer: Alejo Castro Khale
Tasting Notes: Smooth Honey, Aged Rum
Brewing Recommendations: Drip (Chemex, French Press, V60)