Costa Rica Yellow Honey Cafe de Mujer

This coffee of the Caturra and Catuai varieties is grown in Los Santos Tarrazu, Costa Rica’s main coffee producing region. It thrives between 1200-1800 metres above sea level. The specific honey process by which the beans are left with some mucilage on and washed (resulting in a honey like gooey texture before they are dried), gives this coffee its specific taste. The beans are then dried for a minimum of 8 days, which makes for a fruity coffee with hints of caramel, and notes of raspberries, blackberries  and cherries.