This Rainforest Alliance Certified black honey processed coffee comes from Finca El Rinconcito in El Cedral, Aserrí, produced by farmer Armando Masis at 1500 meters above sea level. The farm is part of the esteemed La Minita Estate network and represents a continuation of generations of coffee culture in the Masis family, with a strong commitment to environmental sustainability and quality.
The black honey process represents the most intensive level of honey processing, where nearly all of the mucilage remains on the beans during drying. This creates maximum sweetness and body while requiring careful attention during the 15-day sun-drying period at Beneficio Rio Tarrazú. The Catuai and Obata varietals thrive in this region's microclimate, producing beans that develop complex sweetness during the December-January harvest.
The black honey processing creates distinctive caramel aromatics and sugar cane sweetness, complemented by gentle spice notes and bright citric acidity. This processing method sits between natural and washed coffees, offering the clean brightness Costa Rica is known for while adding the body and sweetness that honey processing provides—demonstrating the innovation and quality focus that defines modern Costa Rican specialty coffee.
Cupping Notes: Caramel aroma with light sweet spice flavors; sugar cane and citric acidity; short and pleasant aftertaste with balanced sweetness.