Honey Processed



If honeybees required a cup-of-joe at the start of their day, this coffee bean would “bee” their staple. Allowing some of the cherry pulp to dry along with its seed coats the bean with some extra sugary goodness. This sweetness can only be brought out by its lighter roast profile. Honey processed is seasonal depending on the region, so when it’s gone, it’s gone. Coffee is packaged in a 12 oz. bag.

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This is from the famous La Pastora estate in the Tarrazu region. and is a microlot of their honey process (pulp natural). Estates are starting to differentiate their different honey lots with a color, and while there isn’t yet a universal definition of the different colors, the basic idea is that it serves as a record for how long they allowed to beans to sundry. So this is a “yellow” lot of Costa Rica La Pastora Honey, of the bourbon varietal, and was imported by La Minita. They “honey processed” this lot of coffee by hand which means the “honey” (the fruit pulp) was left on the coffeebean in order to give it an extra dimension of flavor and sweetness.

Additional information

Weight 12 oz

Just Once, Please., Every 2 Weeks, Every Week


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