Costa Rica Sabana Redonda 25gorilla and submerged in an ethyl

and submerged in an ethyl acetate bath to remove caffeine

Variety / San Isidro

all with the tap of a screen

deliberate drying over 15–20 days allows the sugars in the mucilage to fully integrate into the bean

or a sweet and syrupy espresso

Costa Rica Sabana Redonda 25gorilla and submerged in an ethylBLACKCURRANT NOUGAT SMOOTH Oscar and Francisca Chacn are well known for pushing honey processing forward in Costa Rica, and the Black Honey is a process they developed themselves at Las Lajas Micromill. This particular lot comes from Finca Sabana Redonda, where cherries are hand sorted before being depulped and transferred to raised beds with all of the mucilage intact. Unlike other honey processes, "black honey" involves leaving the depulped coffee