Costa Rica - El Higuito HoneyHorsham Coffee Roaster
Tasting Notes: Red Apple, Lemonade, Caramel with a creamy milk chocolate body
Brewing: This coffee works well with all filter brewers and espresso. For filter we recommend a 1 - 16 brew ratio, and for espresso a 1 - 2.5 brew ratio.
We are super excited about the first of our direct relationship Costa Rican coffees from the 2019 harvest. We source our Costa Rican coffees directly through Selva Coffee, a small exporter from Costa Rica.
This coffee comes from a small family farm that has been producing speciality coffee since 2016. Luis and his wife Rosemary started their micro mill, Montanas de Oro in 2016 to enable them to process small microlots from their 2 hectare farm in the Leon Cortez region of Tarrazu. They grow both Caturra and Catuai and produce a range of different microlots that include washed, honey and naturals.
We selected a honey processed lot from a range of samples sent to us just after the harvest. This one really stood out with great balance and excellent sweetness and fruit character.
The coffee for this microlot was first hand harvested to select only perfectly ripe cherry. After harvesting the cherry is left to rest in large tanks overnight. In the morning the cherry is depulped to remove just a small amount of fruit. The idea is to leave a significant amount of mucilage on the coffee, sometimes referred to as a 'red honey' process. After the pulping stage the coffee was dried on raised beds. To avoid over fermentation the coffee was turned every 30 minutes to ensure even drying and to prevent the build up of mold. The total drying time took approximately 12 days.This is stunning example of a high scoring Costa Rican honey process coffee.
Preparation – Honey
Location – Leon Cortez, Tarrazu
Altitude – 1700 masl
The honey process gives it a fluffy cloud quality with a balanced acidity with a grounding of caramel that honey-coats the middle and back of the palate before rinsing down my gullet and leaving me with a breath of pure satisfaction.
My coffee was freshly roasted & arrived quickly. Any queries were answered on the same day or the following day.
I brewed my coffee using 2 different methods, V60 & made Moka Pot lattes. Both have been delicious; the v60 method especially has been smooth and sweet.
You've made a returning customer :)
Great coffee with a lingering caramel finish. Works perfectly with both espresso and filter brewing. Many thanks again Dudley for your kind explanation about the roasting process.
Such a clean vibrant tasting coffee - I love the coffee made with an AeroPress - or cafetiere using freshly ground beans.
Costa Rica - El Higuito Honey