Episode 726

This coffee has been processed at the ARBAR micromill using the White Honey process. Honey processing is somewhat similar to a Pulped Natural (but uses less water), falling somewhere in between a Washed and a Natural coffee both in terms of contact between the cherry mucilage and the bean during drying time and in the resulting flavour profile. The outer skin and fruit pulp is removed from the seed (bean) of the coffee inside, and it's left to dry.

The colour in the name refers to the amount of sticky fruit that's left on the surface of the seed after depulping - darker indicates more / lighter indicates less. This method can present some risk of over fermentation during processing but water is a precious commodity in this area of Costa Rica, so this method suits the location very well. Carlos definitely has the skills to pay the bills though so no worries about mucking up the Honeys at ARBAR!

Fresh lemon and lime gets a big spoon of white sugar here in this sweet but clean cup. Swinging into ripe apricot as it cools, the aftertaste adds a delicate cherry.

  • Country: Costa Rica
  • Region: Western Valley
  • City: Lourdes de Naranjo
  • Producer: Carlos Arrieta
  • Farm: El Oasis
  • Micromill: ARBAR
  • Altitude: 1,600 m.a.s.l.
  • Varietal: Caturra & Catuai 
  • Process: White Honey

Cupping Notes

Lemon, lime, white sugar

  • Clean cup: (1–8): 7
  • Sweetness: (1–8): 7
  • Acidity: (1–8): 6.5
  • Mouthfeel: (1–8): 6
  • Flavour: (1–8): 6.5
  • Aftertaste: (1–8): 6
  • Balance: (1–8): 6
  • Overall: (1–8): 6.5
  • Correction:(+36): +36
  • Total: (max. 100): 87.5

Roasting Information
Medium - through first, keeping it pretty quick, and drop at the end of the gap before second begins.

ARBAR Micromill

The ARBAR micromill is owned by the Arrieta Barboza family. That includes Carlos and Maria, and their children Yessica, Karen, Esteban and Jose Ignacio. Their house is right next to their micromill, which is laid out immaculately.


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