This coffee is Yellow Honey processed, which is just like the Pulped Natural method. The fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: water is a precious commodity in this area of Naranjo, so this method suits the location very well.
The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguileras are well-versed in this method and are some of the most skilled in Costa Rica.
A generous dollop of raspberry jam over a layer of marzipan sweetness makes this a deliciously sweet coffee. There's a twist of lemon zest along side the raspberry and then a soft greengage and white grape on the finish which keeps it fresh and clean and pulls you back for another sip.
- Country: Costa Rica
- Region: Western Valley
- Province: Naranjo
- Farm: Finca Licho
- Producers: Los Hermanos Aguilera
- Farm size: 28 hectares
- Coffee growing area: 9.10 hectares
- Elevation: 1,500 m.a.s.l.
- Varietal: Villa Sarchi
- Processing system: Yellow Honey
