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Black honey-processed Costa Rican from the Tarrazú highlands, where most of the fruit mucilage stays on the bean during drying. The result is deep brown sugar sweetness, golden raisin, and dark chocolate with a thick, syrupy body. Holds its own in espresso and stands up to milk.
$20.00/ 12oz
In stockGrind · Whole Bean
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How to brew this coffee
The black honey process leaves most of the fruit mucilage on the bean, adding natural sweetness and body. Let the method match that intensity.
The black honey process concentrates into a brown sugar bomb as a shot.
Best for: Brown sugar espresso shots
GrindFine (powdered sugar)
Ratio1:2
Water temp200°F
Brew time26–30 seconds
The honey process adds enough natural sweetness that you don't need to pull short.
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