How it is processed and what are its main features
After harvesting, the coffee is processed. From ripe cherries, the beans are extracted, usually two, separating them from the drupa. To do this there are several methods among which the best known are the natural process and washed process. Besides these two methods there are intermediate or alternative systems, such as semi-washed and the Honey process. The processes contribute significantly to accentuate and highlight in a case body and sweetness (in the case of the natural method) in another, aromaticity, acidity and cleaning in the cup. The honey process began in the early 2000s in Costa Rica, where traditionally the wet process was used and where the coffee showed generally very acidic flavor profiles. The goal was to improve the quality of production. The experiment gave rise to very complex aromatic profile, where body and sweetness are enhanced, instead reducing the acidity. The olives are picked clean and the grains, instead of entering into the tanks of water, as in the wet process, are exposed to the sun and air with the mucilage that surrounds them. This wet and slimy layer, rich in sugars and acids will help give the cup complexity and uniqueness. The drying times and the position in full sun or in the shade, as well as the movement of the grains, every 6/8 hour, are crucial to avoid unpleasant fermentation and to favor sweetness and aroma. During the drying time, it takes place the concentration of sugars in the mucilage and the grain becomes slippery and sticky. This phase involves five main differences, which contribute to the change of the beans according to the exposure time and the amount of mucilage retained on the grain:
Complexity, body richness, sweetness and intense aroma characterize this process, which for cost and time involved, makes sense when applied to specialty and free of defects coffee.
In our range Finca El Manguito Honey Process is prepared with this process