Heredia Costa Rica

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Flavor profile

This Costa Rican coffee from the region of Heredia, Centra Valley is a yellow honey process. The mucilage was left on the seed for an extended period of time, and then sun dried. This leads to a sweet and thick body, and sometimes fruitiness and complex acidity. Roasted lightly, this bean delivers a ton of sweetness, like maple syrup - along with nuttiness and cocoa powder finish.

Maple syrup, almonds, cocoa powder, black tea

Heredia Costa Rica

Heredia, Centra Valley, Costa Rica Yellow Honey Process


Heredia Costa Rica

La Union (processed at Cerro Alto micromill )


Heredia Costa Rica

Heredia, Centra Valley, Costa Rica


Heredia Costa Rica

Caturra, Catuaí


Heredia Costa Rica

1600+ M


Heredia Costa Rica

Yellow Honey (dry)

This honey process coffee was produced at the Cerro Alto micromill in Costa Rica's West Valley region. This mill has been in operation for well over a decade now, a few of their lots in the past taking top seat at the Costa Rica Cup of Excellence competition. The mill itself is located in Heredia town, and processes coffee from it's four farms: La Loma, La Rosa, El Patio, and of course La Union. Altitude reaches 1600+ meters above sea level, and the farm is planted in Caturra and Catuaí cultivars. This, like all of our Costa Rican coffee, are sent to a dry mill on the other side of the valley in Alajuela, where they do a fantastic job pealing and sorting the green coffee. Fermentation of pulped coffee is not common place in Costa Rica, where they use mechanical demucilage machines (and a small trickle of water) to remove the cherry and fruit, leaving behind a layer of the sticky mucilage fruit with which the coffee is dried. This is commonly referred to as "honey processing", and the different colors are supposed to roughly correlate to the amount of fruit left intact - "Yellow" being less than 20%. Leaving any amount of fruit intact tends to promote fruited character in the cup, as well as body. When done right (like this coffee), there can also be mild acidity, and clarity more similar to washed coffee than all-out naturally processed. Honeys also produce quite a bit of chaff when roasting, which adds a slight challenge to visually monitoring the roast process. It's easily blown off post roast.


Conical Brewing method:25g coffee - 400g water (temp: 205 f ) - total time: 3:30 min
Espresso: 2:1 ratio recommended: 18g in 36g out.

Heredia Costa Rica

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