Yellow Honey is also called "Miel" and is basically a style of processing coffee, between wet-process like our other Herbazu lot, and a Pulp Natural process. With yellow honey, there is a light layer of fruit from the coffee cherry allowed to remain and dry on the parchment coffee. It results in an interesting cup, often with more body, complexity, and slightly rustic sweetness. Cafetalera Herbazu is a well-known farm in the West Valley region, the Lourdes de Naranjo area to be exact. It is one of the early pioneers in independent, small mill coffee farms, the work of the Barrantes family. They grow a type of Villa Sarchi cultivar that they have used for so long, it has become their own mutation in a way. It's quite a short plant (Villa Sarchi is a dwarf mutation of Bourbon, as is Caturra). The mill and drying patios are right in the center of the farm, which ranges from 1550 to 1700 meters. I have been there a couple times and have always been impressed with how efficient and neat the mill looks, as well as the trees, which are kept well pruned and short. They don't employ much shade on the farm, and their particular type of Villa Sarchi seems adapted to this exposure. The wet-process lot we have this year of Herbazu is fantastic, as is the Yellow Honey lot here, although it was a smaller crop in general for the farm. It_‹_s a classic, citric Costa Rica flavor profile, vividly bright, but with some interesting modifications in flavor from the Honey process. The fragrance of the dry coffee grounds has (coincidentally) Bit-O-Honey candy sweetness, toffee, and citrus blossom accents paired with an interesting savory-sweet scent. The wet aroma has orange and Meyer lemon notes, with a graham cracker scent as well, malty and honey. The cup is dynamic, bright, with citrus juice adding a high-note zing to the cup, while there is a tenor-level flavor of caramel and barley sugar. I like the City+ roast level, but it might be too bright for some folks. In the slightly darker roasts levels (FC, FC+) a berry note emerges, so adding a bit more roast time to tone down the coffee a bit is always an option. It also balances out with more rest (48+ hours) and the body improves. This is an amazing cup, with a sour-sweet polarity that makes it a very exiting tasting experience. I find it is very versatile, and works anywhere from City roast, through the middle ranges, and into 2nd crack, if you are so inclined. Herbazu has produced some great coffee this year. We actually pulled some great SO espresso shots from this, although it is mightily bright.