Costa Rica Red Honey El Coyote Typica

The "El Coyote" farm is run by Horacio and Alejandro Solis, in Tarrazu's Talamanca Sierra highland region, where they operate the Don Oscar micro mill, a name honoring their late father, Oscar Solis, who originally planted coffee on this land. Their farm is broken into 40 different lots, each with distinct demarcation, and a different mix of varieties. El Coyote is planted in Typica, Villalobos and Catuaí, and stretches upward of 2000 meters above sea level. This red honey process lot is a separation of Typica from the farm, which they have the least of and only amounted to 5 bags. "Honey" process method involves pulping the outer cherry while leaving the sticky fruit mucilage intact to the coffee seeds during the drying phase. It turns a reddish color when dry, which is how it got the name "red honey". We often find that red honey coffees have fruitier flavors than washed, and while I wouldn't call this coffee "fruity", it certainly offers fruit accents, along with body and rich bittersweetness. Honey process coffees tend to present darker when roasting, and also produce a lot of chaff. It's not hard to roast, per se, but you should pay closer attention to time and the audible snaps, rather than physical coloring for judging roast degree. 

This small, 5 bag lot is only available in 1# bags.