Costa Rica Cordillera del Jaguar Anaerobic Honey Blend 2022

Honey Process & Anaerobic Coffee Processing

Honey is a process that started in Costa Rica and has since spread to other countries across the globe. In this process some or all of the mucilage of the coffee cherry – aka coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweeter profile, close to natural processed coffee.

From the tree to the Mills, the coffee is picked, depulped and moved to patios or African beds where it will stay at least one week drying, until it has reached the desired temperature and humidity.

The Anaerobic process starts with selection of handpicked mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest ensures a high sugar content, which helps feed the anaerobic process.

At the mill, the coffee is depulped and put in air-tight, stainless steel tanks with the mucilage left on. The absence of oxygen stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic, which results in a very complex flavor.