Th3rdwave Directories
Cafés
Roasters
Coffees
Guides
Awards
Th3rdwave Coffee Club
Subscriptions
Current edition
Past editions
Shop
Advent Calendar
Coffee games
Th3rdwave Wallet
Loyalty cards
Gift cards
Th3rdwave for cafés
Th3rdwave for roasters
Get free coffee
Sol Naciente | Black Honey
Tarrazú is the most prestigious coffee-producing region of Costa Rica. Highland coffee is the main source of income for local people in this region.
This coffee is sourced from Sol Naciente, a small family-owned farm located in the Dota Valley in Tarrazú. Arturo, the owner, and farmer, is specialized in honey processing. This is one of the hardest and most demanding coffee processing methods. As Seth Taylor puts it, Arturo is a master of the raised beds in greenhouses.
The honey process involves removing the seed from the coffee fruit, because coffee is a fruit that grows like a cranberry, but leaving a portion of the mucilage behind. The amount of mucilage and the drying conditions determine the outcome of the honey process that we define by the use of colors. Black honey has the most mucilage left on the seed while drying. Red honey and yellow honey follow respectively reducing the amount of mucilage until white honey where almost no mucilage is left on the seed.
The black honey process gives a black cherry and dark chocolate flavor to this coffee. It also has a black raisin note and sweetness. It is full-bodied and beautiful.
This coffee is sourced from Sol Naciente, a small family-owned farm located in the Dota Valley in Tarrazú. Arturo, the owner, and farmer, is specialized in honey processing. This is one of the hardest and most demanding coffee processing methods. As Seth Taylor puts it, Arturo is a master of the raised beds in greenhouses.
The honey process involves removing the seed from the coffee fruit, because coffee is a fruit that grows like a cranberry, but leaving a portion of the mucilage behind. The amount of mucilage and the drying conditions determine the outcome of the honey process that we define by the use of colors. Black honey has the most mucilage left on the seed while drying. Red honey and yellow honey follow respectively reducing the amount of mucilage until white honey where almost no mucilage is left on the seed.
The black honey process gives a black cherry and dark chocolate flavor to this coffee. It also has a black raisin note and sweetness. It is full-bodied and beautiful.
Tarrazú is the most prestigious coffee-producing region of Costa Rica. Highland coffee is the main source of income for local people in this region.
This coffee is sourced from Sol Naciente, a small family-owned farm located in the Dota Valley in Tarrazú. Arturo, the owner, and farmer, is specialized in honey processing. This is one of the hardest and most demanding coffee processing methods. As Seth Taylor puts it, Arturo is a master of the raised beds in greenhouses.
The honey process involves removing the seed from the coffee fruit, because coffee is a fruit that grows like a cranberry, but leaving a portion of the mucilage behind. The amount of mucilage and the drying conditions determine the outcome of the honey process that we define by the use of colors. Black honey has the most mucilage left on the seed while drying. Red honey and yellow honey follow respectively reducing the amount of mucilage until white honey where almost no mucilage is left on the seed.
The black honey process gives a black cherry and dark chocolate flavor to this coffee. It also has a black raisin note and sweetness. It is full-bodied and beautiful.
This coffee is sourced from Sol Naciente, a small family-owned farm located in the Dota Valley in Tarrazú. Arturo, the owner, and farmer, is specialized in honey processing. This is one of the hardest and most demanding coffee processing methods. As Seth Taylor puts it, Arturo is a master of the raised beds in greenhouses.
The honey process involves removing the seed from the coffee fruit, because coffee is a fruit that grows like a cranberry, but leaving a portion of the mucilage behind. The amount of mucilage and the drying conditions determine the outcome of the honey process that we define by the use of colors. Black honey has the most mucilage left on the seed while drying. Red honey and yellow honey follow respectively reducing the amount of mucilage until white honey where almost no mucilage is left on the seed.
The black honey process gives a black cherry and dark chocolate flavor to this coffee. It also has a black raisin note and sweetness. It is full-bodied and beautiful.
Coffee origin
Country
Costa Rica
Region
Tarrazù
Variety
catuai
Altitude
1750 m
Farm
Sol Naciente
Producer
Don Arturo
Process
black honey
Tastes like
🍒
black cherry
🍫
dark chocolate
🍇
black raisin
Community reviews
😶
