Costa Rica, Tarrazú, San Diego

Origin: Costa Rica, Tarrazú, San Diego
Process: Honey
Roast: Medium
Notes: Chocolate, Nectarine, and Guava
Altitude: 1200-1750
Size: 12oz/340g

Shipping options are available when you purchase any 2 bags. Local meet ups still work well for us! Just add at least one bag to your cart and when you enter your address you will see this option if you live within 20 miles of our location. After your purchase we will reach out after your order and set up a time/place that works for you.

Feel free to contact us on social or mallycoffeeroasters@gmail.com with any questions!

More about this coffee:

San Diego isn't in Costa Rica... right? Correct!
Sand Diego is the name of Costa Rica’s most innovative coffee mill. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time, it has taken a leading role in working with producers to ensure good community relations and sustainable production.

Is there Honey in my coffee? Nope!
The honey process started in Costa Rica and has since spread to other countries in Central America. In this process the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural processed coffee.

Will this taste like other Costa Rica's? Maybe
As the average farm size of three hectares in the Tarrazú region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego wet mill. These are carefully selected during the harvest, based on their farm condition and cherry ripeness.

This coffee was selected by our whole sellers who focus on connecting us (the roaster) with outstanding producers). They chose to buy this coffee for its incredibly exceptional cup profile. Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries, once the coffee is depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on special mats, allowing the coffee to dry in a slow and even way.