This small lot of coffee is grown in Tarrazu on Finca Higuito and is comprised of entirely Red Bourbon. The coffee was processed in the black honey method where more than 75% of the honey was retained and intact. Mucilage is a sweet, sticky substance that surrounds the seeds and translates to sweet, caramel flavor in the cup. More humidity and a slower evelopment in the process leads to black honey.

Region: Tarrazu
Altitude: 1650 meters
Cultivar: 100% Bourbon

Processing: Black Honey dried on raised bedsThis small lot of coffee is grown in Tarrazu on Finca Higuito and is comprised of entirely Red Bourbon. The coffee was processed in the black honey method where more than 75% of the honey was retained and intact through the entire drying process. This was confirmed with measurements throughout the process to ensure dark coloration of parchment which translates to a very sweet caramel like flavor in the cup.

Region: Tarrazu
Altitude: 1650 meters
Cultivar: 100% Bourbon
Processing: Black Honey dried on raised beds

8054487766

moorecoffee66@gmail.com

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