Costa Rica Enrique Geisha Honey
Coffee producer Enrique Romero Chacón started the small washing station Tributos del Ota Milenio in the Tarrazu region in 2017. His vision is to select and process better coffee from the family's various farms. At this particular Geisha, all the berries have had at least 20 Brix sugar when picked, which guarantees a sweet and complex coffee. The coffee has then been slowly dried in its own sugar, first in a basin, then on raised drying beds. The coffee is in constant motion, so that it dries evenly. In the coffee we find complex tones of vanilla, fresh apples, citrus and in the aroma jasmine. An extremely citrusy and in every way juicy and refreshing coffee.
THE HONEY METHOD
In the honey process, the skin of the berry is removed but part of the sugar layer is kept intact. This "mucilage", which is sweet and sticky like honey, remains on the beans as they are dried. The amount of sugar that remains during fermentation and drying, after being mechanically washed, gives different varieties of honey, from white and yellow honey, to gold, red and black honey coffee. The more sugar that remains upon drying, the more the fermentation affects the character. This particular lot is a so-called "Red Honey", where parts of the sugar have remained during drying.
Enrique Romero Chacón
Raised drying beds