ASOPROAAA, Costa Rica - Espresso

About This Coffee

Honey processing is often misunderstood, with many assuming it involves actual honey. In reality, the term refers to the sticky mucilage layer between the coffee bean and cherry, which is left on during processing, unlike in washed methods where it's removed. This technique sits between natural and washed processes. There are four types: white, yellow, red, and black honey, each varying by how much mucilage is retained and drying time. White retains about 50% and dries quickly, while black retains 100% and can take up to 15 days. Black honey requires careful handling—using raised drying beds and frequent turning—to avoid over-fermentation and mould. All of this extra effort, even before the coffee has been roasted, contributes to the final profile you will experience in the cup. Expect a much richer body, sweeter fruit flavours, and enhanced depth. This particular coffee retains a delightfully balanced profile and particularly silky creamy body, with the fruit flavour coming through as zesty orange peel with mild citric acidity. The espresso roast is slightly more developed, enhancing its sweetness and body. Notes of sweet dried fig and rich cacao nibs create a familiar, easy-drinking profile, elevated by clarity and a zesty punch.