Honey and red fruit on the dry aroma; sweet red-cherry and ripe-plum fruit on entry; caramel and brown-sugar sweetness through the middle with a hint of berries; a round, syrupy body; and a long, sweet finish.
Buying Tips
Red honey: More mucilage is left on the bean during drying, and drying takes longer than for yellow honey, giving richer fruit and sweetness while staying cleaner than a natural
Micromills: From the 2000s, many Tarrazú farmers built small mills to process and sell their own coffee, fueling the rapid growth of honey and other processes
Region: Tarrazú is Costa Rica's most iconic high-altitude region
Brewing Notes
Pour-over: Medium grind, 90–91°C, ratio 1:15
Clever Dripper: A 2–3 minute steep gives fuller honey sweetness and body