Ethiopia Anderacha Grade 1, Honey Process, Speciality Roast

Let yourself be carried away by the authenticity of Costa Rica with La Rosalia coffee, a specialty treasure grown in the Tres Rios region, a land steeped in the history of the Castro family. This exceptional coffee is the fruit of know-how handed down over more than a century, where every bean bears the traces of deep-rooted traditions and unfailing commitment.

But what gives this coffee its unique taste? It's the honey process.

The honey process, typically Costa Rican, plays a key role in the elaboration of this coffee.

The *Honey* (or “Honey”) process is a hybrid between washed and natural coffee, very popular in Costa Rica. The coffee cherries are pulped and thoroughly washed, leaving a small amount of mucilage around the beans. The coffee is then dried, and the drying process depends on the weather. In dry weather, it dries faster and remains clearer, while in cloudy weather, humidity slows down the drying process, causing oxidation of the sugars and a darker color of the mucilage. The result is a smooth, sweet, well-balanced cup.

Cup notes: Delicate, gourmet coffee with sweet, fruity notes of peaches, cherries, almonds and chocolate.

Region: Tres Rios
Altitude: 1550 meters
Cultivar: Caturra
Process: Honey preparation