Costa Rica West Valley Honey Anaerobic

Cerro San Luis Micromill is a family business run by two siblings and their spouses, who own and operate both farms and a small mill in the West Valley region. This lot is the Bourbon varietal which underwent red honey process and a very short anaerobic process (it doesn't taste anaerobic, but it may have added some fruit and acidity).  This coffee has no bitterness, some tangy fruity notes like papaya and white grape, a crisp juiciness, and a really sugary sweet finish with medium acidity. The attention to detail with this coffee is fantastic and we are amazed at how drinkable it is! By definition, a honey coffee contains more of the sugars of the coffee fruit, so it is a delicate bean that is susceptible to scorching. This particular one is tougher than I expected and not as finicky as some of the previous honey coffees we've stocked, but still, if you take it to a fast dark roast, you'll scorch it. Try to nudge the heat up gently, evenly, give it plenty of time to get through the 1s