Costa Rica El Moca White Honey

Honey Roasted Almond, Malted Grain, Green Apple, Caramel If you're into sweet coffees, you're going to flip for this pitch-perfect sugar-fest from the El Moca plot of Cerro La Cruz in Tarrazu. The Cerro La Cruz folks processed the coffee at their micromill, using a White Honey method. Cherries were first sorted, then depulped, before being put through a mechanical demucilager. This machine-born step differentiates the White Honey process from a strict washed process, which uses a fermentation step to clear away mucilage. In the cup, sweetness looms large. A honey roasted nut vibe presents first, and it's constant across the temperature range. Forming the core, a note of malted grain emerges. It's a thick, complex tone that blooms on the cool, eventually taking center stage as the cup's dominant flavor. Finally, a hit of caramel plays against some crisp green apple, lending just the right amount of acidity to balance the sweetness. This is a perfect daily driver, excellent for filter ap