El Mango Honey

FLAVOR PROFILE Cherry, cola, red apple  VARIETIES Catuai, Caturra PROCESS Honey ALTITUDE 1,500 masl SUPPLIER/IMPORTER Relationship/Covoya We’re back at El Mango, with our 3rd and final coffee this year from the Ureña-Rojas family’s farm in Costa Rica—this time with a honey processed lot. Instead of removing all the fruit right after picking, the honey method leaves a sticky layer of pulp clinging to the beans as they dry. It’s a slower, more hands-on process that develops deep sweetness and layered fruit character in the cup. At 1,500 meters, El Mango’s cool climate and dappled shade let the coffee dry gently, giving the sugars time to shine. This is by far the largest lot we purchased from Don Régulo and his family this year. We found it to be a standout, combining lively fruit flavors with the sweetness of caramelized sugars