honey drizzle is a sweet and balanced coffee from the tarrazú region in costa rica. this lot, composed of caturra and catuai varieties, has been processed as a red honey, resulting in notes of honey, nectarine and almond. the ripe, handpicked cherries are depulped, leaving the mucilage intact. after depulping, the beans are dried on covered patios for around 12 days. the beans are then transferred to a mechanical dryer for an additional 3 days. café la cumbre is a family-owned coffee company with roots going back over 90 years. in 2014, third-generation farmer minor jiménez abarca and his wife nancy gaitán cruz named it café la cumbre. minor, an agricultural engineer, focuses on sustainability and innovation—growing high-quality, balanced crops and using advanced drying methods. origin: costa rica region: san marcos, tarrazú farm: café la cumbre farmer: minor jiménez abarca processing: red honey variety: caturra & actuai altitude: 1650 m notes: honey, nectarine, almond suitable for: filter & espresso sourcing partner: grounds
