Roger Ureña • White-Honey-Processed SL-28

Honey processing creates coffee's sweetest profiles by drying the beans with the sticky mucilage intact. From white honey's delicate notes to black honey's wine-like complexity, this method balances washed clarity with natural fruitiness for uniquely sweet cups.

The "honey process" refers to the natural fruit layer that surrounds the coffee bean. During a white honey process, most of that fruit is removed, but a small amount is left on the bean as it dries. This careful balance allows producers to create a cup that combines the clarity of washed coffees with some of the fruited-sweetness found in natural coffees.​What makes honey processing particularly special is the level of precision it requires. Producers must carefully control drying conditions, turning and monitoring the coffee throughout the process to ensure the remaining fruit sugars develop properly without over-fermenting. Small adjustments can have a significant impact on the final cup, making white honey coffees a true reflection of the producer's skill and craftsmanship.​

Costa Rica knows what it takes to produce high-quality beans and has been doing so for over 200 years. Rich volcanic soil and diverse terrain create bright, clean cups ranging from Tarrazú's bold aromas to Occidental's fruity peach notes. But it's their cutting-edge research in coffee that really sets Costa Rica apart from the rest.