Alex 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.

In honey processing, some or all of the fruit layer surrounding the coffee bean is left on as it dries. White honey means most of that fruit has been removed, leaving just enough to add sweetness without overwhelming the cup. At most farms, that's a careful balancing act. At Santa Teresa 2000, Alex told us the elevation does a lot of the work for him. At 2,100 meters, the cold nights slow drying and oxidation down naturally, and white honey is basically what all their coffee becomes unless he intentionally pushes it toward a red or yellow honey. The climate that makes his farm one of the hardest to get to is the same thing that makes his coffee taste the way it does.

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.