This honey-processed lot comes from Coope Tarrazú, a large farmers cooperative in Tarrazu. The coop has existed for over 50 years, and today works with more than 3,000 coffee producers; their central mill is the largest coffee mill in all of Costa Rica, employing over 250 workers during the season.

In 2013 the cooperative decided to invest in its own farm, Finca Tirra, to produce specialty lots alongside the wider range of coffees produced through their central milling operation. They produce primarily honey and natural processed coffees; this particular lot is honey processed.

During the honey process, a portion of the fruit mucilage is left on the seed during the drying process. You can think of it as a hybrid between the washed process (where all the mucilage is stripped before drying), and the natural process (where the coffee cherry is dried as a whole before the seed inside is separated).

The end result is a coffee that has the pleasant acidity we associate with washed coffees, alongside deeper sugary-sweet flavors, tending towards the heavier end of the spectrum (honey, caramel, brown sugar, etc)