Name: Costa Rica Tarrazú – San Diego Honey
Brand: Kafiex Roasters
Price: 18.00 USD
Availability: OutOfStock

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Costa Rica Tarrazú – San Diego Honey

$18.00

Light roast. Limited release.

Sweet, balanced, and approachable, this honey-processed coffee from Tarrazú highlights the clarity and polished sweetness that have made Costa Rica one of the world’s most respected coffee origins.

Produced by smallholder farmers and processed at Beneficio San Diego, this lot reflects the careful coordination and quality focus found throughout the region.

The honey process preserves natural sweetness and body while maintaining a clean, structured cup. Expect milk chocolate, raspberry, and warming spice with a medium body and balanced medium acidity.

Coffee Details

Producers: Smallholder Farmers
Mill: Beneficio San Diego
Origin: Tarrazú, Costa Rica
Elevation: 1,200-1,750 masl
Varieties: Caturra, Catuaí
Process: Honey
Drying: African Beds
Tasting Notes: Milk Chocolate, Raspberry, Warming Spice
Body: Medium
Acidity: Medium
Roast Level: Light
Best For: V60, Chemex, Automatic Coffee Makers
Package Size: 10 oz (283 g)
Category: Modern
Availability: Limited Release

Producer and Origin

This coffee comes from Tarrazú, one of Costa Rica’s most recognized coffee-growing regions.

Coffee is grown between 1,200 and 1,750 meters above sea level, where elevation, climate, and steady cherry maturation support sweetness, clarity, and balanced acidity.

The lot is produced by smallholder farmers and processed at Beneficio San Diego. Established in 1888, San Diego is a long-standing Costa Rican mill known for its continued focus on modernization, quality, and efficient processing.

The mill works with farmers throughout Tarrazú and neighboring coffee-growing communities, coordinating cherry collection and processing to build clean and consistent regional lots.

Honey Processing

The process begins with the careful selection of ripe coffee cherries. After depulping, a portion of the fruit’s sticky mucilage remains attached to the parchment.

The coffee is then spread across African drying beds, where airflow and regular movement encourage slow, even drying. The sugars remaining in the mucilage contribute sweetness and texture while the careful drying process preserves clarity and structure.

Despite its name, honey processing does not involve adding honey to the coffee. The term refers to the sticky, honey-like mucilage that remains around the seed during drying.

Why Honey Processing Matters

Costa Rica played an important role in developing and popularizing honey processing throughout Central America.

The method creates a profile that often sits between washed and natural processing. It can provide more sweetness and body than a fully washed coffee while maintaining more clarity and structure than many natural coffees.

In this cup, expect: