Costa Rica Tarrazú – San Diego Honey

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 most respected coffee-producing countries in the world.

Produced by various smallholders and processed at Beneficio San Diego, this lot showcases the careful coordination and quality focus that define the region. The honey process helps preserve natural sweetness and body while maintaining a clean, structured cup.

Origin: Tarrazú, Costa Rica
Producer: Various Smallholders – San Diego Mill
Varieties: Caturra, Catuai
Process: Honey
Tasting Notes: Milk Chocolate, Raspberry, Warming Spice
Roast Level: Light
Package Size: 10 oz (283 g)
Category: Modern
Availability: Limited Release

Producer & Origin

This coffee comes from Tarrazú, Costa Rica, one of the country’s most recognized coffee-growing regions. Grown at elevations ranging from 1,200 to 1,750 meters above sea level, these coffees benefit from the region’s climate, altitude, and steady maturation that support sweetness, clarity, and balance.

The lot is produced by various smallholders and processed at Beneficio San Diego, a mill established in 1888 that is described as one of the most modern mills in Costa Rica. The mill works closely with producers from Tarrazú and Tres Ríos, emphasizing quality, efficiency, and long-term grower relationships.

Processing

This lot is processed using the honey method, a style of processing that leaves part or all of the mucilage on the parchment during drying. This helps increase sweetness and texture in the final cup while preserving clarity.

According to the flyer, the process begins with the strict selection of ripe cherries. After depulping, the remaining mucilage is left on the coffee, allowing natural sugars to contribute to sweetness during drying. The coffee is then dried slowly and evenly on African beds or patios.

About Honey Process Coffee

Honey processing began in Costa Rica and has since spread across Central America. Though the name suggests added sweetness, it actually refers to the sticky mucilage left on the seed during drying. This style often produces coffees with a pleasing balance of sweetness, body, and clarity — qualities that have helped make honey-process Costa Rican coffees so popular.

Recommended Brew Guide (V60)

• Dose: 25g medium grind

• Water: 400g at 197°F

• Ratio: 16:1

• Pour: 75g → 125g → 150g → 50g

• Total Brew Time: 4:00–4:25
  (Grind coarser to speed up, finer to extend brew time.)