I was intrigued by the honey-roasting process described here, and boy does it translate to a delicious cup! Rich toffee/caramel and roasted chestnut notes hit you on the first sip through the middle palate, mellowing to a pleasant syrupy finish. For you fellow homebrewers, think an unhopped wort of Vienna and 120°L (SRM 17) caramel malts. The caffeine high has a decent curve to it - not too fast on the uptake, assertive yet manageable, and a smooth ride down. My brewing process (posted for science, not for criticism): 40g whole beans, hand-ground coarse for French press (coarser than standard) plus a pinch of sea salt. ~700mL steam-distilled water heated to 180°F. Bloom thrice (10 second intervals between each) and steep for 10-12 minutes.
Cerro San Luis Honey - Costa Rica
Cup Characteristics: Toffee sweetness, Pear acidity and a Syrupy body.
Now in their 8th year of milling their own coffee, the Delgados have excelled in perfecting the process of producing wonderful coffees. This year we are fortunate to have their full Honey processed coffee where the outer skin is removed using a mechanical de-mucilager eliminating the need for water. The beans with their mucilage (pulp) intact are then laid out on raised drying beds under a Solar dryer. The beans are turned by hand every hour for 8 hours a day creating a beautiful Honey like body. The care and love that Alexander and Sara put into their farm is evident in the resulting quality of their coffee.
PROCESS: Honey, Dried on Raised Beds
VARIETAL: Catuai, Caturra & Villa Sarchi
REGION: San Luis de Grecia, Central Valley
ALTITUDE: 1300m - 1600m
PRODUCER: Alexander & Sara Delgado