CR Jaguar Honey

San Deigo Honey Process

Honey Process started in Costa Rica and spread to other countries across South and Central America. It’s a process where some or all of the mucilage of the coffee cherry that coats the parchment is left on during the drying stage, giving the coffee a sweeter taste.

Coffee is picked, de-pulped and moved to patios or raised beds where it will spend at least a week drying until it has reached the right level of moisture which is determined by temperature and humidity. Honey Process has a lovely acidity level halfway between natural and washed coffees.

 Farmers choose Honey Process because of the benefits it has in comparison with other drying processes. Apart from the premium they can sell at, water usage is lower than other processes due to a shorter fermentation period and shorter drying time. The risk of over fermentation is also reduced.

The sweetness, fruit and caramel notes of Honey Process is has grown its popularity with roasters and the process is especially good for summer cold brews.

 With Jaguar Honey, Volcafe donates to the Panthera Organisation who are the leaders in wild cat conservation in Costa Rica.

Processed at our sister company's San Diego Mill on the outskirts of San Jose.