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  • 26 Oct 2017

    Santa Teresa Micromill and the White Honey Process

    posted by Jamie Isetts, Green Buyer

    With the beginning of the holiday season, we welcome a process we’ve never served before: a White Honey from Roger Ureña’s Santa Teresa Micromill.This coffee comes from Santa Maria de Dota in the Tarrazú region of Costa Rica.

    For decades, coffee from Tarrazú was dominated by cooperatives. However, many producers in Costa Rica have more resources than the average farmer in, say, Colombia or Honduras. Cost of living has skyrocketed in Costa Rica since it’s become a tourist destination. For many farmers, there came a moment of realization that the prices they received as part of a cooperative would not sustain them. This spurred what’s been called Costa Rica’s “micro-mill revolution”: farmers built their own small wet mills and began marketing their own coffee.

    Having more agency in processing had another effect: Producers began experimenting. Costa Rica is now famous for its plethora of honey process coffees, where varying levels of pulp are left on during drying. The more fruit left on (and the darker the color in the name), the more the profile will resemble a natural process.

    One such shade is the “White Honey.” In this process, only a tiny bit of fruit is left on after pulping. The profile is very similar to a washed coffee in that it’s clean, citric, and showcases delicate floral and milky flavors. Leaving that extra fruit on adds more body and extra sweetness. The result is a super-balanced, very sweet coffee. This won’t ever be an acid-bomb: it’s all about the sugar. This profile makes the Teresa White Honey a total sweetheart that will please connoisseurs and novices alike.