Varietal: SL 28
Process: Yellow Honey
Score: 88
Altitude: 1300
Region: Valle Central - Costa Rica

Roast: Omni

Mandarine, Lime, Cherry, Suriman Cherriesl.

The honey coffee process depends on the producer, who decides how much mucilage to retain on the bean. The most common types are yellow, red, and black honeys, though white and golden honeys also exist. The more mucilage retained, the greater the complexity and control required during drying. For example, yellow honey retains up to 50% mucilage and dries in about eight days under direct sunlight.

The APROCETU association, founded in 1994 in Turrubares, Costa Rica, revitalized coffee production in the villages of San Rafael, El Pital, El Caite, and La Potenciana. By promoting sustainable practices and establishing a micro-beneficio that processes up to 3,000 fanegas of coffee annually, APROCETU has helped reduce migration by generating jobs and improving local livelihoods. Recently, they inaugurated an Agribusiness and Training Center to support 800 coffee-producing families, including modern facilities like a cupping lab to improve coffee quality and marketing. Miguel and Juan, childhood friends and coffee farmers since 2000, reflect this spirit of collaboration. By blending their harvests into Miguel y Juan al Natural, they showcase teamwork, innovation, and the excellence of Costa Rican coffee recognized in international markets.

Filter Method: V60
Coffee: 11 g
Grind: Comandante 18 clicks
Water: 200.0 g at 91 Celsius
TDS: 1.34
Flow: High Flow rate 3.8g. Low Flow Rate 2.7g.
Pour:
1.- 45g - 30 sec
2.- 100g - 1.15 min
3.- 200g - 2.20 min
Serve: Between 57ºc and 65ºC