Add some sunshine to your week with an exquisite Costa Rica coffee made using a Yellow Honey processing method.

With a hit of bright white peach and raspberry sorbet quickly followed by sweet raisins and a soft cocoa dusting, this coffee has depth of character.

This brilliant coffee is full of complexity, a sweet and bright natural honey process bean that works wonders as a black filter coffee, latte or cappuccino.

When an earthquake cracked through Costa Rica in 2008, landslides cut off water supply leaving Francisca and Oscar of Las Lajas unable to use traditional processing in their coffee... read more below


Origin story
Posing a dire threat to their harvest, this calamity led to an innovation in coffee processing. Inspired by Ethiopian coffee traditions,  they pinned their hopes on a natural processing method which requires far less water than washed coffee.

The local community’s hopes hinged on Francisca and Oscar’s ingenuity.

Despite prevalent scepticism toward “honey processing” the duo persevered with natural methods. The success that followed was a boon to their sales and resulted in an ongoing change to the way that they produce coffee.

Their pioneering efforts blazed a trail for fellow producers tot explore and expand the limits of coffee processing in Costa Rica.

Working with agroforestry:

Francisca and Oscar have been fervent advocates of agroforestry, an integrated approach to land management that intertwines a variety of trees and shrubs with crops.

This method enhances yields, bolsters soil quality, curbs erosion, and nurtures biodiversity.

Amongst their coffee plants thrive Plantain and Banana trees, offering shade and dispensing essential nutrients like potassium, phosphorus, and magnesium to the soil.

The foliage from these trees forms a natural mulch, and the produce occasionally supplements income, bolstering the sustainability of their coffee farming. This model of "Agroforestry" has been embraced by producers across coffee-growing nations, often with the humble yet crucial banana tree playing a pivotal role in elevating coffee quality.


Brew recipe
Espresso dose: 23 grams
Extraction: 46 grams
Time: 30 Seconds
Temp: 94 degrees
Filter Coffee-to-water ratio: 1:16 or 1:17