This coffee has been processed at the ARBAR micromill using the White Honey process. Honey processing is somewhat similar to a Pulped Natural (but uses less water), falling somewhere in between a Washed and a Natural coffee both in terms of contact between the cherry mucilage and the bean during drying time and in the resulting flavour profile. The outer skin and fruit pulp is removed from the seed (bean) of the coffee inside, and it's left to dry.

The colour in the name refers to the amount of sticky fruit that's left on the surface of the seed after depulping - darker indicates more / lighter indicates less. This method can present some risk of over fermentation during processing but water is a precious commodity in this area of Costa Rica, so this method suits the location very well. Carlos definitely has the skills to pay the bills though so no worries about mucking up the Honeys at ARBAR!

White sugar sweetness and a silky body stand out from the first sip, before apricot joins in and finally raspberry, which runs all the way through into the aftertaste for a complex and elegant cup.

• Country: Costa Rica
• Region: Western Valley
• City: Lourdes de Naranjo
  
• Producer: Carlos Arrieta
  
• Micromill: ARBAR
  
• Altitude: 1,600 m.a.s.l.
• Varietal: Caturra, Catuai & Villa Sarchi
• Process: White Honey

Cupping Notes

White sugar, apricot, honey

• Clean cup: (1–8): 6.5
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 6.5
• Mouthfeel: (1–8): 6.5
• Flavour: (1–8): 6.5
• Aftertaste: (1–8): 6
• Balance: (1–8): 6.5
• Overall: (1–8): 6.5
• Correction:(+36): +36
• Total: (max. 100): 87.5

Roasting Information
Medium - you're looking for midway through the gap, not too quick or too slow.

ARBAR Micromill

The ARBAR micromill is owned by the Arrieta Barboza family. That includes Carlos and Maria, and their children Yessica, Karen, Esteban and Jose Ignacio. Their house is right next to their micromill, which is laid out immaculately.

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