White Honey, Santa Teresa 2000 - El Vapor, Costa Rica

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This coffee hails from the El Vapor farm located at 1850 masl. This specific lot is planted with Casiopea and Catuai varieties and it has banana and other fruit trees as shade. The shade is very important to keep the plants healthy and to give organic material to the soil.

The way they process the white honey is by allowing the fruit to rest in the receiving tank overnight, pulping the fruit and removing as much mucilage as they can with the mechanical demucilager. It’s practically a washed coffee, says Jose, Roger’s son. They put the nearly washed seeds immediately out to dry on raised beds. The coffee is laid out in a thin layer and frequently moved by an employee in charge of drying. Typically this process takes 8-10 days to dry.

Santa Teresa prepares their coffee for export at Montanas de Diamante mill in Dota, very close to their farm. This is where their coffees get hulled/peeled, density sorted, screen sized, and color sorted.

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