STORY

What is Costa Rican Honey Process? [Coffee Fanatic Hitomi 's Deep Coffee World No. 15]

Hello! ! Coffee Fanatic Hitomi ! !

In the production processing section, we have moved into the pulped natural section, and this time we would like to introduce a variation of pulped natural that was developed in Costa Rica: the "honey process."

A delicious color♡

To be honest, I'm not sure why this production process was developed in Costa Rica, but I think one of the factors is that this country has a high awareness of the natural environment.

All coffee producing countries in Central America produce "washed" Arabica coffee, which can be categorized as "other mild", but as explained in the Washed part, the wash process, which involves washing and fermentation, has a very high environmental impact. I am. And if you think about it, the hurdles to introducing it are quite high.
Ryo Mikami

Ryo Mikami

After graduating from university, due to certain circumstances, he worked at Starbucks and encountered the potential of coffee. After many twists and turns, he joined a trading company specializing in specialty coffee. He opened his eyes to the Fanatic path and has been involved in a wide range of work from commodities to specialty products, including market price analysis, production site visits, product fair reviews, competition coaching, extraction, roasting, and equipment proposals. CROWD ROASTER advisor.