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Tasting notes
macintosh apple, agave, creamy
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Roast level medium-light
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Region
tarrazu
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Varietal
caturra, catuai, experimental plots
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Process
red honey
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Elevation
1550 m
This red honey processed coffee from Costa Rica is full of sweet complexity. Macintosh apple brightness pops up front, layered with agave-like sweetness and a smooth, syrupy body. A hint of florality adds a delicate lift, rounding out the cup with clarity and balance.
This lot is grown at 1550 meters of elevation in the Los Santos region of Costa Rica. Hacienda La Pradera is a 181-hectare experimental farm known for pushing the limits of quality and process. The producers here are sorting and cupping their coffee by variety, as well as tweaking processing methods to bring out the best in each one. This red honey process leaves a generous layer of fruit on the seed as it dries, intensifying sweetness while preserving clarity.
It’s a versatile pick for pour overs, drip brews, or even a lively, fruit-forward espresso. If you’re into coffees with both structure and sweetness, La Pradera is a standout.
