The process starts with harvesting 100% ripe coffee cherries, ensuring peak maturity for specialty coffee. Once delivered to our wet mill in Patalillo, the cherries are submerged in water and pumped through a canal to eliminate impurities such as floated beans, stones, wood, and leaves. After draining, they are pulped in horizontal pulpers at 130 RPM, and the beans are sorted by size to ensure uniform, high-quality lots.

In the Red Honey process, 50% of the mucilage is preserved on the beans. Drying takes place on African beds in layers no thicker than 4 inches, with the coffee manually turned every 30 minutes to promote uniform drying. The beans are dried to a final humidity of 10.5% over approximately 8–10 days. Afterwards, the coffee rests for at least one month in Grain Pro bags before being dry milled, where the parchment is removed, preparing the coffee for export.

Costa Rica Red Honey