Costa Rica "La Margarita" Honey

Use of "unconventional" processing (not wet-processed) coffee seems to have flourished in Central America over the past few years. The increased body and fruity flavors associated with leaving the fruity mucilage layer on the coffee seed longer is something that can be very attractive.

That being said, I get the sense that a lot of these coffees have forgotten their origins as really excellent coffees, letting the processing flavors take over too much. This particular coffee is special in that there is a really lively acidity that competes with the miel chewiness/waxiness.

Aromas from the roaster are often harbingers of things to come, and this is no exception. Flowers and malt, all the way. In the cup, that floral note continues, with more malt, milk chocolate, and some nuts. It is juicy and supremely drinkable, a honey coffee that hasn't forgotten its origins as a great Central.