Costa Rica Copey Yellow Catuai (Black Honey)

The black honey process typically results in coffee with a rich, sweet flavor and a heavy body, often characterized by fruitiness and complexity. It’s popular in regions like Costa Rica.

The cherries are mechanically pulped to remove the outer skin, a significant amount of the mucilage (the sticky substance surrounding the beans) is left on. The beans, still coated with mucilage, are then laid out to dry in the sun or in drying machines. The mucilage caramelizes during this process, contributing to a sweeter, more complex flavor profile in the coffee. The process can involve some natural fermentation of the mucilage, which also influences the flavor.