Costa Rica Mirazú Catajo Raisin Honey

Lavender, Raisin, Black Forest Variety Catajo Country Costa Rica Processing Raisin Honey Region West Valley Altitude 1,500 – 1,700 m Roast Level Light Roast Tasting Notes Lavender, Raisin, Black Forest Quantity 200g/1000g About This Coffee : Costa Rica Mirazú Catajo Raisin Honey Origin: West Valley, Central Valley, Costa Rica Altitude: 1,500 – 1,700 m Variety: Catajo Processing Method: Raisin Honey Flavor Profile: Lavender, Raisin, Black Forest Region and Farm Introduction: Mirazú is a specialty micro-mill located in Costa Rica’s West Valley, part of the Central Valley coffee-growing region. The area is known for its volcanic soils, moderate elevations, and a long tradition of honey processing. Mirazú focuses on controlled fermentation and drying techniques to enhance sweetness and mouthfeel while maintaining clarity in the cup. The Catajo variety, developed for both resilience and cup quality, performs exceptionally well under honey-style processing, exhibiting high sweetness and a balanced structure. Processing Method Features: After depulping, a very high level of mucilage is retained. The coffee is dried slowly under shade with frequent turning, extending the drying period to approximately 20–30 days. During this stage, sugars concentrate within the parchment, creating a raisin-like profile before reaching full stability. This extended honey process enhances syrupy sweetness, dried-fruit depth, and a rounded cocoa finish while maintaining balance and clarity.