This elegant honey-processed coffee has a medium body and bright acidity. A persistent thorough line of wild honey adds complexity to the aromatics. Its tasting notes have stone fruit, citrus, almond, and honey flavors. The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry - or coffee honey - that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.