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Gold Box Roastery — Microlot • Tarrazú or Central Valley • Red Honey Process • Exceptional Sweetness and Balance
**Costa Rica Red Honey Specialty Coffee** represents the meticulous craftsmanship and precision for which Costa Rican processing is famous. The "Honey" process, unique to Central America, involves depulping the cherry but leaving a significant portion of the sticky fruit mucilage (the "honey") on the bean during the drying stage. The **Red Honey** designation means roughly 75% to 85% of the mucilage is left intact, leading to a prolonged and temperature-controlled drying process that imparts deep sweetness and balanced complexity. This microlot delivers a beautifully harmonious cup, featuring intense sweetness, a soft, rounded body, and dominant flavors of **caramel**, **dried red fruit (fig/cherry)**, and **milk chocolate**. It is an incredibly versatile coffee, excelling as both a refined pour-over and a rich, sweet espresso.
Sourced from high-altitude micro-mills (micromills) in regions like Tarrazú or the Central Valley, this coffee benefits from distinct microclimates and nutrient-rich volcanic soils. The Red Honey process begins with **selective hand-picking** of only the ripest cherries. The cherries are then immediately floated to remove defects, ensuring uniform quality before processing.
The beans are **mechanically depulped** with precision: the machinery is calibrated to remove only the skin while leaving the desired amount (75-85%) of the yellow-orange mucilage adhering to the parchment. This mucilage is packed with sugars and fruit acids, which are crucial for the development of the honey profile.
The sticky, mucilage-coated beans are immediately spread thin on **raised African beds or cement patios** and dried under constant vigilance. The "Red Honey" drying is typically a slower process than Yellow Honey, often taking 12–15 days, requiring frequent raking and covering to manage fermentation and control humidity. This careful management ensures the sugars are absorbed evenly by the bean without turning into undesirable acetic acids, yielding a sweet, clean cup that is characteristic of premium Costa Rican honey processing.
The taste profile of **Costa Rica Red Honey** is defined by its smooth texture and rich, comforting sweetness. The primary notes are a classic mix of **caramel**, **toffee**, and **milk chocolate**, providing a deep, confectionery base. Layered atop this are subtle but persistent notes of **dried red fruit**, such as **fig** or **ripe cherry**, which are a direct result of the long contact time with the mucilage.
The body is **medium-full and velvety**, offering a satisfying weight on the tongue that is far rounder than a washed coffee. The acidity is **soft and balanced**, providing just enough structure to lift the sweetness without becoming sharp. As an espresso, it produces a thick, persistent crema and a shot rich in caramel and chocolate. As a filter brew, it is deeply satisfying, showcasing its subtle dried fruit complexity as it cools. It is a supremely comforting and versatile coffee for daily enjoyment.
Costa Rica is a world leader in specialty coffee processing, largely due to the widespread adoption of **micromills**—small, farm-level wet mills that give producers unprecedented control over processing variables. This allows them to precisely manage the amount of mucilage retained for Honey processes, temperature, and drying time. The farmers contributing to this Red Honey lot employ sustainable, high-density planting techniques and meticulous harvesting protocols. The high premiums commanded by Red Honey processing directly support the continuous investment in advanced technology at the farm level, ensuring both quality and economic sustainability.
The **Red Honey** process is a delicate balance between the fully washed method (all mucilage removed, resulting in clarity) and the natural method (all fruit left on, resulting in intense fruitiness). By leaving 75-85% of the mucilage, the coffee bean benefits from the sugars and acids in the drying fruit, developing a deep, complex sweetness (**caramel and chocolate notes**). The deep red color of the parchment during drying gives this method its name. Crucially, the process requires constant, even spreading and raking of the beans to prevent over-fermentation, which would introduce sharp, vinegary notes. The result is a profile that has the sweetness of a natural but the cleaner structure of a washed coffee.
The Costa Rica Red Honey is highly versatile. We recommend a **true medium roast** (just past first crack, with 15–18% development) to maximize its inherent sweetness and allow the dried fruit notes to shine, while building enough body for espresso.
**Note:** This coffee is one of the best choices on the roster for a balanced, sweet, and complex espresso or an accessible filter brew.
**Espresso (Highly Recommended)**
Dose: 18 g. Output: 36–40 g. Total shot time: 25–30 seconds. The Red Honey process yields a creamy, rich shot with intense caramel and chocolate flavor and a beautiful tiger-striped crema.
**Pour-Over (V60 / Kalita)**
Use a medium grind. Recommended ratio: 1:15. Water temp: 92°C. A slightly cooler water temperature and a medium draw-down time (around 3:00 minutes) helps maximize sweetness and body without extracting harshness.
**French Press**
Use a coarse grind and a 1:13 ratio. Steep for 4:00 minutes. This method will accentuate the velvety body and deep milk chocolate notes, yielding a rich, comforting cup.
The Red Honey's caramel and chocolate base makes it perfect for rich, complementary pairings:
This coffee is delightful served hot, but also holds up exceptionally well as an iced latte or cold brew, where its intrinsic sweetness shines.
The Red Honey process demands intensive labor and technical expertise, and the premiums Gold Box Roastery pays reflect this high standard. The relationship with Costa Rican micro-mills promotes direct trade principles, ensuring that a large percentage of the final price goes back to the producer. Furthermore, the efficiency of micromill processing often means lower water usage compared to fully washed methods, contributing to environmental sustainability.
Q: What is the difference between Red Honey and Yellow Honey?
A: Red Honey retains more mucilage (75-85%) than Yellow Honey (50-60%). More mucilage leads to a longer drying time, deeper sweetness, and more pronounced dried fruit notes, versus the lighter, brighter profile of Yellow Honey.
Q: Will the coffee taste sticky or overly sweet?
A: No. The term "honey" refers to the mucilage's appearance, not an added flavor. The sweetness is a natural, integrated sugar note that is balanced by the coffee's subtle acidity.
Q: Is this coffee suitable for automatic drip machines?
A: Yes. Due to its balance and medium roast, it performs very well in standard drip machines, offering a superior flavor compared to commodity coffees.
**Costa Rica Red Honey** is the perfect bridge coffee—it has the rich body and sweetness to satisfy traditional coffee drinkers, yet the complexity and cleanliness to delight specialty aficionados. It is a highly consistent and approachable microlot that should be a staple in any coffee lover's pantry.
Gold Box Roastery is a Dubai-based specialty coffee roaster renowned for its passion and precision. With a team that includes competition-level baristas and certified Q-graders boasting over 20 years of industry experience, the brand commits to sourcing exclusive microlots and competition-level beans through direct trade relationships.
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