The sweet aroma and penetrating fragrance make this Costa Rican coffee a real experience. The Coffeein roastery has roasted honey-processed beans for you, bringing notes of caramel, the sweetness of tropical fruit, and fresh fruit with a subtle hint of strawberry jam to your cup. The medium-full body and delicate caramel sweetness in the aftertaste underline the ideal combination of flavors and give each sip the appropriate depth and complexity.
László Bányai worked with grapes in Tokaj, Hungary, his entire life. In 2007, he decided to emigrate to the US, where he founded a building renovation company. However, his love of nature was so strong that he decided to sell the company and move to Costa Rica. In the Lourdes Valley, he found an old coffee farm that no one was taking care of anymore. He bought it, cleaned it up and renovated it, built a new processing station, and planted 55,000 new coffee trees. Today, his Bányai farm provides work for five families from the surrounding area. During the harvest, 15 people work there alongside Mr. Bányai. In 2015, Hungarian roaster and barista Sándor Tóth discovered the Bányai farm. He assembled a team of chemists and scientists and set out to visit Mr. Bányai in Costa Rica. Together, they began experimenting with coffee processing, creating new fermentation methods and procedures and improving the old ones. The Dios bendiga (God's blessing) river flows through the Bányai farm. All the water used on the farm for coffee processing, watering, and cleaning comes from this river, which gives life to the entire farm. No fertilizers or pesticides are used on the farm, and all weeds are removed by hand and with machetes.
With the honey method, the cherries are sent to the hulling machine after harvesting, as with the washed method. However, in this case, the machine is set to leave a little more pulp on the bean after removing the skin. The coffee is then transferred to patios or beds for drying. Here, the coffee beans are dried with the pulp residue that remains on them after hulling. This dries on the surface and forms a sticky layer. For this reason, thorough and frequent turning is essential. The beans tend to stick together a lot, and there is a risk of unwanted processes occurring. Thanks to the longer contact of the pulp with the beans, the coffees are very sweet and fuller, but retain a sparkling acidity. This processing method was originally developed in Brazil as an experiment to produce high-quality coffee with great flavor using a minimum amount of water.
- Altitude: 1,500 meters above sea level.