Roller Derby | Special Release

Coffee Story
Our second annual Coffeemania winning coffee is a classic honey processed Costa Rican coffee with sugary-sweet aromatic florals and a dense sweetness grown in the Santa María de Dota Valley in the Tarrazú region of Costa Rica, by the only of Roger and Alex Ureña's on their farm, Beto. He plants wide varieties and processes all of his coffees at his own Santa Teresa mill. Once freshly handpicked at peak ripeness, all of Roger's coffees go through the honey processing method, which leaves a certain amount of mucilage or flesh of the fruit on the coffee seeds while processing the cherry. This specific lot is a 100% cataui grown on Finca Beto. Catuai is a cross between the Mondo Novo and Caturra varietals.

About the Honey Process
Rather than fermenting under water and removing the mucilage by washing it clean from the parchment, Roger uses a mechanical demucilager to release a specific amount before drying. In general, as the amount of mucilage left on the parchment increases, so does the colour of the honey, which progresses from white (the least amount of mucilage) to black (the most amount of mucilage). The honey process happens as the sugars from the mucilage react with the environment over time throughout the different stages of the drying process. This creates a sticky layer on the outside of the parchment that is reminiscent of honey! This specific lot is a 100% cataui grown on Finca Beto. Catuai is a cross between the Mondo Novo and Caturra varietals.