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The West Valley (Valle Occidental), west of the Central Valley, is the heart of Costa Rica’s micro-mill culture.
The West Valley (Valle Occidental), west of the Central Valley, is the heart of Costa Rica’s micro-mill culture.
It develops a vivid sweetness of orange, caramel and stone fruit, and is renowned as a home of honey processing.
The West Valley is the heart of the "micro-mill revolution," in which farmers own small mills and process and sell their own coffee. This let each small lot express its character and drove Costa Rican specialty.
The region is famed for honey processing — drying with the fruit mucilage left on — building distinct profiles by how much mucilage is kept (yellow, red, black). The method is rooted here to draw out maximum vivid sweetness and fruit.
Draws out citrus and honeyed sweetness. For honey-process lots, slightly cooler water emphasizes the sweetness.
A clean cup with sweetness and acidity in balance.
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