Diego Abarca- Honey


Our friend Diego Abarca grows and processes coffee in Tarrazu, Costa Rica on his family land at around 1600 masl. A driven young producer, Diego has built his micro-mill, Alto San Juan, with his brother in order to maintain quality control and consistency. He continues to invest in his farm and mill to improve his coffees.

This offering is a Honey Processed coffee, which means the seeds were dried by removing the skin of the coffee cherry, but leaving the sticky mucilage left on the seeds to ferment. This process creates an fruity flavor with notes of lemon zest and cherry.


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Our roast profiles are intended to highlight the potential of the coffee and all that has occurred in the cultivation and process of the coffee cherries. 

This coffee is roasted on a weekly basis to remain as fresh as possible. After roasting, the coffee is packaged and flushed to purge any remaining oxygen that could potentially degrade the quality. 

We offer grind size options, but we always recommend buying wholebean coffee and grinding for your daily brews. Preground coffee loses its aromatics significantly degrades coffee quality. That said, a bad grinder is worse for extraction than preground coffee.