Brought to you by John Watt and Son
Honey Cerro Dragon
This coffee has become a firm favourite among our staff and customers alike
"Medium bodied. Balanced and sweet taste with apricot notes."
Step 1:
Select your size
Want more than one bag? You can increase the quantity in your basket.
Step 2:
Select your grind type
Step 3:
So sorry, we are making improvements
Sorry about this. We are making some big changes to our systems to make the process even slicker. We will be back soon for you to purchase through BeanMate. Sorry for the inconvenience
What?
We prefer it as a medium roast, we find that a light roast is too sweet and a dark roast on this bean loses the delicate, fruity undertones.
The beans roast to a lovely even brown, partly due to the beans being SHB, with very little surface oil and have a sweet and nutty aroma. with very little surface oil and have a sweet and nutty aroma. We recommend it for use as a filter coffee or in a Cafetiere as the longer brew times really bring out the complex flavours which helps to tone down the sharp citrus flavours that can come from the processing method.
Where?
Honey Cerro Dragón Costa Rica is in the San José Province, the farm sits under the shadow of the Cerro Caraigres, the Cerro Dragon mountain massif, which is said to look like a sleeping dragon when seen from the Central Valley. It is owned by Ricardo Valverde Fernandéz, who teamed up with four farmer friends to build their own processing plant which now produces approximately 500 bags of SHB beans per year. Our daughter visited the plant in 2019 and loved the coffee so much that we ordered some from our importers immediately.
Who?
Coffee plantations in this area are very compact, usually around 2.5 hectares. To put this into some perspective, the average coffee farm size in Brazil (the largest coffee producing country in the world) is 7.5 hectares. Only about 75 bags of Honey Cerro Dragón are produced per year which, as far as we are concerned, puts this coffee firmly into “Microlot” territory.
How?
These Honey Cerro Dragón Costa Rica beans are honey processed (sometimes called semi-washed). This is halfway between the traditional, natural, and the modern, washed, processes. The cherries are picked and then de-pulped in a machine like in the first steps of the washed process. The skin of the cherry is gone, along with most of the gooey bits, but there is a layer of golden, sticky, sugar still present around the beans (this is where the process gets its name). The beans are then laid out in the sun to dry like in the last stage of the natural process.
About the roaster
John Watt and Son
John Watt and Son blending recipes are closely guarded secrets which have evolved and been handed down over the past 150 years.
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