Yellow Honey process 250 g whole bean coffee Oscar and Francisca Chacón, alongside their family, grow and process this Casiopea microlot coffee on Finca Sabanilla, on the slopes of the Poas volcano. Casiopea is a rare first generation (F1) hybrid variety, a cross between Caturra and an Ethiopian landrace. This coffee is a yellow honey process, which means that the cherries are picked ripe and brought to the family-run wet mill to be sorted and pulped, then are immediately spread out on raised beds to dry. The seeds are carefully raked several times per day to ensure low humidity until they are fully dry, which takes about one week. ‍ ‍ Tastes like: peach, vanilla, creamy Yellow Honey process 250 g whole bean coffee Oscar and Francisca Chacón, alongside their family, grow and process this Casiopea microlot coffee on Finca Sabanilla, on the slopes of the Poas volcano. Casiopea is a rare first generation (F1) hybrid variety, a cross between Caturra and an Ethiopian landrace. This coffee is a yellow honey process, which means that the cherries are picked ripe and brought to the family-run wet mill to be sorted and pulped, then are immediately spread out on raised beds to dry. The seeds are carefully raked several times per day to ensure low humidity until they are fully dry, which takes about one week. ‍ ‍ Tastes like: peach, vanilla, creamy

Yellow Honey process 250 g whole bean coffee Oscar and Francisca Chacón, alongside their family, grow and process this Casiopea microlot coffee on Finca Sabanilla, on the slopes of the Poas volcano. Casiopea is a rare first generation (F1) hybrid variety, a cross between Caturra and an Ethiopian landrace. This coffee is a yellow honey process, which means that the cherries are picked ripe and brought to the family-run wet mill to be sorted and pulped, then are immediately spread out on raised beds to dry. The seeds are carefully raked several times per day to ensure low humidity until they are fully dry, which takes about one week. ‍ ‍ Tastes like: peach, vanilla, creamy Yellow Honey process 250 g whole bean coffee Oscar and Francisca Chacón, alongside their family, grow and process this Casiopea microlot coffee on Finca Sabanilla, on the slopes of the Poas volcano. Casiopea is a rare first generation (F1) hybrid variety, a cross between Caturra and an Ethiopian landrace. This coffee is a yellow honey process, which means that the cherries are picked ripe and brought to the family-run wet mill to be sorted and pulped, then are immediately spread out on raised beds to dry. The seeds are carefully raked several times per day to ensure low humidity until they are fully dry, which takes about one week. ‍ ‍ Tastes like: peach, vanilla, creamy