The process begins with a short, high-temperature shock (around 70°C) under pressure to caramelize the sugars in the mucilage, using heat and pressure-resistant stainless steel tanks. The mucilage, rich in sugar and pectin, is collected during de-pulping and then added back to the coffee before fermentation. The beans then undergo a long, gentler 84-hour fermentation, allowing the caramelized flavours to penetrate deeply, resulting in a distinctive profile with pronounced cinnamon notes.

• Region: Tarrazu
• Country: Costa Rica
• Elevation: 1,700 masl
• Variety: Blend
• Process: Thermal Shock Honey