Mandarin, Rashberry, hazelnut, chocolate
The name Aris® was inspired by Aristaeus, the heir of Apollo the God of Sun in ancient Greek mythology. Aristaeus was an expert bee farmer and honey collector – thus, a perfect name for a brand that intends to deliver the classic, authentic Costa Rican honey process notes rather than imparted flavours from extended fermentation or alternative processing methods.
The coffee industry in Costa Rica has gone through something that all coffee lovers should know – the micro mill revolution. Sick of being haggled and under-appreciated, the Costa Rican coffee producers decided to break away from large, corporative processing stations. This lot is coming from a community micro-mill in West Valley.
The difference between Red and Yellow Honey, the time of rest or duration of fermentation. Once The coffee beans pass through rotary de-pulper they are put in the fermentation tanks for about 15 to 20 hours to allow for the enzymes to begin a reaction. Duration depends on the weather and temperatures of the day. Fermentation is complete according to the expertise criteria of the person in charge of the coffee mill. The coffee is then moved without washing to the raised beds or patio to begin the drying phase. The remaining fruit will continue to impart a flavor onto the beans as it dries due to the breakdown of sugars within the pulp.
- Origin: Costa Rica
- Region: West Valley
- Altitude: 1650m
- Cultivar: Catuai, Villa Sarchi
- Processing: Red honey process
- Sourcing: Pebble Coffee
