Costa Rica Black Honey: A Sweet and Complex Delight from Boxwood Coffee Roasters
What is Costa Rica Black Honey?
Costa Rica Black Honey is a single-origin coffee from the famed Tarrazú region, made with the black honey process. It's sweet and complex — honey-like sweetness up front, crisp apple acidity in the middle, and a delicate black-tea finish. It works beautifully as a pour-over or pulled as espresso.
What "black honey" means
In washed coffees, the fruit is stripped from the bean before drying. Black honey coffees leave part of the sticky mucilage on the bean as it dries, which builds extra sweetness, body, and complexity. It takes careful, hands-on drying to ferment evenly — a labor-intensive style Costa Rica is known for.
About the Tarrazú region
Tarrazú is one of the world's most celebrated coffee areas. Farms sit between 1,200 and 1,900 meters, and the mix of high altitude, volcanic soil, and a cool mountain climate produces complex, flavorful coffee. A pronounced dry season during harvest is ideal for honey processing, and many farms use shade-growing and water-conservation practices. We sourced this coffee through Royal New York, a partner that prioritizes relationships with smallholder farmers and cooperatives.
How to brew it
Pour-over highlights the clean sweetness and bright apple; espresso brings out the body and black-tea finish; a French press leans into the honey sweetness and smooth texture. Explore our current single-origin coffees.
