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ASOPROAAA, Costa Rica (Espresso)

Smooth and rich

The Coffee

Honey processing in coffee is often misunderstood, with the main misconception being that actual honey is involved. Instead, the term refers to retaining the sticky mucilage layer between the coffee bean and cherry which is left on, unlike in traditional washing, where it's removed. This method is a middle ground between natural and washed processing.

There are four versions: white, yellow, red, and black honey. White honey retains about 50% of the mucilage and takes the least time, while black honey retains 100% and requires the most time. Drying time varies—around 8 days for white and 15 days for black honey. Black honey processing also involves extra steps, like using African drying beds and turning the coffee to prevent over-fermentation and mould growth.

All of this extra effort, even before the coffee has been roasted, contributes to the final profile you will experience in the cup. Expect a much richer body, sweeter fruit flavours, and enhanced depth.

This espresso roast has a slightly more developed profile with notes of dark chocolate and apricot which both bring sweetness and slight tartness for balance. This is complimented by notes of sweet, buttery pecan which contributes to the already silky mouthfeel and make this coffee an absolute pleasure to drink.

Producers: STC, Coope Tarrazu

Region: Tarrazú

Varietal: Catuai, Caturra

Elevation: 1650-1750

Recommended Brewing: Espresso, Cafetière, Stove Top, Aeropress and Drip Machine

Weight: 250g/1kg

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The Producers

The Association of Agricultural Producers of Acosta and Asserí, known as ASOPROAAA, was founded in September 1998 in response to the devastation wrought by Hurricane Mitch. ASOPROAAA provides its members with financial, commercial, and technical support, while implementing dedicated programs to uplift the community's well-being. One notable initiative led to the construction of over 2,000 homes for those with limited resources.

ASOPROAAA has played a pivotal role in revitalizing agricultural production in the region post-Hurricane Mitch. It has also been a trailblazer in micro-lot processing by its members. ASOPROAAA's lots have earned numerous quality awards and consistently reached the finals of the prestigious Cup of Excellence competition.

One standout offering from the cooperative is the black honey lot, which is processed and shipped through their facilities. This method retains the most mucilage on the coffee bean and involves an extended drying period on African beds.

Wholesale

We are always looking to work with likeminded businesses to serve our coffee.

If you're interested in serving this locally roasted Edinburgh coffee as your main offering, a guest appearance or as bags of retail, get in touch with us on roastery@machina-coffee.co.uk or call (0131) 656 9565.
Roasting Schedule

Your coffee will be roasted within 1-16 days of purchase, with a shelf life of 6 weeks (optimum serving point at 12-36 days old). We recommend letting this coffee rest for at least 12 days before using, in order to release excess gas which can impact the flavour of your cup.

If you would like your coffee fresh, please leave a note with your order and we will do our best to accommodate.
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