Costa Rica Finca Dayana Red Honey

  • Costa Rica Finca Dayana Red Honey

    Coffee sun drying on tables at Juanachute micromill

  • Costa Rica Finca Dayana Red Honey
  • Costa Rica Finca Dayana Red Honey
  • Costa Rica Finca Dayana Red Honey

    Red honey (left) next to Yellow Honey

  • Costa Rica Finca Dayana Red Honey

Cup Characteristics: Flavors of cherry, chocolate, sweet pear, plum, apricot, raisin and soy. Light fruit penetration with a long, smooth finish.



This Willoughby's Serious Select coffee be roasted and shipped on Tuesdays January 15th.

We offered Finca Dayana this season and it was well received. The grower, Tacho Castro, is part owner of the family-run Juanachute micromill, where this coffee is processed. The entire operation is very much a family business, the coffee being grown partially on inherited land, and the micromill set up specifically to process their coffee cherry. The mill now processes coffee from neighboring farms as well.

This particular lot is 100% Catuai, a varietal developed in the mid-twentieth century. Catuai is a cross between the Mondo Novo and Caturra varietals, both of which were created by selective cross-breeding programs. Mondo Novo was the result of combining Bourbon and Typica varietals, and Caturra is a combination of two Red Bourbon mutations.

This is a Red Honey Processed coffee, one of several we have offered in recent years. Since the advent of micro milling machines, most notably that developed by Penagos in Colombia, small farms have the ability to process their own coffee for a somewhat modest cost of entry. These machines use pressurized water mist to strip away the outer skin of the coffee cherry, and can remove pulp (the fruit surrounding the coffee husk) to a fine tolerance, leaving selective amounts of pulp to dry on the husk. When all the pulp is removed it is considered fully washed. When a tiny amount remains, it is called yellow honey; when a little more remains it is considered red honey (like this coffee), and a lot remaining is black honey. Nowhere is this machinery in greater use than Costa Rica, where numerous farmers have gone from selling their cherry to large wetmills to processing their own coffee and selling it under their name.

  • Farm: Dayana
  • Producer: Tacho Castro
  • Altitude: 1600 meters above sea level
  • Province: San Jose
  • Region: Tarrazu
  • Micromill: Juanachute
  • Process: Red Honey
  • Coffee variety: Catuai