Costa Rica Los Angeles Yellow Honey (JUN 26)

Coffee Nace Micromill is a family-run project in Costa Rica's Tarrazú region, operated by the Navarro Ceciliano family under Inversiones Coffee Nace S.A. since 2016. The name combines both family surnames with the Spanish word nace ("is born"), a nod to the family's generational continuity in coffee. The family has over 100 years of production history in the Los Santos region, passed down through multiple generations and now channeled into a micromill focused on traceability and precise processing.

The family manages farms between 1,350 and 1,900 masl across Tarrazú, working across several microclimates. This lot comes from Los Angeles farm, at 1,400-1,600 masl, where volcanic soils and cooler temperatures slow cherry maturation and support balanced development.

This Catuaí lot is processed yellow honey at the family's micromill. Cherries are hand-picked at peak ripeness, then mechanically depulped with a controlled portion of mucilage left on the parchment. Unlike a washed process, that mucilage stays attached through drying, letting sugars interact with the parchment to build sweetness, body, and texture. The coffee dries on raised beds for roughly nine days, turned regularly for even moisture loss. Yellow honey retains only a light mucilage layer, giving a clean, delicate cup while keeping that added sweetness and balance. Once it hits stable moisture, the coffee rests before milling and export prep.