Artisan Roast Coffee Roasters
Llano Bonito
Costa Rica / Honey
A stylish, go-to coffee that combines elegance and accessibility. Caramel sweetness melds harmoniously with zesty citrus, notes of persimmon and syrupy texture.
Producer: Jhonnathan Camacho
Region: San Juanillo, Alajuela Province, Valle Occidental, Costa Rica
Farm: Llano Bonito, Genesis Micromill
Cultivar: Milenio
Process: Yellow Honey Process
Altitude: 1500m - 1900m asl
Costa Rica’s West Valley is synonymous with honey processing in coffee, and arguably the place where the method first found widespread global recognition. Developed in response to forward thinking countrywide rules designed to minimise water use at wet mills water, the process is based around keeping as much of the coffee fruit mucilage on the seed as possible. Lacking the altitude of the Tarrazú region, the West Valley micro-mills wholly embraced honey processing as a way to innovate, build flavour and experiment with new techniques in coffee farming.
This coffee from a small farm called Llano Bonito is a great example of how delicious yellow honey coffee can be. With this variation of honey processing the post-harvest fermentation is very light touch. This retains sugars, focusing on caramel forward flavours rather than the more fermentation forward flavours found with red and black honey coffees. Owner Jhonnathan Camacho splits his time between farming and working as a doctor. He also enlists the expertise of the well-known Genesis micro-mill, trailblazers in honey processing since the early 2000s, to process his coffee.
This micro-lot from Jhonnathan's farm is exclusively Villa Sarchi, a natural mutation of Bourbon discovered in the neighbouring central valley region, grown almost exclusively in its country of birth. Thriving at high altitudes, this dwarf Arabica variety is prized for its resilience and exceptional cup quality. In Costa Rica it brings vibrant citrus notes, red berries, and a refined sweetness, supported by a balanced acidity.
Llano Bonito delivers this is abundance when roasted on a light to medium level. A full and rounded maple syrup and cinder toffee note acts as a moreish base for a range of other flavours. Mandarin citrus, prune, and dried dates harmonise effortlessly with the caramel undertones before a delicate florality builds on the finish. The acidity is crisp, enhancing the orange notes, while the mouthfeel is full and rounded with a biscuty finish.
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