• Costa Rica - Milenio Red Honey
  • Costa Rica - Milenio Red Honey
  • Costa Rica - Milenio Red Honey
  • Costa Rica - Milenio Red Honey
  • Costa Rica - Milenio Red Honey

Costa Rica - Milenio Red Honey

Regular price €13.75


Costa Rica
West Valley, Naranjo, Llano Bonito
Fernando and Angie at Finca San Sebastian
Milenio F1-Hybrid
Red Honey
Blood Orange, Pear Pie, Cinnamon


This coffee is processed as Red Honey. The process is called Honey or pulped natural when after depulping the beans from the cherries, the miculage stays sticked to the beans while drying in the sun. This way the coffee gets a sweet and complex fruity flavor but not as funky a a natural processed coffee.

You may have found Honeys that are called Gold, Red or Black Honeys. The name has to do with the drying time and light the coffee gets. A Gold honey is dried warm under the sun, therefor the coffee dries quicker. A Red Honey is dried in partial sun and shade to stretch the drying time and a Black honey is dried in full shade and dries the longest. The longer the drying takes, the more sugars the beans will absorb. Producing Honey coffees take a lot of work and monitoring, it could quickly go wrong. This Red Honey from Fernando and Angie though, is perfect ;)

The Milenio is relatively new variety. It is a cross breed between the varieties Sarchimor and Rume Sudan. The Milenio has a very good cup quality at growing elevations above 1300 meters and is well-adapted to agro-forestery conditions.
It is a F1 Hybrid variety. These varieties are created by crossing genetically distinct parents (for example, a wild Ethiopian variety x Caturra). The offspring of the cross are first-generation (F1) hybrids. F1 Hybrids are notable because they tend to have significantly higher production than non-hybrids, maintain high cup quality ideal for the specialty coffee market, are disease resistant (need significantly less agrochemicals) and almost are the hope for a sustainable future in the coffee industry!

About the farm

Fernando and Angie own Finca San Sebastian in the Western Valley of Costa Rica. This region has been called one of the most complex due to its microclimates. Morning sunshine, afternoon rain, volcanic soils and high elevations without frost... coffee growing paradise.

Fernando is an agricultural engineer and has been cultivating new hybrid F-1 coffee varieties. These have been developed by recognised coffee research organisations worldwide, including the World Coffee Research, with the intention of developing genetic diversity. These varieties are stronger against climate change and plant diseases than their local counterparts and have a higher production yield.

Angie recently acquired her Q-grader certification. Her tasting skills and dedication means that the quality of the coffee they produce will only continue to improve by combining their knowledge in cultivation all the way to  processing, roasting and up to the final cup result.

 The F1-Hybrid varieties make their land not only more productive than average, but result in amazing quality coffees with high cupping scores. 

It is thanks to your taste for rare specialty coffee that these farmers can make a significant increase on their ordinary earnings, which enables them to develop their land further.