Costa Rica Finca Lum Honey Process Organic

Honey process greens behave differently from both washed and natural lots. The dried mucilage on the bean surface creates a slightly uneven moisture distribution compared to washed greens, which means the drying phase in the roaster needs more time and attention. Allow a longer drying phase than you would for a comparable washed Costa Rican green and reduce airflow slightly during this stage. The caramel and honey sweetness develops through the Maillard phase and is most expressive at light to medium roast. Do not rush development — honey process greens can tip or scorch faster than washed if pushed with too much heat in the early stages.

The Occidental Valley — known locally as Valle Occidental — is one of Costa Rica's eight coffee-growing regions, situated in the Alajuela province of the Central Valley zone. The region's volcanic soil, reliable rainfall patterns, and altitude between 1,200 and 1,400 metres produce coffee with a distinctive balance of sweetness, clarity, and structure that has made it one of Costa Rica's most consistent specialty producing areas. Finca Lum is a single farm within this region, growing Sarchimor, San Isidro, and Victoria 14 varieties — three cultivars developed specifically for Costa Rica's growing conditions, selected for disease resistance, productivity, and cup quality at the altitudes typical of the Occidental Valley.

Honey processing was developed and refined in Costa Rica more than any other producing country. Costa Rican micro-mill operators pioneered the classification of honey process coffees by mucilage percentage — yellow honey, red honey, and black honey — each leaving progressively more fruit material on the bean during drying to produce increasing levels of sweetness and body. This lot uses honey processing to produce a cup that bridges the clarity of a washed coffee and the sweetness of a natural, resulting in the hibiscus, almond, and honey profile that makes Costa Rican honey lots uniquely approachable for home roasters exploring beyond standard washed origins.

The USDA Organic certification confirms that Finca Lum operates without synthetic pesticides, herbicides, or fertilisers across all stages of production. For home roasters who want to source green coffee that is both traceable to a named farm and certified clean at the farming level, this Costa Rica Finca Lum lot is one of the most complete offerings in the United Beans green coffee catalogue.

What is honey process coffee and how is it different from washed and natural?

Honey processing removes the cherry skin after harvest but leaves the mucilage — the sticky fruit layer between the skin and the bean — on the bean during drying. Washed processing removes both the skin and the mucilage before drying, producing a clean and transparent cup where the origin terroir comes through most clearly. Natural processing leaves the entire fruit intact during drying, producing the most fruit-forward and wine-like character. Honey process sits between the two — more structured and clean than natural, more sweet and complex than washed. Costa Rica pioneered honey processing and remains its most refined practitioner.

What are Sarchimor, San Isidro, and Victoria 14?

All three are Arabica varieties developed specifically for Costa Rica's growing conditions. Sarchimor is a cross between Timor Hybrid and Villa Sarchi, bred for disease resistance while retaining good cup quality at medium altitudes. San Isidro and Victoria 14 are selections made by Costa Rican agricultural research institutions for productivity and cup performance in the Central Valley growing zones. Unlike the more internationally known Bourbon and Caturra varieties, these cultivars are closely associated with Costa Rican specialty production and contribute to the distinctive clean sweetness and round body that defines the best Central Valley and Occidental Valley lots.

Can I label my roasted product as organic using this green coffee?

This green coffee holds USDA Organic certification at the farm level. If you are a roaster in Canada wishing to sell your finished product with an organic claim, you will need to hold your own organic certification through a recognised certifying body. The organic certification at origin is a necessary but not sufficient condition for making organic claims on a finished roasted coffee product in Canada. Confirm your requirements with your certifying body before making any organic labelling claims.

How should I store this green coffee?

Store in a cool, dry place away from direct light and moisture. Green coffee is stable for 12 to 18 months in correct storage conditions. We ship all our green coffee in 9 layer hermetic Ecotact bags to preserve moisture content and the aromatic character of this lot between roasting sessions.