Hermosa - Costa Rica (200g)

Tastes like: Honey, Peach, Almond

Strength (Roast level - Light to Dark): 3

Process: Honey 

Roast Profile: Medium to Light

Origin: Santa Maria, Costa Rica

Best if you:

✔ Drink filter coffee

✔ Like sweet fruity, nutty flavours

This coffee is sourced from a cooperative of smallholder farmers based in the small town of Santa Maria at the centre of the coffee-growing region of Tarrazu.

The cooperative was the first coffee processor in the world to be certified as carbon neutral, back in 2011. The majority of the farmland is also forest-protected, offering a haven for birdlife as well as wild boar.

As a honey-processed coffee, the cherries have been de-pulped but allowed to dry without being washed. This method leaves the stick mucilage (fruit pulp) around the bean, giving the coffee an almost honey-like flavour, with good clarity and a medium body.

This filter has all the sweetness you’d expect, with a milk chocolate body and juicy peach and almond notes. You’ll enjoy a bright and complex coffee with a truly silky mouthfeel.

We recommend pairing with: Honey granola

How do I brew this coffee? Explore our brew guides to find the right method for you. 

We removed seals on our bags to reduce plastic in our packaging, to keep your coffee as fresh as possible you can use our convenient coffee clips or our stylish coffee tins.

This Costa Rican lot from Volcano Coffee Works comes from the renowned Santa Maria de Tarrazu region, long celebrated for balanced, nuanced coffees. The honey processing method—where fruit is partially removed before drying—typically preserves natural sugars while adding body and complexity. Here, that approach surfaces honey sweetness alongside stone fruit and nutty notes, creating a profile that bridges the brightness of washed coffees and the fruit-forward character of naturals. Volcano's tasting notes of honey, peach, and almond suggest a well-rounded cup that leans gently toward dessert-like sweetness without sacrificing clarity. Reference the flavor wheel to explore these descriptors and similar sensory experiences in your own tasting.