There’s something different about that first cup of coffee in the morning. It’s more than just a routine- it’s a small, daily ritual. And with Honeycrest, it becomes something worth pausing for.
Roasted in small batches in our Ajax, Ontario roastery, Honeycrest isn’t your average morning brew. This coffee begins its life thousands of kilometers away, in the heart of Costa Rica’s West Valley, where the Volcán Azul estate stretches across the lush slopes of a real volcano. The soil? Volcanic. The air? Crisp and cool at 1,500 meters above sea level. The result? A coffee that’s as layered and intriguing as its origin story.
The Castro family has been growing coffee here for over two centuries- five generations of care, passed down like a family recipe. Their farm isn’t just known for its heritage. It’s a leader in sustainability and craft, producing small microlots like this one with incredible attention to detail. When we say this is a coffee with a story, we mean it.
Now let’s talk process. Honeycrest is a Red Honey coffee. That means the beans are de-pulped but left with a layer of sticky fruit (called mucilage) still on them. They’re then laid out on open-air patios to dry under the Costa Rican sun, turned gently over the course of 11 days. It’s slow. It’s deliberate. But that’s what gives this coffee its trademark sweetness and creamy mouthfeel.
So, what does it taste like? Think chocolate-covered raisins to start- rich, slightly chewy sweetness. Then comes a ribbon of maple syrup and that soft, indulgent flavor of caramel brownie. There’s even a hint of papaya in the finish- just enough to keep you guessing. Every cup feels like a treat, without being too flashy.
We roast Honeycrest to order. Always. That means when you get it, it hasn’t been sitting on a shelf waiting for you. It’s fresh- tailored to bring out its natural sweetness and complexity, whether you’re brewing it in a pour-over, pulling it as an espresso, or letting it steep slowly in a French press.
And if you care about the planet (we do, too), there’s more to love. The farm behind Honeycrest actively preserves over 1,500 hectares of rainforest. They grow coffee with a sense of purpose- protecting biodiversity, working with nature rather than against it.
Is it a limited release? Yes. That’s the thing with microlots- there’s never a huge supply. But that’s part of what makes it special. Once it’s gone, it’s gone. Until next harvest, anyway.
Honeycrest is for people who enjoy more than just caffeine- it’s for those who slow down, sip, and appreciate a coffee with character. Ready to taste something that was never meant to be ordinary?
