The Honey

A simple tribute to the pollinating insects without whom coffee flowers would be sterile. An amber potion with rich, diverse flavors, whose aromas and sweetness warm the soul and are the fruit of the unwavering courage of the garlic artisan.

The "Honey" process requires that the coffee cherry, when fully ripe, be picked and mechanically broken to expose the mucilage. Thus, once the coffee cherry is sorted, it will be dry-pulped (without water), re-sorted and fermented for 48 to 72 hours in barrels, then placed in plastic bags for transport to the drying tables where it will be spun again on racks in the shade, recovering its honey. Drying will last 28 to 30 days before being prepared for storage. The intensity of this process justifies the cost of the bean, since the coffee will be handled several times and the facilities designed for this purpose.