La Mielada

Amber philtre with rich and diverse flavors whose aromas and sweetness warm the soul and are the fruit of the tireless valor of the winger craftman. Humble tribute to pollenizing insects without which coffee flowers would be sterile.

The Honey process requires the coffee cherry when ripe, picked and mechanically broken to expose the mucilage. Thus, once the cherry coffee is sorted, it will be depulped dry (without water), retreated again and fermented again from 48 to 72 hrs in barrels, then put it back in plastic bags for transport to the drying tables where it will be put to spin on grids in the shade recovering its honey. The drying will last from 28 to 30 jrs before being prepared for storage. The intensity of this process justifies the cost of the grain, since the coffee will be handled several times and the facilities designed for this purpose.

To learn more see our specific page about Catimor and Caturra