The honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry – or coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural.
This coffee was selected for its incredibly exceptional cup profile. Given the uniqueness and complexity of the honey process, no two honey coffees are alike. This craft process starts with the strict selection of perfectly ripe cherries, once the coffee is depulped the mucilage is left on allowing the natural sugars to enhance the coffees sweetness. The coffee is then dried on African beds or patios, allowing the coffee to dry in a slow and even way.