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country // colombia
region // quindio
farm // santa monica
producers // jairo arcila
varietal // castillo
elevation // 1400-1450 masl
process // honey anaerobic
size // 175g
Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body.
The pulped cherries are then transferred to our concrete patio or Elbas in Spanish, where they are spread evenly in thin layers. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold.
Drying continues until the cherries reach an ideal moisture content of 9.5%-11%, which is the perfect point.
country // colombia
region // quindio
farm // santa monica
producers // jairo arcila
varietal // castillo
elevation // 1400-1450 masl
process // honey anaerobic
size // 175g
Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body.
The pulped cherries are then transferred to our concrete patio or Elbas in Spanish, where they are spread evenly in thin layers. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold.
Drying continues until the cherries reach an ideal moisture content of 9.5%-11%, which is the perfect point.
