This unique honey-processed coffee features notes of peach and maple syrup, with a juicy body. Honey-processed coffees tend to be more intensely fruity than fully washed coffees, and a bit cleaner than natural process coffees.
We were lucky enough to visit La Cumbre farm last spring, and are very excited about this new relationship. La Cumbre was founded in 1872 by Mr. Cornelio Lemus, the great-great-grandfather of Emilio López Diaz, and has remained in the family for five generations. Emilio began overseeing and managing La Cumbre in 2004. Emilio has been pushing the limits of coffee on his farm, experimenting with unique varietals and processing methods, and we look forward to purchasing his amazing coffees for years to come.
This 100% caturra lot was processed using the honey process method. Honey process, also knows as pulped natural, is a method in which the outer layer of the coffee cherry is removed, but unlike a fully-washed coffee it is allowed to dry without washing off the remaining mucilage. Some of the fruit is still there, but not nearly as much as in the natural process, where the whole cherry is left on the bean for the drying process. The remaining golden, sticky mucilage is reminiscent of honey, which is where the process gets it name. Honey-processed coffees tend to be more intensely fruity than fully washed coffees, and a bit cleaner than natural process coffees.