Our Choice for Honey and Natural Coffees

Our plantation's choices are guided by two key principles: sustainability and quality. Regarding our coffee, we have focused exclusively on honey and natural processes. These require a minimum amount of fresh water, in contrast with traditional washed coffees and their method allows us to bring out distinct flavor profiles while respecting the environment.

Our Coffee Varieties Drying On Beds

A Process That Works With Nature

Traditional washed coffee removes the mucilage before drying by using a washing machine. Although producing a clean and balanced cup, the environmental cost of the wastewater could harm ecosystems downstream if not properly treated.  Therefore, we embrace honey and natural processing methods, allowing us to experiment with flavor.

With honey processing, our coffee cherries are removed from their outer skin, but we leave the sticky mucilage intact during drying, enhancing sweetness and body. With natural processing, on the other hand, the coffee cherries are dried whole, allowing for the drying process to bring out deep, complex, and fruity notes to the beans. These processes, besides minimizing waste, create vibrant and complex flavor profiles that allow our coffees to stand out.

A Commitment to Quality

Since our focus is on micro-lots, our commitment isn’t just on sustainability-it’s also on precision. We consistently harvest and process only the ripest cherries, ensuring every batch reaches its peak potential. Once picked on the field, the beans are sorted by ripeness, helping us decide which are better suited for honey or natural processing.

Then, by controlling the drying conditions of our coffee beans, we aim to highlight the unique characteristics of each batch. Natural coffees usually develop fruit-forward flavors -berries, tropical fruits, and wine-like acidity. Honey-processed coffees emphasize sweetness, bringing out notes of caramel, honey, and some floral undertones. Our goal is to create an array of sensory experiences for each of our varieties.

The Next Step: Experimenting With Fermentation

Even though it is not new to the market, our next step is to experiment with fermentation on our coffee beans. By controlling fermentation times, temperatures, and carefully selected microorganisms, we can further shape and enhance the flavors of our coffee. Fermentation techniques could potentially unlock an even wider range of tasting notes, allowing us to expand the flavors in coffee production.

A Sustainable and Flavorful Future

By choosing honey and natural processing, we stay true to our values: protecting our environment while crafting exceptional coffees. Every decision, from picking only the ripest cherries to experimenting with fermentation, is a careful decision toward producing the best coffee possible. For us, coffee isn’t just a crop; it’s an exploration of flavors, a commitment to sustainability, and a continuous journey of discovery.