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 is grown at 1200-1750ft and was selected for its 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 de pulped 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. 

Boasting a refined balanced profile, featuring prominent notes of chocolate, nectarine and guava.