Honduras Honey Process Coffee

This delightful brew is from Finca Liquidámbar, an organic coffee farm established by a dedicated group of individuals from the Cocafelol cooperative. They have transformed coffee waste into organic fertilizer, utilizing compost from the Californian red worm and the mucilage for foliar fertilization. These experiments have been so successful that the techniques have been implemented in the Cocafelol Cooperative and shared with other organic coffee producers.

The farm employs 18 workers and an additional 12 during harvest season. The farm now spans 45 hectares, with 15 hectares dedicated to forest preservation, and all coffee is harvested manually by a team of men and women, ensuring only ripe fruits are collected. The harvested cherries are processed and dried for 12-15 days on African beds until the coffee reaches 12% moisture, before being sent to the exporter.

Different from the other coffee from this same farm in Honduras that we offer, this coffee is honey processed, which means that some of the sticky mucilage is left on the seeds during the drying and fermentation process. It is the glistening appearance of the pulped seeds which gives this process its name, and it can offer a perfect balance between the fruitiness of a natural coffee and the clean acidity of a washed coffee.