Producer Gilberto Baraona often experiments with different processing and drying techniques with resounding success. There is no one golden standard for processing a honey coffee. In this instance, the skin, pulp, and approximately 70% of the mucilage are removed using the farm’s new Jotagallo eco pulpers with mechanical demucilager. Then, the seed and some of the mucilage, also called the parchment, was soaked over night in clean water before being washed. This particular coffee was then sun dried on raised beds under shade for 3-4 weeks. This type of process produces a wide variety of results, and in this instance we have a luscious coffee that tastes of raisins and has the creamy richness of marzipan.
Sandy loam, volcanic
1350 -1550 masl
90.89 kr per kg
medium to dark
Plum & Almonds
Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.
Honey & Rose
That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.
Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.
Dried Apricot & Spices
A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.
Star Anise & Dark Syrup
Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.
Milk chocolate & wild berries
Sold out. This gorgeous coffee from Honduras has so much to give.